Take half a bag (200g) of scone mix, 500g of sausage meat and half bag (150g) of grated cheddar cheese.
Mix together in a bowl with Angus and Oink Sweet Bones and Bacon Rub.
Roll into golf ball size balls.
This mix should make 25 to 30 balls.
Set your grill to 225 degrees and when at temperature, place the balls on the cooking grate.
They will take around 20 minutes to cook.
Take off the grill when ready and toss them in Traeger Apricot Sauce.
And finish them off with a sprinkle of chopped chives or coriander.