Blueberry-Buttermilk Waffles with Andouille Sausage Maple Syrup

There's nothin' better than a sweet & salty combination for Sunday Brunch. I personally love anything of the sort, so I decided to make some sweet waffles with some spicy, salt syrup to pour over the top. I eventually decided to buy some fresh blueberries at the Farmer's Market because they were perfectly plump & delicious. I then got some spicy andouille sausage and cubed it up, cooked it till crispy, and then infused it with some good quality maple syrup for the ultimate savory flavor. These waffles may not be for everyone, but they certainly hit the spot for us. We just totally dig 'em. What a perfect brunch these waffles made!! Enjoy :)

Blueberry-Buttermilk Waffles with Andouille Sausage Maple Syrup 

Look at all that sausage :)

For the Blueberry-Buttermilk Waffles:

1 ½C AP Flour

½C Cornstarch

1t Baking Powder

½t Baking Soda

1t Salt

1T Sugar

1C Milk & Buttermilk

2/3C Vegetable Oil

2 Large Eggs, Lightly Beaten

2t Vanilla 

1t Amaretto

1C Blueberries (plus extra for garnishing)

For the Andouille Sausage Maple Syrup:

1C Andouille Sausage, Cut into Cubes

1C Pure Maple Syrup

Pinch of Cinnamon & Cayenne

Directions:

1. For the Blueberry-Buttermilk Waffles: In a mixing bowl, combine the flour, cornstarch, baking powder, baking soda, salt and sugar.  Whisk together to blend.  In another mixing bowl, beat together the whole milk, buttermilk, oil, egg and vanilla.  Add the dry ingredients to the bowl with the wet ingredients and whisk just until incorporated and few lumps remain.  Set aside to rest for 30 minutes. Preheat a waffle iron.  Fill waffle wells, sprinkle with blueberries, and cook according to the manufacturer’s instructions.  Cook until crisp and golden.

2. For the Andouille Sausage Maple Syrup: Fry the Andouille sausage in a small pot until brown and crispy. Whisk in the maple syrup and let it simmer for 5-10 minutes. Keep warm until ready to pour over the blueberry waffles.