Sausage, Potato and Cheese Waffles
Whip up a batch of these hearty Sausage, Potato and Cheese Waffles on Saturday night, then store them in the freezer for up to three weeks. In the a.m., pop one in the toaster and warm some of our maple ketchup in the microwave.
1 link sweet Italian sausage (about 3 ounces), casing discarded
1 baking potato, grated and excess water squeezed out
4 tablespoons butter
1 3/4 cups flour
1 tablespoon baking powder
1/2 cup shredded cheddar cheese
1 tablespoon chopped flat-leaf parsley
1 teaspoon salt
1 1/4 teaspoons pepper
2 cups milk
2 large eggs, lightly beaten
Syrup: Combine 2 parts ketchup to 1 part maple syrup and microwave for 25 seconds.
Prep Day: In a medium skillet, cook the sausage over medium-high heat, breaking it up with a fork, for 5 minutes. Add the potato and butter, lower the heat and simmer until the butter is melted, about 2 minutes. Remove from the heat and let cool, about 10 minutes. In a large bowl, whisk together the flour, baking powder, cheese, parsley, salt and pepper. Stir in the milk and eggs until smooth. Stir in the sausage-potato mixture. Using a waffle maker, cook the waffles according to the manufacturers directions. Cool, wrap, and freeze.
Serve Day: Pop one in the toaster and warm some of our maple ketchup in the microwave.