Especially when I’m eating clean, I find myself watching the Food Network. Even though I can’t make most of it in its pure form, I find so much inspiration on the Food Network. Brunch at Bobby’s, The Kitchen, Southern at Heart, The Pioneer Woman and (don’t judge) Dinner at Tiffani’s are some of my favorites.  This weekend, Bobby Flay inspired me to try and make his Cheddar-Black Pepper Waffles with Sausage and Apple Maple Agrodolce, but I did it with my #whole30 hat on.

sausage and apple agrodolce

Here’s what you need:

  • 2 tablespoons evoo
  • 1 pound high-quality pork sausage, sliced — get a whole30 compliant with no added sugar. I got mine from the local butcher at the Ballard Farmers Market
  • 1 large onion thinly sliced
  • 1 large green apple, peeled, cored, halved and thinly sliced
  • 1 large gala apple, peeped, cored, halved and thinly sliced –or, you know, use whatever apples you have handy
  • Kosher salt and freshly ground black pepper
  • 1 tsp apple cider vinegar
  • 1 tbsp. fresh thyme (optional)
  • chopped parsley (optional)
  • cast iron skillet

Here’s what you do:

Put 1 tablespoon of evoo in a cast-iron skillet over medium-high heat.

Add the sliced sausage and cook until deep browned, stirring occasionally, about 10 minutes. Once cooked through, set aside on a papertowl lined plate to drain some of the excess oil.

Now, turn the heat to medium and add the remaining tablespoon of oil to the cast iron skillet.

Add the onions and toss to coat with the oil. Once the onions start to translucify, add the apples and some salt and pepper and cook, stirring frequently. You’re looking for the apples and onions to become very soft and carmelized. about 10 minutes.

Add 1 teaspoon of apple cider vinegar and remove the skillet from the heat. Stir the sausage, thyme and parsley into the caramelized apples; transfer to a bowl and keep warm while you make the waffles.

Or just transfer to a plate an enjoy.

suggested sides:

Inspired by Bobby Flay