Ingredients
6 Lincolnshire sausages
8 rashers unsmoked Wiltshire bacon
4 ripe vine tomatoes halved
For the waffles:
250g flour
1.5 tsp baking powder
half red onion finely chopped
50g West Country Cheddar cheese grated
2 large eggs lightly beaten
250ml semi-skimmed milk
2 tsp rapeseed oil or butter
Preparation
Preheat the oven to 190C, gas mark 5
Place the sausages on non-stick baking tray and cook for 12 minutes
Add the bacon and tomato halves and continue to cook for 10 to 12 minutes until the sausages are thoroughly cooked and the bacon is crispy
Meanwhile, make the batter for the waffles
Sift the flour and baking powder into a large bowl
Make a well in the centre and stir in the onion and cheese
Mix the eggs into the milk and pour it into the well
Season, mix well and set aside
Heat the waffle iron and grease with butter if necessary
Once hot, add large spoonfuls of the batter
Cook for 4 to 5 minutes until cooked through and transfer to warm plates
Cut the sausages in half and layer in the waffles with the bacon and tomatoes
