Rosemary Waffle Bake

These delicious waffles made from our savory Rosemary Fries are crispy on the outside and fluffy on the inside with mouthwatering chicken apple sausage baked right in.

12min. Prep Time
40min. Total Time



  • 1 Bag Alexia Crispy Rosemary Fries (16 oz)
  • 8 Free-Range Eggs, large
  • ½ tsp Ground Black Pepper
  • ½ tsp Crushed Red Pepper Flakes
  • ¼ tsp Kosher Salt
  • 1 C Chicken Apple Sausage, fresh cooked, crumbled
  • 3 T Fresh Rosemary, cut into small pieces, stems removed (2 T waffles, 1 T rosemary butter)
  • 8 T Unsalted Butter, room temperature
  • Nonstick Spray for waffle maker
  • Real Maple Syrup
  1. Preheat oven to 425 ̊ F.
  2. Place Rosemary Fries on a baking sheet in a single layer. Bake for 18-20 minutes, flipping half way through to ensure maximum crispiness. Once baked, chop into small pieces and set aside for waffle batter.
  3. In a small bowl, whip together 8 tablespoons butter, 2 tablespoons rosemary and 1/4 teaspoon kosher salt, using a hand blender. Set aside. (Option: make this in advance and refrigerate.)
  4. In a skillet, cook chicken sausage, draining excess fat from the pan.
  5. In a large bowl, add chopped Rosemary Fries, eggs, pepper and red pepper flakes, cooked sausage and remaining fresh rosemary. Whisk until evenly coated.
  6. Preheat waffle iron to high. Coat with butter or nonstick spray. Place a scoop of mixture into the hot waffle iron, spreading evenly before closing the lid. Continue cooking after the light turns green to ensure all elements are cooked through. Remove and plate.
  7. Finish with prepped rosemary butter and maple syrup.

Cook's Tips

Not all waffle irons are the same! Keep an eye on your waffles for the perfect crispy texture you prefer!