per alex’s request

so freaking good

Alex had, somehow, never seen fresh breakfast sausage. So he came home a bit excited from our local meat market one day with a package of these tiny links and asked if we could have breakfast for dinner. I’ve never done this before. Not because I’m opposed, but because I occasionally offer to make a nice breakfast and Alex opts for cereal. I figured if he didn’t want it for breakfast, then why bother for dinner?

add ins

Rather than make this breakfast for dinner request easy on myself, I decided to go all out. Alex has always been a big fan of those big fluffy biscuits topped with white gravy that are so common in the South. I’ve never been able to make a great biscuit, so I opted for waffles but kept the peppered gravy idea. The gravy is basically a roux with milk and lots of freshly ground pepper. The fantastic thing about a really great waffle recipe is that you can just add in some yummy bits like chocolate chips or, in this case, cheddar and scallions, and they still turn out great.

set up

I thought about cooking the sausage, cutting it into coins and also mixing it into the batter, but that seemed like it would detract from them. Since the mini sausages were the reason we were enjoying this meal in the first place I wanted to make sure they stood out. These were delicious. Seriously, they were amazing, a little indulgent, and I’m sure Alex will ask for them again in the future.

cheddar scallion waffles
printer friendly version
makes 6 waffles

2 eggs, whites and yolks separated
1/2 teaspoon salt
2 cups milk
1/3 cup oil
2 cups all-purpose flour
1 tablespoon baking powder
1/8 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/3 cup sliced scallions
1/2 cup shredded sharp cheddar
2 tbsp butter
2 tbsp flour
3/4 cup milk
3/4 cup water
1/8 tsp pepper
1/8 tsp cayenne pepper

Heat your waffle iron to medium high. Whisk the egg whites until stiffly beaten. Add the remaining ingredients, including the egg yolks, to the bowl and whisk together to get rid of any lumps. Once your waffle iron is heated, pour 1/2 cup batter (this may vary based on the size of your iron) into the waffle iron and close the lid. Don’t overfill it or  it will spill out the sides and cause a mess.  You can lift the lid to check on your waffle, but it’s done when there is no longer any steam escaping from the sides and golden brown on the outside. Serve hot with gravy on top.

For the gravy, add the butter and flour to a small saucepan. Heat on medium-low heat and whisk together once the butter melts. Add the milk and water together. When the flour mixture bubbles, but before it browns, add the milk mixture very, very slowly. Add the spices and whisk together. Let it cook on low heat until it thickens. If it’s too thick, add a little milk, if it’s too thin whisk in a little extra flour a small amount at a time. Pour over over waffles or a biscuit.


About Jessica

New Yorker, coffee addict, cook, blogger, baker of delicious things.
This entry was posted in breakfast, cheese, condiment/sauce, dinner, vegetarian and tagged , , , , , , , , , , , , . Bookmark the permalink.

One Response to per alex’s request

  1. A roux is not an easy feat! Good for you…and great practice for our boozy brunch throwdown! 😉

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