Ingredients
- 6 Lincolnshire sausages
- 8 rashers unsmoked Wiltshire bacon
- 4 ripe vine tomatoes halved
- FOR THE WAFFLES:
- 250g flour
- 1.5 tsp baking powder
- Half red onion finely chopped
- 50g West Country Cheddar Cheese grated
- 2 large eggs lightly beaten
- 250ml semi-skimmed milk
- 2 tsp rapeseed oil or butter
How to make it
- Preheat the oven to 190C, gas mark 5
- Place the sausages on non-stick baking tray and cook for 12 minutes
- Add the bacon and tomato halves and continue to cook for 10 to 12 minutes until the sausages are thoroughly cooked and the bacon is crispy
- Meanwhile, make the batter for the waffles
- Sift the flour and baking powder into a large bowl
- Make a well in the centre and stir in the onion and cheese
- Mix the eggs into the milk and pour it into the well
- Season, mix well and set aside
- Heat the waffle iron and grease with butter if necessary
- Once hot, add large spoonfuls of the batter
- Cook for 4 to 5 minutes until cooked through and transfer to warm plates
- Cut the sausages in half and layer in the waffles with the bacon and tomatoes
If
you do not have a waffle iron, you can use the batter to make pancakes,
cook them in a large non stick frying pan for 2 to 3 minutes on each
side.