Spicy Apple & Maple Breakfast Sausages with Belgian Waffles

Ingredients

Maple Cinnamon Spread
¼ cup plant-based buttery spread, soft
2 Tbsp. maple syrup
¼ tsp. ground cinnamon
2 Tbsp. toasted pecans, chopped  

1 Honeycrisp apple, cored and sliced into 12 wedges 
1 tsp. vegetable oil     
1 pkg. Field Roast Apple & Maple Plant-Based Breakfast Sausages 
4 Belgian waffles, toasty
Extra maple syrup to serve 

Gingerbread Spread
¼ cup plant-based buttery spread, soft
1 Tbsp. orange marmalade
1 Tbsp. wildflower honey
½ tsp. ground ginger
¼ tsp. apple pie spice
Pinch ground cloves
2 Tbsp. toasted walnuts, chopped  

Preparations

To make the gingerbread spread, in a small bowl whisk together the buttery spread, orange marmalade and honey until blended. Add the ginger, apple pie spice and clove, stir to combine. Reserve 1 Tbsp. for cooking the apples and add the toasted walnuts to the rest. 

To prepare the apples, melt the reserved 1 Tbsp. of gingerbread spread, in a large non-stick skillet over medium heat, add the apple wedges and cook for 2 to 3 minutes per side, occasionally turning, until softened and gently caramelized. Remove to a plate and keep warm. 

In the same skillet, drizzle in the vegetable oil and cook the Field Roast Apple & Maple Plant-Based Breakfast Sausages over medium-heat for 3 to 4 minutes frequently turning until golden brown and heated through.  

To serve, top each toasty Belgian waffle with 3 sausages, some warm apple slices, a dollop of buttery gingerbread spread, and an extra drizzle of maple syrup.