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10.
Belgian Waffle Baker Use and Care Guide
SAUSAGE WAFFLES
12 ounces extra lean, mild bulk pork sausage
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, separated
2 cups buttermilk
1/3 cup butter, melted
In a skillet, cook and thoroughly drain the pork sausage. Set aside.
Lightly grease and preheat the Waffle Baker. In a large bowl, with a
wooden spoon, combine the flour, baking soda, and salt. Set aside. In
a medium bowl, with an electric mixer, combine the egg yolks,
buttermilk, and melted butter. Add the liquid mixture to the flour
mixture, stirring briskly with a wooden spoon until blended. In a
small bowl, with an electric mixer, beat the egg whites until stiff peaks
form. Stir the cooked sausage into the batter. With a rubber spatula,
gently fold the egg whites into the batter. Pour batter into the center
of each waffle section of the Grid Surface. Close the Lid and bake to
the desired crispness. Remove waffles. Repeat with the remaining
batter. Excellent topped with eggs cooked any style.
YIELD: approximately 13 - 4 inch waffles
TWB4BEL&CAN_IB_29-11-04 11/30/04 2:05 PM Page 10