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We get it, football season has started. But really, the big treat is the beginning of hockey season. Hockey, the most underrated sport in the bunch, is equally fun to watch. No matter what team you cheer for or what sport you like, there is always a need for things to nosh on. That is where sliders come in to play. Lots of bite-sized sandwiches that can be customized to meet your needs and tastes. These sliders are a fun sort of novelty, a play on the sausage egg sandwich.br
Ingredients
br1/2 cup cornmeal
br1 T. sugar
br1 tsp. baking powder
br1/2 tsp. baking soda
br1 T. chopped chives
br3/4 cup flour
br1 egg
br7 ounces buttermilk
br2 1/2 T. melted butter, cooled
br3 large sausages (we used garlic cheddar but feel free to use whatever you like)
br4 eggs
brbrSpecial tools needed: waffle maker
Directions
brbrPreheat your waffle maker according to package instructions. In a large bowl, combine cornmeal, sugar, baking powder, baking soda, chives and flour and mix well. In another bowl, combine egg, buttermilk and butter. Make a well in the center of the dry ingredients. Add in the egg mixture and mix to combine but do not overmix. Pour 1/4 cup of batter into the well of your waffle maker. Close and cook for 7 to 9 minutes until waffles are crisp. Remove and set on a plate. In a saucepan over medium high heat, cook the sausages until they are cooked completely through. Remove them from the pan and set them aside to cool slightly. While the sausages cool, make your eggs. Heat 1/2 Tbsp. butter in a large sauce pan. Crack the eggs into the pan and cook them, sunny side up, until the whites have set completely. As the whites set, slice your sausages into coins.
brbrTo assemble the sandwiches, cut your waffles in half. Layer sausage on top of the waffle then place a sunny side up egg on top of the sausage. Top with the other half of the waffle. Repeat this with your remaining waffles, sausage and eggs. br
brServes 4
--Kim Cooper--
Ingredients
br1/2 cup cornmeal
br1 T. sugar
br1 tsp. baking powder
br1/2 tsp. baking soda
br1 T. chopped chives
br3/4 cup flour
br1 egg
br7 ounces buttermilk
br2 1/2 T. melted butter, cooled
br3 large sausages (we used garlic cheddar but feel free to use whatever you like)
br4 eggs
brbrSpecial tools needed: waffle maker
Directions
brbrPreheat your waffle maker according to package instructions. In a large bowl, combine cornmeal, sugar, baking powder, baking soda, chives and flour and mix well. In another bowl, combine egg, buttermilk and butter. Make a well in the center of the dry ingredients. Add in the egg mixture and mix to combine but do not overmix. Pour 1/4 cup of batter into the well of your waffle maker. Close and cook for 7 to 9 minutes until waffles are crisp. Remove and set on a plate. In a saucepan over medium high heat, cook the sausages until they are cooked completely through. Remove them from the pan and set them aside to cool slightly. While the sausages cool, make your eggs. Heat 1/2 Tbsp. butter in a large sauce pan. Crack the eggs into the pan and cook them, sunny side up, until the whites have set completely. As the whites set, slice your sausages into coins.
brbrTo assemble the sandwiches, cut your waffles in half. Layer sausage on top of the waffle then place a sunny side up egg on top of the sausage. Top with the other half of the waffle. Repeat this with your remaining waffles, sausage and eggs. br
brServes 4
--Kim Cooper--
