1 pound Parker House Special Sausage
½ cup firmly packed brown sugar
1 tablespoon soy sauce
½ teaspoon ginger
½ cup wine vinegar
Shape sausage into ¾ inch balls. Brown 5 to 8 minutes; drain. Combine remaining ingredients; simmer 3 to 5 minutes. Pour sauce over sausage balls, covering completely. Cool; refrigerate overnight. Reheat; serve warm.
Yield: 2 ½ dozen.