Sausage & Cheese Balls

• Buy some Bisquick, a pound of HOT breakfast sausage and some cheddar cheese.
• Preheat a conventional oven to 3500
• Place 3 cups of Bisquick (the original high-fat kind) into your favorite, really huge, mixing bowl. Make sure it's your favorite ... because you're going to spend a lot of time with it making this dish.
• Finely grate 1 cup of cheddar cheese into the Bisquick.
• As in all recipes, add an appropriate amount of crushed/ground red pepper.
• Slowly mix dry ingredients, always avoid raising a dust containing red pepper.
• Add sausage to dry ingredient mix, breaking raw sausage into greasy little golf ball sized chunks.
• Knead this like bread until all dry ingredients are uniformly mixed with the raw sausage. This may take longer than you could have ever expected.
• Next, realize that the previous step is humanely impossible without adding a few tablespoons of water.
• Add a few tablespoons of water.
• Continue kneading the mix.
• Hand-roll golf ball sized chunks of this stuff and place on a low-fat, non-greased cookie sheet.
• Consider for a moment, vegetarianism.
• With your hands now completely covered up to your elbows in grease and raw pork products, place cookie sheet into oven for 30 minutes.
• If you made larger sausage balls, you must cook longer.
• Makes around 40 sausage balls if you did it right. Best consumed with large quantities of whole milk (never less than the 2% stuff either!)
• If sausage is not available, simply substitute Crisco.