Got a bag of "Old Mill Farm House Kitchen" sausage ball mix.
Added 1 1/2 cups of extra sredded cheddar and spinkled some garlic grains on.
I pound of the new Italian sausage,three cups of mix and 3/4 cup water.
The ABTs are just cheddar and my bacon.
In at 250 with hickory burning both ends in the amazen.