February is National Potato Lovers Month. Terry John Zilla stopped by to show us how to make, Apple Sausage and Potato Waffles.
Apple Sausage and Potato Waffles
1 ½ cups all-purpose flour
1 ½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup milk
3 large eggs, separated, at room temperature
2 tablespoons butter, melted
6 ounces cooked pork breakfast sausage, crumbled
½ cup peeled, chopped, cooked potatoes
½ cup peeled, grated apple
- Preheat the oven to 200ºF. Preheat a waffle iron. In a medium bowl, combine the flour, salt, baking powder, and baking soda. In another small bowl, whisk together the milk, eggs yolks, and butter.
- Pour mixture into the dry ingredients, stirring with a few quick strokes to form a lumpy batter. Stir in the sausage, potatoes, and apples. In another medium bowl, using an electric mixer set at high, beat the egg whites until stiff peaks form. Using a spatula, gently and thoroughly fold the egg whites into the batter.
- Lightly grease or spray the grids of the waffle iron. Spoon about ⅓ cup of batter (amount varies with size of iron) onto the hot iron and spread it almost to the corners of the grids. Close the lid and bake for 2 to 3 minutes, or until the waffles are golden brown, their edges look dry, and they do not stick to the grids.
- Transfer the baked waffles to the oven, placing them directly on the rack so they will stay crisp.
- Repeat with the remaining batter. Transfer the waffles to serving plates and serve with syrup.
Makes about 10 waffles
Note: If you’d like a softer waffle, you can use 3 cups all-purpose flour and omit the rice flour.
1 ½ cups warm water (105°-110°F)
2 ¼ teaspoons active dry yeast
½ teaspoon sugar
2 ½ cups sifted all purpose flour
½ white rice flour
¼ teaspoon salt
3 large eggs, separated
1 egg white
8 tablespoons unsalted butter, melted and cool
2 teaspoons vegetable oil
1 tablespoon vanilla extract
1 ½ cups whole milk
- In a large mixing bowl, dissolve yeast in ½ cup of the warm water with the ½ teaspoon sugar. Allow to stand for 10 to 15 minutes, until the mixture begins to foam.
- Whisk together the flour and the salt in a large mixing bowl and set aside.
- Add the egg yolks and one of the egg whites, the 1/3 cup sugar to the yeast mixture and stir to blend.
- Add the remaining water, melted butter, oil, vanilla extract and milk and whisk until mixture is smooth.
- Stir the liquid into the flour mixture and whisk until mixture is smooth.
- Beat the 3 remaining egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter. Allow the batter to stand at room temperature, stirring every 15 minutes for 1 hour.
- Bake waffle in preheated Belgian waffle iron according to manufacturer’s instructions.