1 (12 fluid ounce) can or bottle chile sauce
2 teaspoons lemon juice
9 ounces grape jelly
1 pound hot breakfast sausage
1 egg, beaten
1 large onion, grated
2 Tbsp dried minced bell pepper
salt to taste
Whisk together the chili sauce, lemon juice and grape jelly.
Pour into slow cooker and simmer over low heat until warm.
Combine sausage, egg, onion, bell pepper and salt.
Mix well and form into 1 inch balls.
Add to sauce and simmer for 1 1/2 hours.