Sausage, Potato and Apple Waffles

Waffles are delicious, nutritious and easy to make. Check out the recipe below and try something new today! Optionally read our waffle making tips before checking out Sausage, Potato and Apple Waffles. Do you need a waffle maker? See our reviews on the waffle makers.

Waffles prepared from all-purpose flour, baking powder, baking soda, coarse salt, whole milk, eggs, unsalted butter, breakfast sausage, baking potatoes, and apple. Waffles are served with warm syrup and apple pieces.


  • 1-1/2 cup All-Purpose Flour
  • 1-1/2 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Coarse Salt
  • 1 cup Whole Milk
  • 3 Large Eggs, separated, at room temperature
  • 2 tablespoons Unsalted Butter, melted
  • 6 ounces cooked Breakfast Sausage, crumbled
  • 1/2 cup peeled, chopped, cooked Baking Potatoes
  • 1/2 cup peeled, grated Apple
  • Syrup, for topping
  • Chopped Apples, for topping


1. Preheat the oven to 220 F.

2. Preheat a waffle maker.

3. Add all-purpose flour, baking powder, baking soda, coarse salt, to medium bowl. Stir to combine.

4. In separate medium bowl, whisk together the whole milk, eggs yolks, and unsalted butter.

5. In separate medium bowl beat the egg whites until stiff peaks form using an electric mixer on high speed.

6. Pour the egg yolk mixture into the flour, stirring gently with a few strokes to form a lumpy batter.

7. Stir in the cooked breakfast sausage, cooked, cubed potatoes, and grated apple.

8. Using a spatula, gently and thoroughly fold the egg whites into the batter.

9. Follow the manufacturer’s instructions and add batter to the preheated waffle maker.

10. Close the lid and bake for 2 to 3 minutes, or until the waffles are golden brown.

11. Transfer waffles when completed in waffle maker to a baking sheet in the preheated oven, placing them in a single layer.

12. Repeat process.

13. Transfer the waffles to serving plates and serve with warm syrup and small apple pieces.

According to the legend, the Liege waffle (from the city of Liege, eastern Belgium) was invented by a cook of the Prince-Bishop of Liege in the 18 Th century. The Prince-Bishop had asked for a pastry filled with big pieces of pearl sugar. The cook then tried to bake in a waffle maker, a brioche type pastry with pearl sugar blended in the dough. During baking, the smell of the vanilla delighted the Prince and this waffle recipe joined quickly the culinary traditions in Liege and took the Belgium kingdom by storm.
The Liege waffle is a waffle usually bought and eaten warm on the street. They are usually freshly made in small shops. They are smaller, sweeter and denser than “Belgian waffles” and have a caramelized sugar coating on the outside, giving them a lightly sweet flavour. Most are served plain, but some are vanilla or cinnamon flavoured, and can be served with toppings like fruits, creams, and chocolate.