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Vietnamese   -   Sausage Balls With La-Lot Leaves (Vietnam)   adapted from Dining with Headhunters

  • 1 Pound Ground Pork
  • 2 Cloves Garlic -- finely chopped
  • 2 Medium Scallion -- finely chopped
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Sugar
  • 1/2 Teaspoon Black Pepper
  • 1 Tablespoon Cornstarch
  • La-Lot Leaves -- or grape leaves
Directions combine all ingredients except leaves. let sit for 2 hours. roll into small balls. repeat until all the meat is used. wrap each ball into a leaf and place on skewer. Five per skewer. broil over hot coals until done or broil in the oven until done turning once.
Serves 4
Time to Make 0:00

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