1 (10 ounce) package frozen sausage, thawed
1/2 pound chopped onions
1 (10 ounce) can sliced mushrooms, drained
1 (10 ounce) package frozen hash brown potatoes, thawed
1 egg
1 (1 ounce) packet dried hot pepper sauce mix
2 teaspoons (16 ounce) can tomato juice
3 tablespoons distilled white vinegar
2 tablespoons dark rum
2 tablespoons dry mustard
1/2 cup chopped fresh parsley
In a large bowl, mix sausage, onions, mushrooms and hash browns. Add water, milk, hash browns, onion flakes, tomato and pepper sauce. Mix well; refrigerate.
Prepare meat and vegetable mixture according to package directions. In a large bowl, beat egg, hot pepper sauce mix, tomato juice, vinegar, rum and dry mustard. Beat thoroughly.
Return meat mixture to the freezer, mixing well. Add tomato mixture and tomato mixture to meat/vegetable mixture. Divide meatballs between two large stock pots and shape each meatball into 4 meatball-size meatballs.
Cover pot and refrigerate overnight.
Dredge center of each meatball in egg mixture to seal. Heat oil in deep-fryer or large skillet over medium heat. Place meatballs in oil, about 2 minutes on each side. Flesh tablespoon-by, drain on paper towels.
Remove meatballs from grease; drain on paper towels. Grill meatballs 6 to 8 minutes on each side or until internal juices of meatball reach desired temperature.