Sour Cream and Chive Waffles with Sausage and Spiced Syrup

Sour Cream and Chive Waffles with Sausage and Spiced Syrup (Adapted from Rachael Ray)

For the sausage

1 pound ground pork
1 tablespoon Montreal Steak Seasoning
2 teaspoons fennel seeds
2 teaspoons smoked sweet paprika
1/3 cup finely chopped fresh parsley
1 tablespoon extra-virgin olive oil

For the syrup

1 cup pure maple syrup
2 whole cloves
1 cinnamon stick

For the waffles

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 teaspoons granulated sugar
1/4 teaspoon salt
1/8 teaspoon fresh grated nutmeg
1 cup milk
1 cup sour cream
4 tablespoons chopped chives
2 tablespoons melted butter
2 large eggs

For the sausages

In a medium bowl, combined pork with steak seasoning, fennel, paprika and parsley. Evenly divide the meat mixture into 8 pieces and form them into about 2 1/2" patties.

In a large skillet, heat oil over medium. Add patties to the skillet and cook until done, about 3 to 4 minutes per side. Transfer to a plate and keep warm.

For the syrup

In a small saucepan, add syrup, cloves and cinnamon - cover and keep warm over low heat.

For the waffles

Preheat waffle iron and your oven to the lowest temperature.

In a medium bowl, whisk together flour, baking powder, baking soda, sugar, salt and nutmeg.

In a medium bowl, whisk together milk, sour cream, chives, butter and eggs. Pour into the dry ingredients and mix just until combined.

Add enough batter to cover the bottom part of your waffle iron - let waffles cook and when done, transfer them into the oven to keep warm and crisp while you continue making the other waffles. You should have enough batter to fill an "American-style" waffle machine 3 times, making 12 individual waffles. Serve waffles with sausages and syrup.

Makes about 4 hearty servings of 2 sausages and 3 waffles.

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