Sausage and Gravy Stuffed Waffle
- Biscuit Waffle Batter (see recipe below)
Sausage and Gravy Filling
- 1 pound bulk pork sausage
- 2 tablespoons all-purpose flour
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon sage
- 1 cup milk
In large skillet over medium heat, brown sausage, breaking up into chunks as it cooks. Do not drain fat. Reduce heat to low and stir in flour, pepper, garlic powder, and onion powder. Stir until flour evenly coats sausage. Add milk and stir until thickened. Remove from heat. 4 servings (1/2 cup filling per serving)
Prepare waffle batter as directed. Preheat Stuffler™ stuffed waffle maker with waffle tongs in unit for 10 minutes.
Spread about 1/3 cup batter into waffle maker so bottom grids and waffle divider are thinly but completely covered. Spoon 1/2 cup sausage and gravy filling onto batter leaving a thin margin around edge. Spread additional batter over filling until it reaches the top of the square projections on the waffle tongs. Close waffle maker and flip. Cook for 7 to 8 minutes. Remove stuffed waffle to plate.