Cheese and onion waffles with sausages


6 sausages

8 rashers unsmoked bacon

4 ripe vine tomatoes, halved


For the waffles:

250g flour

1.5 x 5ml spoon baking powder

Half red onion, finely chopped

50g cheddar cheese, grated

2 large eggs, lightly beaten

250ml semi-skimmed milk

2 x 5ml spoon vegetable oil or butter


Non-stick baking tray, sieve, large bowl, spoon, waffle iron or non-stick frying pan, pallet knife, plates.


  1. Preheat the oven to 190⁰C, Gas Mark 5.
  2. Place the sausages on non-stick baking tray and cook for 12 minutes.
  3. 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.
  4. Meanwhile make the batter for the waffles.
  5. Sift the flour and baking powder into a large bowl.
  6. Make a well in the center and stir in the onion and cheese.
  7. Mix the eggs into the milk and pour it into the well.
  8. Season, mix well and set aside.
  9. Heat the waffle iron and grease with butter if necessary.
  10. Once hot, add large spoonfuls of the batter.
  11. Cook for 4 to 5 minutes until cooked through and transfer to warm plates.
  12. Cut the sausages in half and layer in the waffles with the bacon and tomatoes.

Top tips:

If you do not have a waffle iron, you can use the batter to make pancakes, cook them in a large non-stick frying pan for 2-3 minutes on each side.


Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for this and other Food - a fact of life recipes?

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