1Combine pork sausage and spicy pork sausage together in a bowl using your hands. Form mixture into meatballs, about 1 tablespoon each.
2Fry meatballs in a skillet over medium heat until browned and completely cooked through, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
3Transfer meatballs to a large bowl and add 1/2 of the orange juice concentrate; gently toss to coat, adding more if needed to completely coat.
4Put meatballs in a slow cooker and add the remaining orange juice concentrate; turn on Low setting to keep warm before serving.
Finely chop 2 tablespoons of fresh mint and blend in when adding the juice concentrate.
Add 3 tablespoons finely minced red onion. This is also good with the mint.
If you really like it spicy, add red pepper flakes to taste.
Add 2 tablespoons packed brown sugar and 2 to 3 tablespoons cider vinegar depending upon taste, for more of a sweet and sour flavor.
1 pound ground pork sausage
1 pound ground spicy pork sausage
1 (6 ounce) can frozen orange juice concentrate, thawed