- Fogo Premium Lump Charcoal
- 1 pound of Breakfast Sausage
- 2 cups of Cheddar Cheese
- 3 cups of Bisquick
- 2 TBSP of Lane’s BBQ Ancho Espresso Rub
- Maple Syrup for dippin’
- 1/4 Milk (optional)
Combine all ingredients (except for maple syrup). If the mix is too dry, add your milk. If you do not have any milk, it’s still ok. The milk doesn’t make a huge difference, but it does make the balls puff a little more. Start forming your sausage balls using a melon baller or a large spoon. I make mine about the same size as your standard golf ball.
Set your smoker up for indirect heat and shoot for a temperature of 325 degrees, using your Fogo Premium Lump Charcoal. It really is the best on the market. Add a chunk of pecan wood to your hot coals and get the smoke rolling. Just before you toss them on the heat, sprinkle with a little more Lane’s BBQ Ancho Espresso Rub.
Once on the heat, these will cook quickly. These went for about 30 minutes. If you want to check them with an instant read thermometer, look for 165 degrees.
After about 25 minutes, they will start to turn a dark shade of brown and swell just a little. This is from the Bisquick puffing up a little.
If you want to, give them a little brush with the maple syrup. If not, you can just use it as a great dip for these hot sausage balls. They are really addicting. Try and eat just a dozen!
This Lane’s Espresso Rub is a perfect compliment for the spicy breakfast sausage. The flavors pair perfectly. Enjoy!
Recipe by Joe Pichey from GoBlueBBQ.