Sauerkraut Waffles with Little Willies

Sauerkraut Waffles with Little Willies
Serves 6

1 box Smoked Bacon Strips
2 boxes Little Willies
500 gr of potatoes
250 gr of sauerkraut
200 ml of white wine
100 ml buttermilk
180 gr flour
2 free-range eggs.
2 firm apples, in wedges
a bunch of thyme
2 tbsp rice syrup
oil for frying
pepper and salt

Peel the potatoes and boil them in (salted) water until tender. Cook the sauerkraut in white wine with 5 sprigs thyme for 15 minutes. Bake the Smoked Bacon Strips in oil until golden brown and crisp. Make a stew of sauerkraut, potatoes and Bacon Strips and season with salt and pepper. If necessary, add some cooking water if the stew is too dry. Beat the eggs with the buttermilk and stir in the sifted flour. Mix the sauerkraut into the flour mixture and knead well together to a nice batter.

Heat 2 tablespoons of oil in a frying pan and fry the apple wedges with thyme until the apples are soft. Add the rice syrup and fry so the apples caramelize nicely.

Make waffles in a waffle iron with the sauerkraut mixture. You can use two tablespoons of mixture for one waffle. (You can also bake the waffles in circles using a dry frying pan). Keep the waffles warm before serving. Meanwhile, fry the Little Willies in some oil until they are golden brown.

Put  two  waffles on a plate, add the Little Willies and finish with the fried apples.