Waffle Sandwiches with Sausage, Egg and Peach Compote
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Rating:
-1 (0 rated)
Servings:
4

Ingredients

  • Waffle batter

    • 3 cups all-purpose flour
    • 1/4 cup sugar
    • 1 Tbsp ground cinnamon
    • 4 tsp baking powder
    • 1/4 tsp kosher salt
    • 2 large eggs
    • 2 cups whole milk
    • 1/2 cup vegetable oil
    • 1 tsp pure vanilla extract
    • 1 tsp almond extract
  • Sausage

    • 1 1/2 lbs ground pork
    • Leafs from 2 fresh thyme sprigs
    • Leafs from 2 fresh rosemary sprigs
    • 1 garlic clove, minced
    • 1 tsp dried sage
    • 1 tsp onion powder
    • 2 large eggs, beaten
    • 1/2 cup panko bread crumbs
    • 1 Tbsp Worcestershire sauce
  • Peach compote

    • 3 peaches, pitted and cut into 1-inch pieces
    • 1 cup sugar
  • For assembly

    • 1 Tbsp vegetable oil, plus more for waffle iron
    • 8 strips bacon
    • 8 large eggs

Preparation

To make the waffle batter, in a large bowl, whisk together the flour, sugar, cinnamon, baking powder, and salt. In a bowl, whisk the eggs until blended, then whisk in the milk, vegetable oil, and vanilla and almond extracts. Pour the milk mixture into the flour mixture and whisk until blended. Cover and refrigerate for at least 1 hour but preferably overnight.

To make the sausage, in a large bowl, combine the pork, thyme, rosemary, garlic, sage, onion powder, eggs, panko, and Worcestershire. Mix gently with your hands just until combined; you don’t want to overwork the meat. Shape into 4 patties, place on a plate, cover, and refrigerate until ready to cook.

To make the peach compote, in a saucepan, combine 1⁄2 cup water, the peaches, and the sugar and bring to a simmer over medium heat. Reduce the heat to low and cook until the peaches break down and the liquid evaporates, about 30 minutes. The mixture should be soft and jamlike. Remove from the heat.

Preheat the oven to 350°F (180°C). Preheat your waffle iron, then brush the top and bottom plates with oil. Following the manufacturer’s directions, ladle some batter (usually 1⁄2 to 1 cup), depending on the size of the waffle iron) onto the bottom plate just to cover, then close the lid. Cook the waffle until crisp and golden; the timing will depend on your iron. Transfer the waffle to a baking sheet and keep warm in the oven. Repeat with the remaining batter. You should have 8 waffles.

In a nonstick frying pan, cook the bacon over medium heat until crispy, 3 to 4 minutes per side. Transfer to paper towels to drain.

In another nonstick frying pan, heat the 1 tablespoon vegetable oil over medium-high heat. Add the sausage patties and cook, turning once, until crispy and browned, about 3 minutes on each side. Transfer to a plate and cover with aluminum foil.

Wipe out the bacon pan with paper towels. Set the pan over medium heat. Carefully crack 4 of the eggs into the pan and cook until the whites are just set, about 3 minutes for sunny-side up, then transfer to a plate. Repeat with the remaining 4 eggs.

Remove the waffles from the oven. To assemble each sandwich, place 1 waffle on a plate. Top with 1 sausage patty, 2 strips of bacon, 2 fried eggs, and a large dollop of the peach compote. Then top with another waffle. Serve right away.