1 lb. hot bulk sausage
1/4 c. dry sherry
1 (8 oz.) jar chutney, finely chopped
1 lb. mild bulk sausage
1 c. sour cream
Blend, by hand, the two sausages. Roll into 1-inch balls. In
heavy skillet, slowly brown the sausage balls. Drain and save any
crusty bits on pan bottom. Set sausage balls aside.
Reduce heat. Add sherry, sour cream and chutney. Add sausage
balls and cook until hot. Transfer to chafing dish. Serve with
toothpicks. Yields 72 sausage balls.
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