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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 taste

Andouille 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 taste

Andouille 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.