In a skillet over medium heat, cook and crumble the breakfast sausage. When nicely browned and cooked through, transfer to stacked paper towels to drain off any excess fat.
- 1/2 pound ground breakfast sausage (usually 1/2 of a package)
1 and 3/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
3 large eggs
1 and 3/4 cups milk
1/3 cup butter - melted and allowed to cool to room temperature
In a large bowl, combine the flour, baking powder and salt. Mix well.
In a separate medium bowl, beat the egg until frothy. Add the milk and melted butter and stir well to combine.
Add the wet ingredients to dry ingredients and stir until just combined. Fold in the cooked breakfast sausage.
Cook according to your waffle maker's instructions. It usually takes about 4 minutes to cook depending how crisp you like your waffles. You can tell they're done (though maybe not yet crispy) when stream stops coming out of the waffle maker.
Serve with softened butter and warm maple syrup.
For my standard-size round waffle maker, this makes 6 waffles using about 1/2 cup batter per waffle. I'll sometimes add 1/2 teaspoon vanilla or 2 teaspoons of maple syrup to the batter for a little more flavor and to give the savory sausage something sweet to play with.
Sweet and savory collide when a side of sausage become part of the main dish in this flavorful, fun waffle.
Mr Breakfast would like to thank TinaNY for this recipe.
Recipe number 3049. Submitted 8/31/2011.