|Pork sausage||1 Pound|
|Ground pork||1 Pound, fresh|
|Rice||1⁄2 Cup (8 tbs)|
|Milk||2 Cup (32 tbs)|
Combine salt, sausage, pork and rice; shape into 1- inch balls.
Brown balls gradually in skillet.
Add 1 cup water; simmer for about 1 hour or until water has evaporated.
Remove balls from skillet; blend flour into pan drippings.
Stir in milk and spices gradually.
Cook over low heat, stirring constantly, until thickened.
Return sausage ball to skillet; heat through.
Serve in chafing dish with cocktail picks.