It’s Sunday! You know what that means: it’s time for Sunday Brunch. Why don’t you skip the line and make brunch at home this week? The coffee’s truly bottomless, the booze doesn’t have a crazy markup and you can chill out in your pajamas. Every Sunday I’ll post a brunch recipe. Soon you won’t be asking, where should we go for brunch – instead it’ll be, what should we make for brunch today?
I made some waffled sausage. Yes, waffled sausage! My friend, Dan (of Will it Waffle fame) wrote a book, aptly titled, “Will it Waffle?” The answer is a resounding, yes, it will! I’m a huge fan of waffling things that aren’t intended for the waffle maker. I’ve revitalized store-bought donuts and created crispy tofu. Waffling is incredibly addictive and some of the most fun I’ve had in the kitchen.
These little waffled pork sausages are juicy and crisp and have adorable little waffle indentations. They go wonderfully with toast and quail eggs and crispy fried sage, but I suspect they would go well with anything, really.
Honeyed Waffled Sausage adapted from Will it Waffle?
makes 10 sausage patties
- 1/2 pound ground pork
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- pinch cayenne
- 1 tablespoon honey
Preheat your waffle iron on medium. In a bowl, combine the pork, salt, pepper, cayenne, and honey. Form small, 1.5 inch balls. Coat both sides of the waffle iron with nonstick spray. Place the balls in the middle of the iron and close the lid. Cook until browned and cooked through, 2-3 minutes. Enjoy hot with toast, eggs and crispy fried sage leaves, if desired.