Chicken Sausage and Cheese Waffles

We love waffles at our house, we eat them for breakfast and dinner! I have always used them as a quick meal idea during the week, but since I have started batch cooking they are even easier and faster! They can go from freezer to dinner table in about 10 min or less, which makes them awesome for a night when we are getting home later than usual, or when one of us has to go somewhere after dinner. And when I make them from freshly ground whole wheat flour and serve them with a side of fruit, I feel like it is a decent meal!

This is a recipe adapted from a  Rachael Ray recipe, I changed the flour to whole wheat, and decreased the amount of cheese and sausage a little (my family didn’t notice the difference!)  Pay attention to the amounts, this recipe as written makes 25 waffles in our waffle maker.  Just as a point of reference, we have the older style thin waffle maker with 4 squares, if you were making belgian or shaped waffles you might end up with a different number of waffles.  Right now our family eats 3 waffles in a meal, so those 25 waffles gave us dinner last night and 7 meals in the freezer!  The most tedious part is dicing the sausage, and actually making the waffles.  I think I spent 2.5 hours churning out waffles last night!

Ingredients:
9 cups whole wheat flour
6teaspoons baking powder
1 1/2 teaspoon baking soda
1 1/2 teaspoon salt
1 1/2 teaspoon pepper
10 1/2 cups buttermilk
24 tablespoons butter, melted
10 large eggs
6 cups shredded cheddar cheese
2 pound fully cooked chicken sausage, cut into ¼-inch cubes

Directions:
Preheat a nonstick waffle iron to medium-high. In a large bowl, combine the flour, baking powder, baking soda, salt and pepper.   In a large bowl, beat the buttermilk, butter and eggs. Pour into the dry ingredients and stir to form a stiff batter. Stir in cheese and the sausage.   Scoop 1 cup of batter onto the preheated waffle iron.

If eating right away, cook until done.

If freezing, cook until just done but not brown.  Cool waffles, and put in freezer in a single layer on a cookie sheet for 15 min. Once they are partially frozen, put them in ziplock bag.  When eating, just pop into a 350 degree oven and cook 5-10 min, until hot and light brown.

 

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