1. Preheat your oven to three hundred fifty Fahrenheit. Line a large baking sheet with parchment paper.

2. In a medium-sized bowl, whisk together the flour, baking powder, and salt.

3. In a separate, large mixing bowl, combine the raw bulk sausage and the stone-ground mustard. Mix thoroughly until the mustard is completely incorporated into the meat.

4. Add the egg and milk to the sausage mixture. Blend until just combined.

5. Gradually add the flour mixture to the wet ingredients, mixing until a thick dough forms. Stir in the shredded cheddar cheese last.

6. Scoop the mixture onto the prepared baking sheet, aiming for uniform size.

7. Bake for eighteen to twenty-two minutes, or until golden brown and cooked through.

8. While baking, combine all glaze ingredients (ketchup, brown sugar, apple cider vinegar, Worcestershire, and liquid smoke) in a small saucepan. Bring to a gentle simmer and cook for three minutes until thickened.

9. Once the bites are removed from the oven, brush the warm glaze liberally over the tops of each appetizer. Serve immediately.