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Porky-Pine Waffles

This recipe originated with an Arizona cousin of mine. For a change of taste, I sometimes substitute applesauce and sauteed apple chunks for pineapple. I was raised in the city, and I've lived most of my life in this suburb of Chicago—but I have fond memories of summers spent in farm country!
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 2 cups leftover mashed potatoes
  • 1/2 cup shredded cheddar cheese
  • 3 large eggs
  • 1/2 cup whole milk
  • 2 tablespoons unsweetened pineapple juice
  • 2 tablespoons butter, melted
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 pound pork sausage links
  • 3/4 cup pineapple tidbits, drained
  • 1 cup maple syrup


  • In a small bowl, combine the potatoes and cheese. Whisk the eggs, milk, pineapple juice and butter; stir into potato mixture and mix well.
  • Combine flour and baking powder; stir into potato mixture and mix well. Set aside. Brown pork sausage. Drain and cut into bite-size pieces.
  • In a saucepan, combine the sausages, pineapple and maple syrup; heat through. Prepare waffles; serve with sausage-pineapple mixture.

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