What am I going to love the most about our new Garden of Eden Organics produce box adventure? The adventure! This is going to force me to be creative not just about what we eat, but how we eat it. What do I do with a bunch of chives? Baked potatoes every day for a week? Heck no. I’ve got a few less predictable options in mind. One of the options has already been executed and turned out rather well on Sunday morning. Are you ready for this?
Sausage, Sour Cream, and Chive Waffles. I suppose you could do them as pancakes too, but I’ve been all about the waffle maker that The Kid and The Boyfriend got me for my birthday so I went with waffles. This recipe was inspired by a jalapeno and cheddar pancake that I had at a local breakfast joint a while back. I figured if you can make jalapeno and cheddar into a breakfast flavor, you can sure as heck do it with sour cream and chive. Here’s the method behind the madness, built off a pretty basic waffle recipe out of the trusty Better Homes and Gardens cookbook.
Sausage, Sour Cream and Chive Waffles
1 ¾ cups flour
1 tablespoon sugar
1 tablespoon baking powder
¼ teaspoon salt
¼ cup chives, finely chopped
1 cup milk
¾ cup sour cream
½ cup canola oil
4 sausage links, cooked and chopped up
In a large bowl, stir together flour, sugar, baking powder, salt and chives. Set aside.
In a separate bowl, beat eggs, and then stir in the milk, sour cream, and oil. Once you’ve got that all mixed together, add the chopped sausage.
Add the egg mixture to the flour mixture and stir until moistened. It’s ok if the batter is a little lumpy, you don’t want to over stir.
Heat up your waffle iron and brush the grids with canola if needed. When it’s ready, pour about 1/3 cup of batter per waffle grid and close ‘er up. My iron makes two 4 inch waffles at a time, and tends to overspill batter everywhere, so I poured a scant 1/3 cup on each grid. I let them cook for about 4 minutes and that worked pretty well. You may have to experiment a little depending on your iron. Remove them; and throw them on a pan in a warm oven to keep them warm and crisp until its eatin’ time.
Serve up the waffles with a pat of butter and sour cream if you want a savory breakfast. I enjoyed that very much. Or, if you’re like The Kid and The Boyfriend and like syrup on all breakfast foods, use a good maple. Real maple, not the maple flavored stuff. You can’t go wrong with sausage and real maple syrup. The recipe should make about 14 4-inch waffles. If that sounds like too many waffles, just think how happy you’ll be when you’re craving them a few days later and you can pull the leftovers out of the freezer to toast up. Enjoy!