Sausage and Bacon Sourdough Waffles Do Breakfast, Lunch or Dinner

Sourdough Waffles and sausage or bacon are a great combination. But don't just serve sausage and bacon beside your waffles when you can have them inside your waffles! Yes, sausage or bacon waffles are a comforting meal at breakfast, lunch or dinner. Topped with fried apples or just a drizzle of syrup, they are a meal you'll want to have again and again.


Like Sourdough Pancakes, Sourdough Waffles begin the evening or about eight hours before you will be serving them. It's nothing complicated, it just means planning ahead. 

Sourdough starter is a white liquid.
 Mix:
2 cups flour
2 cups milk (or water)
1/2 cup sourdough starter

Cover with plastic wrap and let sit a room temperature overnight or for about eight hours.

When the starter mixes with the flour and milk, the bubbles begin.
 Add:
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
5 tablespoons canola oil
3 eggs

Mix together thoroughly. 

Meanwhile,  or perhaps before mixing up the batter, cook 4-12 slices of bacon until done, but not crisp. Drain.

Cook 1/2-1 pound of bulk sausage until no longer pink. Drain. 

The amount of meat you cook will vary according to how many waffles you want of each kind. All sausage? Cook about a pound. All bacon? Twelve slices. A mixture or some just plain? You do the math. If you have leftover cooked meat, pop it into the freezer and use it another time. You don't even have to defrost. I have often sprinkle frozen cooked sausage over a waffle and it works fine.

 Pour batter onto a preheated waffle griddle sprayed with canola oil. My waffle griddle is large and I use about one cup of batter per waffle. On my griddle with this recipe, I get four or five waffles.








Sprinkle batter with crumbled sausage.














Or top with several slices of bacon.







A Sausage Waffle
A Bacon Waffle



Once the waffle is done, you barely tell that what these waffles have inside.







Other possible additions include blueberries and nuts. You may also wish to make some without any additions. Those are yummy, too.
Good to the last bite!
Sourdough Waffles

2 cups flour
2 cups milk (or water)
1/2 cup sourdough starter
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
5 tablespoons canola oil
3 eggs

Mix flour, milk or water and sourdough starter. Cover and let stand overnight or for about 8 hours. Add sugar, salt, baking powder and baking soda. Beat in eggs. Spread batter on a sprayed griddle. Cook 5-6 minutes until done. Makes about four-six servings.


Source: Rita Davenport's Sourdough Cookery, with some changes

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