Sweet and Sour Sausage Balls

4 lb. pork sausage
4 eggs, slightly beaten
1 1/2 c. soft bread crumbs

Sauce
3 c. catsup
3/4 c. brown sugar, packed
1/2 c. white wine vinegar
1/2 c. soy sauce

Combine sausage, eggs, crumbs, form into small balls. Saut� until brown, drain. Combine rest of ingredients and pour over balls. Simmer 30 minutes.

Make ahead, refrigerate or freeze. Reheat at 350 degrees for 20 minutes.

Serve in chafing dish. Makes 150.