I will demonstrate how to make naan Chef John-style for when I need it quickly, do not want to use yeast, and still want it to taste as excellent as if I did. Even though I initially tried this approach to save time, it yields what might be my favorite kind of naan. Whether you add green onions and garlic or not, it is truly incredible. To keep them soft and pliable after baking, naan must be piled and covered in a kitchen towel.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 15 |
| Yield: | 30 sausage balls |
Ingredients
- 1 pound ground pork sausage, at room temperature
- 2 cups biscuit baking mix
- 1 pound sharp Cheddar cheese, shredded
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine room temperature sausage and biscuit mix in a large bowl; mix with your hands until well combined. Add shredded Cheddar cheese and mix until fully incorporated. Roll mixture into about 30 walnut-sized balls; transfer to a baking sheet.
- Bake in the preheated oven until golden brown and sausage is cooked through, 20 to 25 minutes.
- Follow recipe above through Step 3. Cool sausage balls to room temperature, then freeze in an airtight container. When ready to use, reheat at 350 degrees F (175 degrees C) for 10 minutes.
Nutrition Facts
| Calories | 264 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 49 mg |
| Dietary Fiber | 0 g |
| Protein | 13 g |
| Saturated Fat | 9 g |
| Sodium | 660 mg |
| Sugars | 0 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Made these several times. Family loves them
Doesn’t get easier than this to make a real crowd pleaser.
My family enjoyed this recipe. It was so easy to make. I drizzled maple syrup on the sausage balls. Definitely a keeper.
Omg these are good. I do think there is a bit much biscuit mix in the recipe – I had to add some water so I could mix it all together. But the end result is addictive. I had one with my lunch, then I had two more within the next 20 minutes.
Using parchment paper helps avoid burning the bottom. Also for me this recipe makes 55 to 60 sausage balls.
How can these be so yummy and so easy???!!! I spiced up the sausage and it was great!
I just made them for the first time and they were great. My husband thought it was silly I wanted to fix them before we went up to see his dad, but had three before we left the house. My father and mother in law loved them too. There’s a recipe that calls for cream cheese also, so my husband wants me to fix those next.
These are great. I added a little cayenne pepper and weighed them at 25 grams each for consistency. I usually get 45-50.
I have been making these for years. Those that say they are flavorless are using the wrong sausage. They are the best thing and if you dip them in pepper gravy even better.
I love these sausage balls. I made these for a birthday get together and they are fabulous. Easy peasy!!
Made these for a baby shower and they were a big hit. First, we tripled the recipe – too much to mix together. Used a mixer and mixed a small amount at a time. Next time will mix one batch at a time. They were better the day after, warm or cold!
Super easy recipe with great results. I reduced the cheese slightly (12 oz) and used a Jamaican jerk seasoning for added flavor.
PERFECT AND EASYIEST RECIPE EVER!
I’ve been making this recipe for years for my family and we all love it. We use Neese’s hot sausage (North Carolina). This year, we were in a bind and unable to find Bisquick (I know!). So we substituted pancake mix – the Pearl Milling brand. We couldn’t tell the difference. I would bake these on parchment paper so they don’t stick to the foil.
This is a simple recipe for me to use. Although sometimes I change it up and use hot sausage and pepper jack cheese (depending on who’s eating lol). My 40 yr old son often makes request for the hot sausage balls. Great recipe!!!
Only use 1 cup of bisquick to 1lb of sausage and 1 cup cheddar cheese or else your sausage balls will be dry and taste just like flour
I added a twist and added cream cheese to the mix. They turned out amazing. Very moist and flavorful.
I have made theses every year for 40 years. Instead of breakfast sausage, I use Italian. I normally make five batches at once. I use just a touch less baking mix than the recipe calls for and a touch more cheese. Once the oven reaches temperature, they usually take less time. This year, we used the garlic cheese biscuit mix from Red Lobster, instead of regular baking mix. Even better than they normally are!!
Half the amount of dry mix and reduce the cook time to 14 minutes and you will have moist flavorful balls. Otherwise you will have biscuits flavored with sausage and cheese.
Quick and easy, I added finely chopped onion and some Parmesan cheese, tasty and savory! Just a note: they need a little longer in the oven, I left them in till they were golden brown, about 17 minutes.
These are always great. You may not know it, but you can also make it with pancake mix instead of the biscuit baking mix. I’ve made them that way after I saw a recipe for it, and they were delicious too. I used a boxed, buttermilk pancake mix for mine.