Sausage and Cheddar Waffles
On the weekends I have been known to sometimes whip up pancakes or waffles for the kids instead of our typical dry cereal and bananas. My husband is a ritualistic cereal eater, but if I’ve gone to the trouble to make something special he’ll be a good sport and eat what I’ve made.
When I saw this recipe for savory waffles I added what I needed to my grocery list almost immediately and planned to make them the coming weekend. When I told Ben I was making waffles he was not expecting these to grace his plate. He was a little bothered by them at first but came around and admitted that he’d gladly eat them again as long as he had a heads up that they would not be a plain waffle.
I love the idea of a savory waffle topped with sweet syrup. In fact, I welcome any chance to have maple syrup and bacon or sausage mingle on my breakfast plate. If you are also someone who “accidentally” finds that your breakfast meat somehow becomes covered in syrup, then you are going to love these waffles.
The recipe comes from Fine Cooking. The only changes I made were to use regular breakfast sausage instead of the chicken-apple sausage, and a full cup of buttermilk. I also used fewer green onions. It calls for 6, but I found 2 to be just fine. I used a standard waffle iron with great results, but would love to see how these turn out in a Belgian waffle maker. Maybe I will have to go get one…
Be careful not to overfill your waffle iron! This is good advice to heed when making any type of waffle, and I almost always screw up. I under fill my first couple waffles and then overfill the next ones. Cleaning that mess up is no fun. One of these days I’ll learn my lesson, or measure my batter better.
I hope you make and enjoy these! Also, if you have a Belgian waffle maker let me know your thoughts. Is it worth having one? And if so, what brand do you like? Thanks!
Sausage and Cheddar Waffles
From Fine Cooking
Makes 2 to 3 waffles
- 1 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 cup buttermilk
- 1 egg
- 6 ounces cooked breakfast sausage, cooked and drained
- 2 oz. sharp cheddar cheese, grated (about 1/2 cup)
- 2 green onions, sliced
- 6 tablespoons unsalted butter, melted and cooled
- Maple syrup and butter for serving
- Whisk the flour, salt, baking powder and baking soda in a large bowl.
- In another bowl whisk the buttermilk, milk, and egg together well.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Fold in the cheese, sausage, and scallions, then stir in the butter.
- Spray a waffle iron with cooking spray, and cook the waffles according to the manufacturer’s directions.
- Serve with butter and maple syrup.