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Recipe Friday: Breakfast Sausage Waffle Dog

Pass the syrup! Earlier this week was National Waffle Day, and with so many varieties —  Belgium, Hong Kong, stroopwafels, galettes – to enjoy in countless ways from adding classic toppings like butter and syrup, fruit, and chocolate, to waffle sandwiches and hotdog buns, we can’t wait to eat them at every meal. What better way to celebrate than putting it on a skewer. In honor of the Minnesota Sate Fair, which would traditionally be occuring, we're celebrating with a great food on a stick. 

Braekfast Sausage Waffle Dogs


1 box corn muffin mix
1 large egg
½ C buttermilk
2 T butter
¾ C cheddar cheese, shredded (optional)
2 T green onion or chives, minced (optional)
1 (7 oz) package Jones Dairy Farm All Natural Golden Brown Links
Nonstick cooking spray
Ketchup, mustard, maple syrup or fruit sauce for dipping


  1. Preheat waffle iron. 
  2. In large bowl, combine corn muffin mix, egg, buttermilk and butter. Stir until just combined. Add optional cheese and chives, if desired.
  3. Brown sausage links and set aside until they are cool enough to handle. Cut sausage links in half and skewer one and a half links on each stick (this allows sausage to be in every bite of waffle).
  4. Dip the skewered link in the batter and place it on the hot iron that has been coated, top and bottom, with nonstick cooking spray. Top links with additional corn waffle batter. Use about 1/3 cup of the batter for each waffle. The amount will vary based on size of the waffle maker. Keep in mind that the batter will rise and may overflow if overfilled. Close the iron and bake until the waffle is cooked through, about 4 minutes.
  5. Carefully remove the waffle and cut in half. Each waffle square creates two waffle dogs.  Serve hot with your favorite dipping sauce



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