1 (12 oz.) pkg. Italian sausage
1 lb. sharp Cheddar cheese, shredded
1 c. Bisquick mix

MUSTARD SAUCE FOR ROLLS:

1/3 c. dry mustard
1/2 c. white vinegar
1/2 c. sugar
1 egg yolk

Mix all ingredients together. Roll into small balls, bake at 350 degrees for 30 minutes or until lightly browned. Serve immediately or cool and freeze.

SAUCE: Combine mustard and vinegar, cover and let stand overnight at room temperature. In a saucepan, combine mustard/vinegar mixture, sugar and egg yolk. Simmer over low heat until slightly thickened. Serve at room temperature. Store at room temperature. Store up to 1 month in refrigerator.