It’s week 3 of the Eat Local Challenge and I have fully committed myself to eating only local, except for that one time I went through the Burger King drive-through for ice cream, don’t judge me! This week I went a little crazy at farmer’s market and on produce highway and have been making a ton of delicious farm fresh food. The Eat Local Challenge has given me so many new foods to try and inspired me to get back into my kitchen and have fun. These weekly recipes are definitely going in my recipe book.
I love waffles and have been trying new recipes using my waffle iron thanks to Pinterest. Sweet potato hash browns? Yes! This week’s recipe uses onions, garlic, Kodiak Waffle mix, maple sausage and milk from the Eat Local Challenge box!
Take a look at all the yummy details on the Eat Local Challenge site Family Practice Blog!
Leek Waffles With Maple Sausage & Eggs
- 1 C Kodiak Cakes Waffle batter (or 1 cup of any waffle batter)
- 1 cup milk (or water or milk alternative)
- 1 leek (1/2 c ) Sliced thin
- 1/2 onion chopped finely
- 1 clove of garlic, minced
- salt & pepper to taste
- Butter mmmm
- Ground breakfast sausage
- Mix waffle mix with 1 cup of liquid
- add leeks, onion, garlic and salt &pepper to taste
- Set waffle mix aside at room temp
- Open ground breakfast sausage and add to a bowl
- (if using unspiced sausage add fennel, salt, pepper and a couple tablespoons of maple syrup to flavor it)
- Form sausage into golf ball sized balls, flatten with your palm and press into hot skillet
- Add a few tablespoons of water to skillet with patties and cover with a lid
- cook for 4 minutes on each side, test one to make sure it s cooked thoroughly, set aside
- Heat waffle iron and cook leek waffles until golden brown
- While waffles are cooking, fry eggs
- Assemble waffled with sausage and eggs
- Top with parsley if you want!