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Savory Sour Cream and Chive Waffles with Sausage and Lingonberry Syrup

Savory Sour Cream and Chive Waffles with Sausage and Lingonberry Syrup


  • 1 tablespoon extra virgin olive oil (EVOO)

  • 1 pound ground pork, chicken or turkey breast

  • 2 teaspoons fennel seeds

  • 2 teaspoons paprika or smoked sweet paprika

  • A handful fresh flat leaf parsley, finely chopped

  • 1 tablespoon grill seasoning, such as Montreal Steak Seasoning brand

  • 1 cup lingonberry preserves

  • A couple cloves

  • 1 cinnamon stick

  • 1 tablespoon lemon juice

  • Splash water

  • 1 1/2 cups all-purpose flour

  • 1 1/2 teaspoons baking powder

  • 1 1/2 teaspoons baking soda

  • A couple pinches salt

  • 2 teaspoons sugar

  • A little freshly grated nutmeg

  • 3-4 tablespoons chopped chives

  • 1 cup milk

  • 1 cup sour cream

  • 2 large free range eggs

  • 4 tablespoons melted butter, divided


Heat the EVOO in a large skillet. Mix the ground meat with fennel, paprika, parsley and grill seasoning. Form 8 small 2-3-inch patties and add to the hot skillet, cook 3-4 minutes on each side. Keep warm.

Pre-heat a waffle iron.

Warm preserves with cloves, cinnamon, lemon juice and water over low heat. Remove the cloves and cinnamon stick

Mix the dry ingredients and chives in a mixing bowl and make a well in the middle. Mix the milk, sour cream, eggs and half the melted butter together then pour into the well. Beat the wet into the dry with a few shift turns but do not over mix the batter. Brush the waffle iron with a little of the remaining butter and cook waffles, keeping then warm and crisp in a low oven. The batter should fill a 4 section iron 3 times, making 12 waffles, 3 per portion. Serve 3 waffles and 2 patties with lingonberry syrup drizzled over top.