BarbertonJournal.com is a news and entertainment provider with content by local writers, experts, and Community Leaders. Opinions are the writers.
Last week I posted some great pancake recipes along with a promise to do the same with my favorite waffle recipe and something else that may sound scary to the weak of stomach. But not to fear. A strangely tasty Pennsylvania Dutch breakfast side meat made pig lips, snouts and other parts has been recreated to a safe cuisine with the same taste and crispness made with normal sausage which is mostly pork shoulder.
I travelled through central Texas, often called sausage country, where they make German sausage with old world recipes and loved their meats created in multiple towns, each town with their own flair. Even though this is not a German recipe I still enjoy good sausage for a breakfast.
With the weekend upon us you may consider waffles for supper. When I had my restaurant, I did not advertise breakfast, but I had a few regulars who stopped in early because they knew it was possible, we may have waffle batter waiting. My waffle iron made the crispy treats that covered a whole plate.
But now waffles are trendy again so have fun and be creative.
DELICIOUS CRISPY WAFFLES
Note: I am told the new Teflon irons do not make a waffle as crispy as the old well-seasoned irons. You will see the addition of whole wheat flour and cornmeal. Don’t bypass the items or you will lose the interesting bite.
1 ¼ cup all-purpose flour makes 6 to 8 large waffles
¼ whole wheat flour
3 Tbl packed light brown sugar
1 heaping Tbl yellow cornmeal
1 tsp baking powder
¼ tsp baking powder
½ tsp salt
3 large eggs, separated
2 Tbl melted butter
1 ¼ cup buttermilk
Heat waffle iron to medium high. In a large bowl combine flour, brown sugar, baking powder, soda and salt.
With an electric mixer in a separate bowl, beat the egg whites until soft peaks form.
Mix a well in the center of the dry ingredients and add the egg yokes, melted butter and buttermilk, stirring just until moistened and smooth. Fold in the beaten egg whites with a spatula.
Brush the waffle iron with butter with vegetable oil or butter. For each waffle, pour about ¼ cup of batter onto the iron. Close lid and bake until the waffle is crisp and browned. Remove waffle from iron with a fork. Serve immediately, or cool completely on racks and store in freezer bag for up to two months.
I like this recipe because I always wanted to buy a smaller meat grinder and make my own sausage free of nitrates and MSG. Because I don’t own a grinder, the best I can do is use Giant Eagle sausage because they do not use nitrates and MSG in much of their own meats. So, my choice for sausage goes to them. I don’t know about our local meat markets; you can check with them.
1-pound bulk pork sausage-hot or mild.
5 cups water
1 ½ cup yellow cornmeal
1 tsp crumbled sage leaves
1 tsp dried marjoram
½ tsp dried thyme
Freshly ground black pepper
½ cup butter for frying
Break up sausage and add it to the water in a large stockpot over high heat. Bring to a boil, then reduce heat and bring to a simmer. While stirring continuously with a long-handled spoon, add cornmeal in a slow, steady stream.
Add the sage, marjoram, thyme, and salt and pepper to taste. Simmer, stirring frequently until thickened, about 15 minutes. Cover and simmer until very thick, about 1 hour.
Pour the mixture into a lightly greased 9×5 inch loaf pan, pressing it evenly into the corners. Cover with plastic wrap and refrigerate overnight or up to 3 days.
To remove the “scrapple”, briefly dip the pan into water and slide a blunt knife around edges.
Invert the “scrapple” onto a flat surface. Slice the loaf as you would bread.
Preheat oven to 200 degrees
In a large skillet over medium high heat. Melt the butter, about 2 tablespoons at a time as needed, until foamy. Add a few scrapple slices at a time and fry until golden brown on one side, about 8 to 10 minutes. Turn and brown the other side.
Transfer to an ovenproof dish and keep warm in the oven until all slices are cooked, adding remaining butter as needed. Serve warm with maple syrup