Whole Wheat Oatmeal Waffles with Apples and Sausage Recipe
Tips from the Food Network Pros: Let the batter rise overnight for a quick and delicious waffle breakfast. In the morning, cook the apples and sausage first, and hold it over a low heat while you make the waffles.
1½ cups milk
1 package active dry yeast (about 2 heaping teaspoons)
6 tablespoons unsalted butter, melted
1 cup bread flour
½ cup whole wheat flour
½ cup light brown sugar
1/4 teaspoon kosher salt
1 cup old-fashioned rolled oats
2 large eggs, lightly beaten
½ teaspoon baking soda
Sautéed Apples and Sausage Ingredients:
4 baking apples, like Rome or Gravenstein
2 tablespoons unsalted butter
½ pound fresh sage breakfast sausage
½ cup apple cider
½ cup heavy cream
½ teaspoon kosher salt
2 teaspoons chopped fresh sage leaves
1 tablespoon chopped fresh flat-leaf parsley
Waffles Cooking Directions:
1. The evening before serving, start preparing batter to give it time to rise. Warm milk in small sauce pan or microwave
until it is about body temperature, about 100°F. Transfer to large bowl. Sprinkle yeast over surface of milk. Set aside
until yeast dissolves and foams, about 5 minutes. Whisk in butter, flours, brown sugar, and salt, stirring to remove all
lumps. Cover tightly with plastic wrap. Leave at room temperature overnight, or at least 6 hours.
2. When ready to serve: Preheat waffle iron to desired setting.
3. Whisk oats, eggs and baking soda into batter.
4. Pour 1/3 to ½ cup of batter per waffle and cook until the outside of waffle is crisp and inside is cooked through, 3 to 5 minutes.
Sautéed Apples and Sausage Cooking Directions :
1. Peel, core, and cut apples into large dice; set aside.
2. In a heavy skillet, melt 1 tablespoon of butter, add sausage, and cook until firm and brown, about 5 minutes. With slotted
spoon, transfer the sausages to a plate to cool. Cut on an angle into 1-inch pieces.
3. Add remaining tablespoon butter to pan. Add apples and cook until lightly browned, about 5 minutes. Return sausage
to pan with collected juices, along with cider, heavy cream, salt, and sage. Bring to a boil; cook until cream is thickened,
about 3 minutes. Stir in parsley. Serve over waffles.
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