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breakfast sausage<\/p>\nOAMC Cheesy Sausage & Sage Waffles<\/p>\n
<\/p>\n
1 pound bulk breakfast sausage<\/p>\n
1\u00be cups all-purpose flour<\/p>\n
2 tsp. baking powder<\/p>\n
\u00bc tsp. baking soda<\/p>\n
1 T. sugar<\/p>\n
\u00bd tsp. kosher salt<\/p>\n
3 large eggs<\/p>\n
\u00bd cup unsalted butter, melted and cooled<\/p>\n
1\u00bd cups full-fat buttermilk<\/p>\n
2 cups shredded mozzarella cheese<\/p>\n
\u00bd cup shredded Parmesan cheese<\/p>\n
4 fresh sage leaves, minced<\/p>\n
Pure maple syrup, for serving<\/p>\n
<\/p>\n
In a large skillet over medium heat, cook the sausage, breaking it up with the back of a wooden spoon, for 8 to 10 minutes, until crumbled and no pink remains. Transfer to a paper towel\u2013lined plate and let cool completely. In a medium bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. In a small bowl, whisk together the eggs, butter, and buttermilk. Add the wet ingredients to the dry ingredients and fold together with a rubber spatula just until mixed. Fold in the sausage, mozzarella, Parmesan, and sage. Preheat a waffle maker. If your waffle maker has heat settings, set it to medium. Spray the grids with nonstick cooking spray. Ladle some of the batter onto the bottom grid (about \u00be cup for a standard 7- to 8-inch round waffle), close the lid, and cook for about 4 minutes, until cooked through and golden brown. Transfer to a wire rack to cool. Repeat with the remaining batter. TO FREEZE: Let the waffles cool completely at room temperature. Wrap each waffle individually in plastic wrap and carefully place the waffles in a zip-top plastic bag. Label and date and freeze for up to 3 months. TO REHEAT FROM FROZEN: Pull a waffle from the plastic bag and unwrap it. Toast in a toaster on medium-high heat until warm and crispy throughout. Alternatively, preheat the oven to 350\u00b0F, place the waffle on a rimmed baking sheet, and heat for about 15 minutes, until warm and crispy throughout. Drizzle with maple syrup and serve.<\/p>\n","protected":false},"excerpt":{"rendered":"
OAMC Cheesy Sausage & Sage Waffles 1 pound bulk breakfast sausage 1\u00be cups all-purpose flour 2 tsp. baking powder \u00bc tsp. baking soda 1 T. sugar \u00bd tsp. kosher salt 3 large eggs \u00bd cup unsalted butter, melted and cooled 1\u00bd cups full-fat buttermilk 2 cups shredded mozzarella cheese \u00bd cup shredded Parmesan cheese 4 fresh sage leaves, minced Pure maple syrup, for serving In a large skillet over medium heat, cook the sausage, breaking it up with…<\/p>\n