By Protein
Sausage and Cornbread Waffle Melt Sliders Recipe
Ingredients
6 ea. Cornbread Waffle Quarters (Sub-Recipe), Cooked
3 ea. Jimmy Dean® Fully Cooked Pork Sausage Patties
3 tbsp. Maple-Bourbon Glaze (Sub-Recipe), Warm
3 ea. White American Cheese Slices
3 tbsp. Hot Honey Butter (Sub-Recipe), Softened
Directions
- Preheat a convection oven to 375°F.
- Place frozen sausage patties on a parchment-lined sheet pan. Bake for 12 to 14 minutes, until heated through to an internal temperature of 165°F.
- While the patties bake, cook the cornbread waffles or re-crisp held waffles in the oven for 3 to 4 minutes. Cut each waffle into 4 equal quarters. Each order uses 6 quarters.
- Remove the patties from the oven. Brush the top and bottom of each patty with 1 tablespoon of warm maple-bourbon glaze.
- Immediately top each glazed patty with 1 slice of white American cheese so it melts.
- Place 3 waffle quarters on a serving board. Spread 1 teaspoon of hot honey butter on each.
- Set 1 glazed, cheese-topped patty on each waffle quarter.
- Spread 1 teaspoon of hot honey butter on the underside of each remaining waffle quarter and place on top of the patties.
- Top each slider with a 1 teaspoon dollop of hot honey butter so it melts down the sides. Serve immediately.
Cornbread Waffles
6 Waffles (24 Quarters)
Ingredients
1¾ cups All-Purpose Flour
1¼ cups Yellow Cornmeal
1 tbsp. Baking Powder
1 tbsp. White Granulated Sugar
1 tsp. Kosher Salt
2 cups Whole Milk
1/4 cup Vegetable Oil
2 ea. Large Eggs
As needed Pan Release Spray
Directions
- Whisk the flour, cornmeal, baking powder, sugar and salt together in a large bowl.
- In a separate bowl, whisk the milk, vegetable oil and eggs until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just incorporated. The batter should be slightly lumpy. Do not overmix. Let the batter rest for 5 to 10 minutes.
- Preheat the waffle iron to medium-high (about 375°F) and coat the top and bottom grids well with pan release spray.
- Pour about 3/4 cup of batter into the center of the hot waffle iron. Close and cook a full cycle, 3 to 5 minutes, until golden brown and crispy.
- Transfer to a wire rack in a single layer. Do not stack. Hold in a 200°F oven for up to 30 minutes, or cool and re-crisp in a 375°F oven for 3 to 4 minutes.
- Cut each waffle into 4 equal quarters before assembling the sliders.
Maple Bourbon Glaze
3/4 Cup
Ingredients
1/2 cup Pure Maple Syrup
1/4 cup Bourbon Whiskey
1/4 cup Light Brown Sugar, Packed
2 tbsp. Dijon Mustard
1 tsp. Apple Cider Vinegar
1/4 tsp. Ground Black Pepper
1 pinch Kosher Salt
Directions
- Combine all ingredients in a small saucepan. Remove the pan from direct flame when adding the bourbon to avoid a flare-up.
- Place over medium heat and bring to a low boil, stirring constantly until the brown sugar dissolves.
- Reduce the heat to low and simmer for 10 to 15 minutes, until the glaze thickens, turns glossy and coats the back of a spoon.
- Remove from the heat and let cool slightly. The glaze will thicken as it cools. Hold warm for brushing. Portion 1 tablespoon per patty.
Hot Honey Butter
3/4 Cup
Ingredients
1/2 cup Unsalted Butter, Softened
3 tbsp. Honey
1 tbsp. Louisiana-Style Hot Sauce
1/4 tsp. Crushed Red Pepper Flakes
1 pinch Kosher Salt
Directions
- Place the softened butter in a mixing bowl and whip for 1 to 2 minutes, until light and creamy.
- Add the honey, hot sauce, crushed red pepper flakes and salt. Whip until smooth and fully blended.
- Transfer to an airtight container and refrigerate. Soften at room temperature for 10 minutes before serving. Portion 1 tablespoon per slider.
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