1 lb. hot (or sweet) Italian sausage
1 lb. sharp or extra sharp Cheddar cheese, shredded
3 c. biscuit baking mix
3/4 c. water

Remove sausages from casings, cook in large skillet, breaking up meat with fork, until no longer pink - about 8 to 10 minutes. Drain off fat. Spoon sausage into large bowl, cool completely. Sausage should be in little pieces. Add cheese, biscuit mix and water. Mix with fork just until blended.

Roll into 1 inch balls, place on large cookie sheets 2 inches apart. Makes about 120 balls. Bake in hot oven (400 degrees) for 12 to 15 minutes or until puffed and brown. Remove from cookie sheet immediately. Cool completely on wire racks Grease cookie sheets.

To freeze ahead - freeze in single layer on jelly roll pans. Place in plastic bag when frozen. To reheat - arrange in single layer on cookie sheets. Bake at 375 degrees for 10 minutes.