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Sausage and Waffles

RhumAndJerkRhumAndJerk Posts: 1,506
edited 8:51PM in EggHead Forum
When I arrived home last night, the first thing that I did was to pull out the old waffle iron. We are talking 50’s-60’s vintage here. They make the best waffles and to find one you have to scour garage sales and junk stores. Unfortunately, I was out of both cake flour and buttermilk so I used regular milk and King Arthur Flour. They still came out great.[p]Once the batter was made and the waffle iron hot, I fired up Mr. Big. His role in this repast was the breakfast sausage. He got to 350 and I tossed on one and a half pounds of little link sausage along with a palm full of apple smoking pellets. I put the sausage on and cooked them for twenty-five minutes, turning and rearranging them as needed.[p]When I put the food on the table, my exclaimed that that was a large pile of sausage. Twenty minutes later everything was gone, except for a couple of sausages. My son was finishing them off cold out of the refrigerator as I was leaving this morning.[p]Try Breakfast for dinner sometime, it is always fun.[p]RhumAndJerk


  • Dr. ChickenDr. Chicken Posts: 620
    I would say you don't need an extra shot of cholesterol fer a month or two! A pound & a half of sausage? Wow! Mighty fine eatin' though, wasn't it?[p]Dr. C

  • RhumAndJerkRhumAndJerk Posts: 1,506
    Dr. Chicken,
    Actually, a pound and a half of sausage is not as much as it sounds. Now that my ten-month-old son is feeding himself, it makes five of us eating. The apple-smoked sausage was still great.
    I have even done it with Bob Evans Links and they still come out good.[p]Happy (cough) Grilling (gasp),
    Hardened Artery RhumAndJerk[p]

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