Bacon, Sage & White Bean Waffles

DIRECTIONS

1. WAFFLES: Drain and rinse the beans. In a small saucepan, add beans, ground sage and chicken stock. Bring beans to a boil, reduce heat and simmer for 5 minutes. Remove from heat and allow beans to cool to room temperature.
2. In a large bowl, combine ¼ cup warm milk and yeast. Whisk until dissolved. In a separate bowl, mix the flour, sugar, and 1 ½ tsp salt.
3. In bowl of a food processor, add the cooled beans and their cooking liquid and pulse to purée. Add egg yolks, melted butter, ¼ cup warm milk and ½ tsp salt. Purée until smooth. Add bean purée to yeast mixture. Stir in the remaining 2 ½ cups milk alternately with the flour mixture, ending with the flour mixture.
4. In a small bowl, beat the egg whites until they form soft peaks; fold into the batter. Cover the bowl tightly with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour.
5. Preheat 7 inch Belgian style waffle maker to high heat, coat with non-stick spray and pour heaping 6 oz. ladle of waffle batter onto the bottom cook plate and spread batter with bottom of ladle. Sprinkle top evenly with 1 Tbsp crumbled bacon and 1 tsp fresh sage. Close lid and cook for 2 to 3 minutes or until golden brown and cooked through.
6. CAYENNE PEPPER INFUSED MAPLE SYRUP: In medium bowl, combine syrup and cayenne pepper. Heat and reserve warm.
7. CHICKEN APPLE BREAKFAST SAUSAGE: Melt butter in saucepan over medium-low heat. Add onion and slowly caramelize, about 5 to 8 minutes. Cool to room temperature.
8. Cut boneless thighs into 1 inch cubes and pork fat into ½ inch cubes. Keep well chilled.
9. In a large bowl, combine chicken, pork fat, and all dry seasonings. Grind mixture in batches beginning with medium-sized die then repeat grinding process through smaller die attachment, keeping all ingredients and equipment well chilled. Return mixture to bowl.
10. Add caramelized onions, grated apple and cold water to ground mixture. Mix the sausage by hand, kneading until everything is well blended. (Form a small patty and cook it in a small skillet until done. Taste and adjust the salt, pepper and sugar as needed.)
11. Portion sausage mixture into 1 oz. (heaping #60 scoop) equal size patties, roll in hand and press to form into ½ in thick patty. Cook patties on a lightly oiled preheated flat-top griddle for 45 seconds to 1 minute per side, or until cooked through.
12. ASSEMBLY: Plate 1 warm waffle, 2 warm chicken sausage patties, and drizzle with 1 oz. ladle of cayenne pepper syrup.