Black Magic Andouille Sausage and Cheese Mochi Bubble Waffle
Rated 5.0 stars by 1 users
Category
Breakfast
Cuisine
Modern American
Servings
4-6
Prep Time
25 minutes
Cook Time
30 minutes
Mochi waffle mix creates the ideal chew, encasing smoky Black Magic andouille, sautéed aromatics, and molten mozzarella. But the move? That maple + Crystal hot sauce butter. Spicy, sweet, rich—and engineered to drip.
Author:Chef Christian Gill
Ingredients
-
1.5 cups Mochi Foods Pancake and Waffle Mix
-
2 tbsp and 1 tbsp Black Magic Blackening Blend
-
1/2 cup Milk
-
1/4 cup Vegetable oil
-
2 Whole Egg
-
2 cups Andouille Sausage (small dice)
-
1/2 cup Shredded Mozzarella
-
1 Large Yellow Onion (small dice)
-
1 cup Red Bell Pepper (small dice)
-
1 Serrano Pepper (Sliced)
-
2 tbsp Garlic (minced)
-
1 cup Unsalted Butter (melted)
-
1 cup Real Maple Syrup
-
1/4 cup Crystal Hot Sauce
-
1/2 cup Green Onion (thinly sliced)
-
1/8 cup Flat Leaf Parsley (fine chop)
Directions
In a large skillet, bring 2 tbsp of neutral cooking oil to a shimmer.
Add diced onions and garlic and sauté for 2 minutes.
Add diced and sliced peppers and diced andouille sausage and sauté over medium high heat for five minutes. Add 2 tbsp of Black Magic Blackening Seasoning to the mix and continue to cook for 5 more minutes stirring often. Remove from heat and let cool to room temp.
In a medium mixing bowl, combine maple syrup, melted butter, and Crystal hot sauce. Whisk until thoroughly combined. Set aside.
Preheat waffle iron and season with nonstick spray.
In a large mixing bowl, whisk eggs till scrambled.
Add Mochi Foods Waffle mix 1 tbsp Spiceology's Black Magic, vegetable oil, milk. Whisk until just together.
Fold in mozzarella and 1.5 cups of the sausage mix until just together.
Spoon mix onto waffle maker until bottom grill is covered.
Close and cook for 2 minutes.
Remove from skillet and plate. Smother in green onion, parsley, and Maple Hot Sauce Butter. Enjoy
Recipe Video
Recipe Note
This recipe is the brunch banger you've been missing. Perfect for breakfast, lunch, and dinner! I love taking any extra andouille sausage, searing it off and adding it atop the waffle. Scrumptious.
