|Blueberry-Buttermilk Waffles with Andouille Sausage Maple Syrup|
|Look at all that sausage :)|
For the Blueberry-Buttermilk Waffles:
1 ½C AP Flour
1t Baking Powder
½t Baking Soda
1C Milk & Buttermilk
2/3C Vegetable Oil
2 Large Eggs, Lightly Beaten
1C Blueberries (plus extra for garnishing)
For the Andouille Sausage Maple Syrup:
1C Andouille Sausage, Cut into Cubes
1C Pure Maple Syrup
Pinch of Cinnamon & Cayenne
1. For the Blueberry-Buttermilk Waffles: In a mixing bowl, combine the flour, cornstarch, baking powder, baking soda, salt and sugar. Whisk together to blend. In another mixing bowl, beat together the whole milk, buttermilk, oil, egg and vanilla. Add the dry ingredients to the bowl with the wet ingredients and whisk just until incorporated and few lumps remain. Set aside to rest for 30 minutes. Preheat a waffle iron. Fill waffle wells, sprinkle with blueberries, and cook according to the manufacturer’s instructions. Cook until crisp and golden.
2. For the Andouille Sausage Maple Syrup: Fry the Andouille sausage in a small pot until brown and crispy. Whisk in the maple syrup and let it simmer for 5-10 minutes. Keep warm until ready to pour over the blueberry waffles.