Cheddar and black pepper waffles in agrodolce sauce with apples and sausage

Votes: 1

How to Make - Cheddar and Black Pepper Waffles with Agrodolce Sauce, Apples, and Sausage

Time: 55 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 1072, total fat 63 G., saturated fats 25 G., proteins 35 G., carbohydrates 93 G., fiber 5 G., cholesterol 241 mg, sodium 1540 mg, sugar 46 G.

Fluffy waffles with a rich, meaty topping are perfect for a Sunday brunch. Made with a savory batter, sharp cheddar cheese, and coarsely ground black pepper, they're served with fried apple sausage and a sweet-and-tart maple agrodolce sauce.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Maple agrodolce with sausage and apples

2 tbsp. l. rapeseed oil (canola)
450 g pork breakfast sausages, sliced
1 large sweet onion, such as Vidalia, halved and thinly sliced
1 large Granny Smith apple, halved and thinly sliced (core removed)
1 large Gala apple, halved and thinly sliced (core removed)
0.5 cups class B maple syrup
1/4 cup apple cider vinegar
1 teaspoon finely chopped fresh thyme
Finely chopped fresh parsley, as needed

Cheddar and Black Pepper Waffles

1.5 cups premium flour
3/4 cup grated sharp white cheddar
2 tsp baking powder
2 teaspoons of granulated sugar
0.5 tsp of soda
0.5 tsp fine salt
1/4 tsp coarsely ground black pepper
1 and 1/4 cups of sour milk or kefir
1/3 cup (5 tablespoons + 1 teaspoon) melted unsalted butter, plus extra for waffle iron
A few drops of hot sauce
2 large eggs

Ingredient Substitution Suggestions

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Recipes with similar ingredients: kupaty (fried sausages), apples, Vidalia onion, premium flour, eggs, sour milk, kefir, cheddar cheese, hot sauce, maple syrup, thyme, black pepper

Cooking the dish according to the recipe:

Maple agrodolce with sausage and apples:

Heat 1 tablespoon canola oil in a cast-iron skillet over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, 8–10 minutes. Set aside.
In a medium nonstick skillet, heat the remaining 1 tablespoon oil over medium heat. Add the onion and stir to coat, then add the apples, 2 tablespoons maple syrup, and some salt and pepper. Cook, stirring frequently, until the apples and onions are very soft and caramelized, about 10 minutes. Stir in 1 tablespoon apple cider vinegar and remove the skillet from the heat. Combine the sausage, thyme, and parsley with the caramelized apples; transfer to a bowl and keep warm.

Return the nonstick skillet to low heat, add the remaining 6 tablespoons maple syrup and 3 tablespoons apple cider vinegar, and stir a few times to create an agrodolce sauce.
Place a rack on a baking sheet, place the baking sheet in the oven and preheat the oven to 95°C.
Cheddar and Black Pepper Waffles:

In a large bowl, combine the flour, cheddar, baking powder, sugar, baking soda, salt, and black pepper. In a medium bowl, combine the buttermilk, melted butter, hot sauce, and eggs. Add the liquid mixture to the flour mixture and knead into a dough. Small lumps are normal.
Preheat a waffle iron according to the manufacturer's instructions. Grease with a small amount of melted butter. Spoon about 1/3 cup of waffle batter onto each rack, close the lid, and cook until golden brown and crisp, about 4 minutes. The waffles will be irregularly shaped, not perfectly square, with rounded corners. When they're done, transfer them to a baking sheet in the oven and continue cooking the remaining waffles.
To serve, arrange 2 waffles on each of 4 plates. Top each with some sausage and apples and drizzle with warm agrodolce sauce. Serve immediately.