Miltons: Tater Tot Waffles with Andouille Red Eye Gravy Tater Tot Waffle Ingredients-1 lb. tater tots, thawed -2 eggs-3 oz andouille red eye gravy-1 tablespoon sriracha sauce- cup scallions, sliced -Kosher salt to tasteAndouille Red Eye Gravy Ingredients-1 cup yellow onion, diced small- cup celery, diced small-1.5 lbs. andouille sausage, diced small- lb. hot sausage patties-2 oz. unsalted butter-3 oz. all-purpose flour, sifted- cup coffee- cup white wine-1 cup half & half-2 cups chicken stock-1 tablespoon garlic, minced-1 bay leaf-2 sprigs fresh thyme- teaspoon celery seed-Salt and pepper to tasteAndouille Red Eye Gravy Procedure-In a small, wide pot, render the sausage patties, remove and reserve them. -Brown the andouille sausage, remove and reserve them as well. -Add the onion and celery, and sweat until translucent. -Add the garlic, thyme, bay leaf and celery seed. -Return both sausages to the pot, crumbling the sausage patties, and add butter. -When the butter is melted, whisk in the all- purpose flour, and cook for 5 minutes to form a roux. -When the roux is cooked, whisk in the white wine and coffee. Allow the sauce to thicken, and then add the chicken stock. -Allow this mixture to thicken, and then add half & half. -When the sauce reaches a simmer, remove it from the stove. -Remove the bay leaf and thyme sprigs, and season with salt and pepper.Tater Tot Waffle Procedure-Preheat a Belgian waffle iron to its highest setting. -Add most of the thawed tater tots to the iron, and press down to form a waffle. -Insert the remaining tots to fill any holes in the waffle, and cook for 8-10 minutes. -Remove the waffles, and flash fry them in a 350-degree deep fryer for 2-3 minutes until slightly crispy on the outside. -Season with kosher salt. -In a small, nonstick pan, fry both eggs sunny side up, and allow them to rest for 2 minutes. -Place the eggs on top of the waffles, and ladle about 3 ounces of andouille red eye gravy over them. -Drizzle the plate with sriracha, and garnish with the scallions.
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