1 lb Italian sausage
3 cups biscuit mix
1 egg, lightly beaten
2 tsp minced garlic
4 cups shredded sharp Cheddar cheese
1⁄4 cup milk
*1⁄2 tsp Cayenne pepper for added spice

Set EGG for indirect cooking at 350°F/177°C with a Baking Stone.

Cover a Perforated Cooking Grid with aluminum foil and spray with vegetable oil cooking spray.

Combine all ingredients in a large glass mixing bowl. Use your hands to mix the ingredients together.

Form the mixture into balls, approximately 1” in size, and place on the perforated grid.

Roll extra aluminum foil into four small 1⁄4” balls. Place these on the Baking Stone, and place the Perforated Grid on top of the aluminum balls. This will allow for an even cook.

Cook in EGG for 15-20 minutes.

Makes 60 servings