I whip up a double batch and freeze half for up to three months- pop one in the toaster when you want an on-the-fly treat.
Serves 10 Prep: 20 min
Cook: 20 min. FREEZE very well

1 link sweet Italian ( about 3 oz.) remove casing
1 baking potato, grated and excess water squeezed out
4 Tbsp. butter
1 3/4 cups flour
1 Tbsp. baking powder
1/2 cup shredded cheddar cheese
1 Tbsp. chopped parsley
1 1/4 tsp salt
1 1/4 tsp pepper
2 cups milk
2 eggs, lightly beaten
1. In a medium skillet, cook the sausage over medium-high heat, breaking it up with a fork, for 5 minutes. Add potato and butter, lower the heat and simmer until butter is melted about 2 minutes. Remove from the heat and let cool for about 10 minutes.
2. In a large bowl, whisk together the flour, baking powder, cheese, parsley, salt and pepper. Sir in the milk and eggs until smooth. Sir in the sausage-potato mixture.
3. Using a waffle maker, cook the waffles according to the directions. If you don’t have a waffle maker, you can easily make pancakes. It works just has good. When you are ready to freezer them place paper in-between each waffle so they don’t stick. Enjoy!!