Posted in - Pork, Breakfast

Sunday Brunch: Sausage, Potato and Cheese Waffles

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.



I’m a married mother of 3. Who loves living in Minnesota, prep ahead cooking, and couldn’t live without them now. No more worries about the age old question “What’s for Dinner?”. I am also transitioning my family into the slow food and clean eating movement. I believe it’s best if we can eat food in it’s most natural state. I love to share the information I have been gaining through this whole experience. I’m also a trained personal chef. Cooking is a passion and hobby of mine. Hope your are enjoying the content of my blog.

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