Cheddar and Onion Waffles with Sausages
4-8 rashers unsmoked bacon
4 ripe vine tomatoes, halved
For the waffles (or pancakes):
1½ tsp baking powder
½ red onion, finely chopped
50g cheddar cheese, grated, or cheese of your choice. Try one of the many varieties on offer from Wooler-based Doddington’s or the Northumberland Cheese Company at Blagdon.
2 large eggs, lightly beaten
250ml semi-skimmed milk
2 tsp rapeseed oil or butter (Try the locally produced Yellow Fields from Stanton, Northumberland, or Oleifera rapeseed oils from Coldstream Mains )
Preheat the oven to 190°C, 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 10-12 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 4-5 minutes until cooked through and transfer to warm plates.
Cut the sausages in half and layer in the waffles with the bacon and tomatoes.
Tip: If you don't have a waffle iron, you can use the batter to make pancakes. Cook them in a large non-stick frying pan.