Gino's Italian Toad in the Hole | This Morning

how'd she sent Italian sausage in a whole South Sea Channel buco chuckles a teacher a buco is the whole is the home that's it no I get upset when people mess around with Italian recipes yes we got yes so that's the reason why I change the name and I'm just gonna put a twist of what I believe is slightly different flavors actually has absolutely nothing to do with Italy nothing to do with it okay good I can't even I can't really say my grandmother used to make a sausage in the whole my grandfather used to make sausage in the whole staple of mine growing up how do I start to mind okay Aven 220 degrees put a tray the one that you're actually gonna make the sausage in the hole some flour all not extra-virgin otherwise is gonna burn okay and make sure that is really hot so put about 15 minutes before you're ready to put the butter okay now let's talk about the box yeah I've done your recipe Same Same Same I don't know why batter is not my friend okay yeah I can't do it I'll get it okay first of all rule number one plain flour there is no reason to put self-raising flour or anything like that eggs okay goes in there well let's say all of it all right was that four and then salt for eggs all right how much plain flour is exactly the same measurement so usually what are you aiming yeah so let's take a glass if we had a classic addition for example if I had a dish one full of flour goes in there full of eggs goes in there full of milk yes no no the means okay it's not working well the thing is now it's gonna be more sticky and difficult to do it whites okay you can save it that's alright that's alright that's okay it's all stuck on the inside of the wood is okay you just need to shake you know yes please yeah make sure you shake it all these on then what I do I got a pan I put olive oil my secret is fresh rosemary do not mess around with the rosemary that you find in the little jars the dry one that doesn't work okay the flavor is not that this grows everywhere so fresh rosemary then I go red onion nice - sweets yeah Italian sausages there's the Italy that's the Italy Italian sausage they pick at least 80% of meat and then they go and then you go fennel if you can find the finally in the sausages get some fennel seeds in your hands like this and fry them with the sausages just sprinkle them on top so what it goes it goes into the oil they start to burst with flavor I think you're fine diaper laughs it's this look you just mix everything together the job is done now once you've done the sausages make sure that they cook make sure that the anger they nice and caramelized then what you do save one tablespoon then what you do get this one now you need to be very very carefully because the way I want you to do you get a hot oil then there is a coating of that hot sauce I'm courting already in there you get all the sausage and the onions done look at that the pan needs to be very often because what's happening you wanted a batter to really eat the hot oil so then is gonna fluff up okay so you mix you that I'm wearing everything I put a little be on the side first Saran yet about the massive lumps that are in there no that's a mother because I think everyone can see them well yeah we'll get by it's a souvenir mastery something you took your flour is fine trust me it's fine it's fine next time when you put it the egg you put the egg and the milk and mix everything together yes tell me so 220 220 degrees between 25 and 28 minutes depends on your oven 2008 yeah I for now what would be okay can I just try it I just wanted to show you something once we've done that okay try now I didn't remember that is all yeah right now well then what you do you get some cranberry jelly there you go kind of this that's right thank you you get some cranberry jelly doughnut am I at the end and you put it there I would usually do about su TSP my gravy I like it really strong very strong entities this loose gravy that they're not thick enough i likey really so you put a little but you get a lot of it now try with the crime I mean if it's it is thinner than I think then a great but it is potent you you like you thicker than this on a roast yeah maybe a little bit and I'm gonna show you how to do it now thicker than that I'm gonna show you how to do it no I think a little bit no no babe you got about a minute okay people who use flour I use corn flour okay come flour I strung a little bit of water that goes into the corn flour yeah that's what you do you make like a legal piece can I get it in the oven on the left-hand side now the way to pickle these up the way you taking this up look on flour and watching I'm watching here you put in there you mix it you put it back on the heat for about 30 second and it gets thicker and thicker so do little at the time holy when you do talk yeah that's good to know oh my gosh quick we've only got 20 seconds and we need to eat this just a tea from the pan can you put some light gravy on it please I'm gonna do that the gravy comes in there look at that holy this is 10 second bowling with the gravy we'll have to do this online in a minute okay look at there put the gravy on top you

Channel: This Morning

Views: 518,307

Rating: 4.8552222 out of 5

Keywords: celebrity interviews, celebrity gossip, tv news, holly willoughby, real stories, phillip schofield, this morning, ruth langsford, eamonn holmes, breakfast tv, chat show, talk show, gino d'campo, recipe, food, sausage in the hole

Id: HveQLrpq2kE

Length: 6min 25sec (385 seconds)

Published: Mon Mar 06 2017