Savory Waffles w/ Sausage/Apple/Onions
Source of Recipe
Bobby Flay on Food Network
Recipe Introduction
Mike requested these for his birthday 2020 breakfast. He liked them a lot. I’m not a fan of apples and onions together, but I thought that the flavor of the waffles and the maple/apple cider vinegar agrodolce was very good. This would be a lot to do in one morning, so I broke it up and did some of it the night before. I made the sausage, onion, and apple mixture and the agrodolce the night before. I heated them up by the bake/steam method at 325F in the CSO the next morning. I just microwaved the agrodolce before serving. NOTE: we felt that the sausage/apple/onion mixture was over abundant for the number of waffles that the recipe makes and I thought that the onion to apple ratio was off. Next time I’ll probably cut down the onion by half and the apple by a quarter.
Recipe Link: https://www.foodnetwork.com/recipes/bobby-flay/cheddar-black-pepper-waffles-with-sausage-and-apples-maple-agrodolce-3320997#reviewsTop List of Ingredients
SAUSAGE & APPLES AND AGRODOLCE:
2 tablespoons canola oil
1 pound high-quality pork breakfast sausage links, sliced
1 medium sweet onion, such as Vidalia, halved and thinly sliced
1 large Granny Smith apple, cored, halved and thinly sliced
1 large Gala apple, cored, halved and thinly sliced
1/2 cup pure Grade B maple syrup
Kosher salt and freshly ground black pepper
1/4 cup apple cider vinegar
1 teaspoon finely chopped fresh thyme
Chopped fresh flat-leaf parsley, as needed
WAFFLES:
1 1/2 cups all-purpose flour
3/4 cup grated sharp white Cheddar
2 teaspoons baking powder
2 teaspoons granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1/4 teaspoon coarsely ground black pepper
1 1/4 cups buttermilk
1/3 cup (5 tablespoons plus 1 teaspoon) unsalted butter, melted, plus more for the waffle iron
Few dashes hot sauce
2 large eggs
Recipe
SAUSAGE & APPLES AND AGRODOLCE:
In a large cast-iron skillet heat 1 tablespoon of the oil over medium-high heat. Add the sausage and cook until browned – about 8-10 minutes, stir often. Remove from pan and set aside. Add the remaining 1 tablespoon to the pan and reduce the heat to medium. Add the onions, tossing to coat with oil, then add the apple slices, 2 T. maple syrup, and a pinch of salt and pepper. Cook until the apples and onions are caramelized and tender, but not mush. Stir often. Add 1 tablespoon of the apple cider vinegar and take off the burner. Add the sausage, thyme, and parsley to the apple/onion mix. Stir and place in a bowl and keep warm.
Put the skillet back on the burner over low heat and add the rest of the maple syrup (6 tablespoons) and 3 tablespoons of the vinegar and stir. This is the agrodolce. Serve warm.
WAFFLES:
Place a cooling rack in a baking sheet, put it in the oven and set the oven to 200F.
Whisk the flour, cheese, baking powder, baking soda, sugar, salt and pepper together. Mix the buttermilk, melted butter, hot sauce, and eggs. Pour the wet ingredients into the dry and stir. Do not overmix – everything should be moistened but a few lumps are fine.
Heat the waffle maker. Brush the cooking surfaces with butter. Ladle about 1/3 cup of batter into the surface of the cooker and close the top. Cook until browned and crispy – about 4 minutes (depending on your waffle maker). When done, place them on the rack in the oven and make the rest of the waffles with the remaining batter.
To serve place 1-2 waffles on each plate, top with some of the warm apple/onion/sausage mixture and drizzle with the agrodolce.
Serves 4-6.
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