Wednesday, February 12, 2014

Maple Waffles with Venison Breakfast Sausage

This recipe is dedicated to both my mother and my husband. Mom passed away right in the midst of this challenge. The waffles are something she would have really enjoyed. Breakfast was one of her favorite meals of the day and my brother, who lived with her, made her breakfast every Sunday. The venison sausage is one of my husband's favorites.

Maple Waffles with Venison Breakfast Sausage
by Mary P.

Venison Breakfast Sausage:
1/2 pound ground pork, including fat
1/2 pound ground venison
1 Tablespoon The Spice House Breakfast Sausage Seasoning
1 Tablespoon cold water
Olive oil for frying

Mix together meat, seasoning and cold water gently in medium sized bowl. Do not over-mix or sausage will be tough. Shape into patties and fry in a small amount of olive oil, until browned on both sides and cooked through in the middle, about 10 minutes.

Maple Waffles
adapted from Betty Crocker Waffles

2 eggs, lightly beaten 
1 3/4 cups milk
1/2 cup melted butter, cooled
2 cups all-purpose or whole wheat flour (I used whole wheat pastry flour)
2 Tablespoons The Spice House Maple Sugar
4 teaspoons baking powder
1/4 teaspoon salt

Heat waffle iron.

Beat eggs with wire whisk until fluffy, then add milk and melted butter. Mix dry ingredients into egg mixture, mixing just until lumps are out.

Pour batter into waffle iron, consult owner's manual for exact amount. Close lid of waffle iron.

Bake about 5 minutes, until iron stops steaming. Carefully remove and serve with warmed maple syrup, fresh berries or sliced bananas. I also like to warm a bit of strawberry jam into a syrup. Enjoy!

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