Gingerbread Waffles and Sage Sausages

Vegan Brunch” is one of my favorite cookbooks and, yet, I’ve barely scratched the surface when it comes to trying all the recipes. These Gingerbread Waffles have been on my list of recipes to try and they did not disappoint. I was worried that they would turn out too sweet when topped with maple syrup, but the waffles contained just the right amount of spice to cut through any of the sweetness.

The homemade sausages featured in the cookbook have also been on my list. I’ll admit that I was intimidated by the idea of making them, but let me assure you, these sausages are so easy to make and are really tasty.

The original recipe calls for dried cherries, but I didn’t have any on hand. I decided to use raisins as a cheaper alternative and they worked out perfectly. Also, the recipe makes four large sausages, but after making one large sausage, I decided to make them smaller. And I’m glad I did because they turned out much firmer than the larger one.

At the end, my links weren’t very pretty when I took them out of the foil; I definitely need more practice shaping them. But per her suggestion, I cut them into slices after they steamed and browned them in a cast iron skillet, which added a nice texture to the outside. I will definitely be making these again.

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