 What do I need?
6 Lincolnshire sausages
4-8 rashers unsmoked Wiltshire bacon
4 ripe vine tomatoes, halved
For the waffles (or pancakes):
250g flour
1½ tsp baking powder
½ 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 long will it take?
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Serves: 4
What do I do?
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 for 2-3 minutes on each side.
Aga and Rayburn method
Cook the sausages and bacon at the top of the Aga’s roasting oven or hot main oven of the Rayburn. Make pancakes on the Aga’s simmering plate or simmering heat on the Rayburn hotplate.
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