Egged Sausage Balls

This is a very simple recipe, but it is always a hit around the Holidays, or anytime of the year for that matter. Traditionally baked by my mother and grandmother in their ovens, but as of tonight, I like them Egg Style!

Sausage Balls:
2 lbs Hot Ground Sausage
2 5-1/2oz Packages Bisquick Biscuit Mix
1 Cup Self Rising Flour
12 oz Shredded Sharp Cheddar Cheese
2 Tablespoons Buttermilk

Brown, crumble, and drain the sausage. In a bowl, mix browned sausage, bisquick and flour, then add and mix in the cheese. Next add the buttermilk. If you try to add it all at once, it is harder to mix the flour evenly. Mix until doughy, then form 1" balls with mixture.(as I said in another post, the pics below show them way too big. I made them too large but didn't check the recipe til too late, and my mother clearly states in it to make them one inch balls)

Egg indirect, PS legs DOWN and set the pan directly on PS, or use aluminum foil balls to set it up a tad for air.

Egg them at 400 Dome temp for about 20 minutes, or til they start to brown nicely on top.