These can probably be cooked as pancakes, but since I have a waffle iron, I use that. Reducing a recipe can sometimes yield silly-sounding ingredients. This one calls for 1-1/2 oz Italian sausage. Take my word for it that you can use any kind of sausage (or even bacon) and the amount is not that critical. You want enough sausage to taste it, but not so much that it fills the waffle and overpowers the other flavors. Maybe two brown-and-serves would work?
1-1/2 oz Italian Sausage
1/2 russet potato, grated and squeezed dry
2 T butter
1 c flour
1/2 T b powder
14 c shredded cheddar
2 t parsley, chopped
1/2 t salt
1/2 t pepper
1 c milk
1 egg, beaten
Cook the sausage til browned, add potato and cook 2 more minutes. Add butter to pan and cool 10 minutes. Mix the dry ingredients, and mix the milk and egg together. Combine all and stir just until mixed. Cook as waffle iron directs. (or cook on heated pan as pancakes)
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These are recipes for simple, easy, homemade dishes. I make no promises about portion size or fat content, etc., but they are dishes that I have prepared and liked. I don't post pictures because I don't have fabulous lighting, nor a great camera. I can promise that I haven't just made things up without trying the recipe and this is all stuff other people have tried and no one spit anything out in disgust. Not yet, anyway! I don't take cool supporting photos of the steps along the way (but wait, are you telling me you are going to cook those nuts in the microwave in that METAL bowl?) but these are real recipes that a regular cook/baker should be able to figure out. I love the work of Deb at Smitten Kitchen - she provides the whole package!!! Good food, witty comments and lovely photos. If you want to see a REAL food blog, check her out.
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