Crispy potato waffles are a delight any time, but add the complexity of black sausage and a dab of crème fraîche and you have some something worthy of savoring together with a very good wine.
2/3cupblack sausage cut or crumbled into small 5x5mm pieces
1/4cupchives chopped
Garnish
8Tbspcrème fraîcheor sour cream
grated Parmigiano-Reggianoor Parmesan
Instructions
Grate the potatoes.
Place the grated potato into a large pot of cold water. Allow to sit for 15 minutes. This removes the starch from the potato, resulting in more crisp waffles.
Whisk together the eggs and flour, and let sit for 10 minutes.
Drain the grated potato in muslin or a clean tea towel, squeeze out as much water as possible.
Add the egg and flour mixture, the parmesan, black sausage pieces, and the chives to the grated potatoes. Stir until the black pudding and chives are evenly distributed through the mixture.
Bring the waffle iron up to temperature (high), and pre-heat the oven to 120 degC.
Spay the waffle iron with non-stick spray, or brush with melted butter.
Add an appropriate amount of potato mixture to the waffle iron. This will depend on the waffle iron. You may have to experiment a little if you are unfamiliar with the waffle iron you are using.
Cook the waffles for 5 to 7 minutes.
Carefully open the waffle iron a little. If the mixture is sticking to the iron, cook another few minutes.
Once the waffles are a deep golden brown and separate easily from the waffle iron, transfer them to a tray in the pre-heated oven and repeat the cooking process until you have used up the mixture.
Serve topped with a dollop of crème fraîche or sour cream and a few Parmesan shavings.