Twintastico Italian Sausage In The Hole

Twintastico Italian Sausage In The Hole

What’s golden, big and rises every time? Alberti’s Sausage in the Hole of course! We serve this with our special Italian red wine sauce.

Here is our Italian twist on the British classic ‘Toad In The Hole’.


Italian Sausage In The Hole

  • 5 tbsp vegetable oil
  • 8 Italian sausages
  • 3 Red onions, each cut into 8 wedges
  • 25g Sundried tomatoes
  • 1 tbsp Fennel seeds
  • 2 tbsp Fresh rosemary
  • 250g Plain flour
  • 4 Eggs, lightly beaten
  • 300ml Full fat milk
  • Salt & Pepper

Italian Red Wine Sauce

  • 400ml Italian red wine
  • 400ml Vegetable stock
  • 2 tbsp Balsamic vinegar
  • Extra virgin olive oil
  • 2 Shallot finely sliced
  • Sprig Rosemary
  • 30g Butter
  • Salt & Pepper


Italian Sausage In The Hole

Preheat the oven to 220C / 425F / gas 7.

Heat 1 tablespoon of oil in a large frying pan over a medium heat. Start to cook the sausages and onions with the rosemary for 8 minutes. Turn the sausages and onions regularly until browned and onions start to caramelise. Add the sundried tomatoes to the pan, mix well and cook for a further 2 minutes, then set aside.

Sift the flour with a pinch of salt into a large mixing bowl and make a well in the centre. Add the eggs, milk and a pinch of freshly ground black pepper. Whisk to a smooth batter.

Pour the remaining oil into a medium-sized ovenproof dish and place in the middle of the oven for 10 minutes to allow the oil to become very hot.

Take the dish out of the oven and add all the ingredients from the pan with the sausages into the hot oil, then pour over the batter and you should hear it sizzle, this is the noise you want to hear.

Place back in the over for 25-30 minutes until puffed up and golden.

Italian Red Wine Sauce

Sauté the shallots in a medium saucepan with the oil over a high heat for about 3 mins until lightly browned and then add the rosemary. Continue cooking for a further 3 mins, stirring often.

Pour in the vinegar and cook until reduced to a syrup, then pour in the wine and cook until reduced by two thirds. Pour in the stock and bring to the boil. Turn down the heat and simmer until reduced by two-thirds again, to around 250ml. Then remove the rosemary. Season with salt and pepper and finally whisk in the butter. Pour generously over our Italian Sausage In The Hole.

Buon Appetito

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