Sausage Stuffed Waffles with Blackberry Sauce

Waffles made from biscuits are super easy and delicious when stuffed with sausage.

  • prep time 10 min
  • total time 30 min
  • ingredients 6
  • servings 8

Ingredients

8
pork sausage patties
1
can Pillsbury™ Grands!™ Flaky Layers Original refrigerated biscuits
1
jar (12 oz) blackberry jam
1
tablespoon powdered sugar
1
pint fresh blackberries
8
sprigs fresh mint leaves
  • 1 Heat waffle maker. Spray with Crisco® Original No-Stick Cooking Spray. Meanwhile, heat sausage patties in microwave as directed on package. Drain on paper towels. Cool about 10 minutes.
  • 2 Separate dough into 8 biscuits. Slit each biscuit on side, forming a deep pocket. Place sausage patty in each pocket. Press edges to seal.
  • 3 Place 2 to 4 biscuits in waffle maker; close lid. Cook 4 to 5 minutes or until golden brown. Remove from waffle maker and cover with foil to keep warm. Repeat with remaining biscuits.
  • 4 Meanwhile, in 1-quart saucepan, mix jam and 2 tablespoons water. Cook over low heat, stirring occasionally, until smooth and thoroughly heated.
  • 5 To serve, sprinkle biscuits with powdered sugar. Drizzle with blackberry sauce; garnish with blackberries and mint leaves. Serve with remaining sauce.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    420
    (
    Calories from Fat
    160),
    % Daily Value
    Total Fat
    18g
    18%
    (Saturated Fat
    5g,
    5%
    Trans Fat
    2g
    2%
    ),
    Cholesterol
    20mg
    20%;
    Sodium
    740mg
    740%;
    Total Carbohydrate
    57g
    57%
    (Dietary Fiber
    2g
    2%
      Sugars
    3g
    3%
    ),
    Protein
    7g
    7%
    ;
    % Daily Value*:
    Vitamin A
    2%;
    Vitamin C
    6%;
    Calcium
    4%;
    Iron
    8%;
    Exchanges:
    0 Starch; 0 Fruit; 4 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 2 Fat;
    Carbohydrate Choices:
    4
    *Percent Daily Values are based on a 2,000 calorie diet.
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