Cheddar And Sausage Waffles Food

CHEDDAR AND SAUSAGE WAFFLES

Steps:

• Heat waffle iron; grease if necessary. In large bowl, stir all ingredients until blended.
• Pour about 1 cup batter onto center of hot waffle iron; close lid.
• Bake about 5 minutes or until steaming stops. Carefully remove waffle. Repeat with remaining batter.

CHEDDAR-BLACK PEPPER WAFFLES WITH SAUSAGE AND APPLES MAPLE AGRODOLCE

Steps:

• For the sausage and apples maple agrodolce: Put 1 tablespoon of the canola oil in a cast-iron skillet over medium-high heat. Add the sausage and cook, stirring occasionally, until deeply browned, 8 to 10 minutes. Set aside.
• Put the remaining tablespoon of oil in a medium nonstick skillet over medium heat. Add the onions and toss to coat with the oil, then add the apples, 2 tablespoons of maple syrup and some salt and pepper and cook, stirring frequently, until the apples and onions are very soft and caramelized, about 10 minutes. Add 1 tablespoon of the apple cider vinegar and remove the skillet from the heat. Stir the sausage, thyme and parsley into the caramelized apples; transfer to a bowl and keep warm.
• Put the nonstick skillet back over low heat, add the remaining 6 tablespoons maple syrup and 3 tablespoons cider vinegar and swirl a few times to make the agrodolce.
• For the Cheddar-black pepper waffles: Fit a baking sheet with a baking rack, put the baking sheet in the oven and preheat the oven to 200 degrees F.
• Whisk together the flour, Cheddar, baking powder, sugar, baking soda, salt and pepper in a large bowl. Whisk together the buttermilk, melted butter, hot sauce and eggs in a medium bowl. Add the wet ingredients to the dry ingredients and whisk until just combined. Lumps are ok.
• Preheat the waffle maker according to the manufacturer's instructions. Brush the grates with some melted butter. Ladle about 1/3 cup of the waffle batter into each grate, close the cover and cook until golden brown and crispy, about 4 minutes. The waffles will be misshapen, not perfectly square, with rounded corners. When they are cooked, transfer them to the baking rack and continue with the rest of the batter.
• To serve, put 2 waffles on each of 4 plates. Top each with some sausage and apples and a drizzle of the warm maple syrup and cider vinegar agrodolce. Serve immediately.

APPLE-CHEDDAR WAFFLES

Steps:

• Preheat the oven to 225˚ F or 250˚ F (as low as your oven will go). Combine the melted butter, milk and eggs in a large bowl; whisk to combine. Add the flour and confectioners' sugar and stir to moisten, then add the apple and cheese and stir until well blended. Set aside.
• Heat a waffle iron according to the manufacturer's instructions. Working in batches, lightly butter the waffle iron, then ladle in some of the batter. Close the iron and cook until the waffles are browned and crisp, 5 to 7 minutes. Remove to a baking sheet and keep warm in the oven while you cook the remaining waffles.
• Meanwhile, mix the maple syrup and mustard together in a small bowl. Toss the greens with the vinegar, olive oil and a pinch each of salt and pepper in a large bowl. Divide the waffles among plates, along with the salad. Drizzle the maple mixture over the waffles or serve on the side for dipping.

FRESH SAUSAGE WAFFLES

Steps:

• In skillet,on medium heat brown the sausage.
• Drain fat well,on paper towels.
• In a medium mixing bowl,mix the milk,eggs and butter.
• Mix well.
• Combine the dry ingredients,add to egg mixture,combining well.
• Pour half of the batter in a hot,light oiled,waffle iror.
• Sprinkle half the sausage over batter.
• Cook apprx.
• 5 minutes,or until done.
• Repeat with remaining batter.