Cornbread Waffles with Sausage Gravy

5 from 1 vote

Cornbread Waffles with Sausage Gravy

Crispy chaffles that taste like cornbread are topped with a rich and creamy sausage gravy full of fennel and sage for a hearty breakfast meal.

Course Breakfast, Main Course

Cuisine American

Keyword breakfast, dairy-free, main, nightshade-free, nut-free, pork, sausage

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 557kcal

Author Jenny Ross

Ingredients

Cornbread Chaffles

4 eggs
2 cups mozzarella or mild cheddar, shredded, use Daiya cheese if dairy-free
2 teaspoons psyllium husk powder
2 tablespoons hemp hearts optional, for texture
1/4 teaspoon salt
20 drops cornbread flavor

Sausage Gravy

1/2 pounds pork sausage removed from casings
1/4 teaspoon ground fennel seed
1/4 teaspoon ground sage
Pinch red pepper flakes optional, omit for nightshade-free
1/3 teaspoon pepper
1/2 cup heavy cream or coconut cream if dairy-free
1/2 cup chicken broth
1/2 teaspoon glucomann powder
salt to taste

Get Recipe Ingredients

Instructions

For the Cornbread Chaffles

Lightly beat egg then add the cheese and stir to combine. Sprinkle salt, hemp hearts, psyllium, and cornbread flavor over top and stir to combine. Let sit 5 minutes for the coconut and psyllium to hydrate.
Heat a waffle iron on its highest setting. Place one quarter of the batter on the iron (to make 4 smaller chaffles) or half the batter to make 2 large chaffles and Cook for 3-5 minutes, or until crisp. Remove the chaffle from the iron and allow it to cool for a few minutes, during which time it will crisp even more.

For the Gravy

Cook sausage in a large pan over medium high heat. Add the fennel, sage, and pepper and continue to cook the sausage, breaking it up with a spoon or spatula as you cook it. Cook until no pink remains, about 10 minutes. Add the cream, broth, and glucomann powder. Simmer until thickened, another 5 minutes. Taste and season with salt. Serve over waffles.

Notes

Daiya brand cheese is a plant-based alternative that will melt and crisp similarly to traditional dairy-based cheese. It is slightly higher in carbohydrate than dairy-based cheese as it does contain some tapioca starch as well as chickpea and potato proteins. As such, this item should be used as an occasional treat only. You can also make this by swapping the cheese for pork panko.

Nutrition