Gino's sausage in a hole
It needs no introduction... Gino is back with one of his unlikely signature dishes - sausage in a hole!
Sausage in the hole
100g plain flour
3 large eggs
150ml milk (whatever you have in the fridge is fine)
Fine sea salt and freshly ground pepper
16 pork chipolatas
8 tsp sunflower oil
For the red wine and cranberries gravy with caramelised onions
1 large red onion, peeled and finely sliced
3 tbsp rosemary leaves
3 tbsp olive oil
1 tsp salt
500ml red wine
1 tbsp runny honey
400ml hot chicken stock, made with 1 stock cube
2 tbsp balsamic vinegar
1 ½ tsp corn flour
1 tbsp cranberries jelly
Salt and freshly ground black pepper
1. Place the flour, eggs, milk, 1 tsp salt and ½ tsp pepper in a medium jug and whisk until all the ingredients are combined. Leave in the fridge for 1 hour.
2. Pre-heat the oven to 220C / fan 200C / gas 7.
3. Cut all the sausages in half widthways and place 2 sausages (4 halves) in each hole of the tins. Cook in the oven for 15 minutes.
4. Now, using oven gloves, as the tins will still be hot, pour 1 tsp sunflower oil into each Yorkshire mould and rotate them around slightly, allowing the oil to cover the bottom and sides. Return to the oven for 5 minutes.
5. Turn the sausages over so they are browned-sides down and pour the batter on top, dividing it equally between the two tins - eight holes in total. Put back into the oven for a further 15-18 minutes, or until the batter has risen well and is browned.
6. For the gravy, Pour the oil into a 20cm diameter saucepan and place over a medium heat add in the rosemary, onions and salt and fry all together for 8 minutes. Stir occasionally with a wooden spoon.
7. Pour in the runny honey and continue to fry for 2 minutes.
8. Pour in the wine, stir and bring to the boil. Adjust the heat to low and cook for 15 minutes. Stir every 5 minutes.
9. Stir in the balsamic vinegar with the stock and continue to cook on a low heat for 20 minutes. Stir every 5 minutes.
10. Meanwhile add the cornflour into a small espresso cup and stir in 3 tablespoons of water, set aside.
11. Place a sieve over a medium size bowl and pour in the gravy. At this point you should have all the bits into the sieve and the gravy without any bits into the bowl. With the back of a tablespoon press all the bits into the sieve allowing all the juices from the onions and rosemary to run through the sieve into the gravy. Discard all the bits into the sieve and pour the gravy back into the 20cm diameter saucepan.
12. Place the saucepan over a low heat and whisk in the corn flour mixture, keep whisking for 1 minute.
13. Add in the cranberry jelly and continue to whisk for 30 seconds.
14. Serve two sausages in the hole to each person on warmed plates with mash, peas and onion gravy, or, if you prefer, just some green seasonal vegetables.