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2 lb. ground sausage
grape jelly

In a heavy saucepan, combine equal parts of grape jelly
and ketchup and heat on medium-high. Form sausage balls and
brown in skillet. When sausage is thoroughly cooked, add
sausage balls to sauce and simmer for 30 minutes, stirring
frequently. Serve in a chafing dish or fondue pot, as this
must be kept very warm. This sauce is excellent with chicken

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