05/06/2026
More winter goodies on the way like our Toad in the Hole recipe, featuring our delightful English Oxford Style preservative and gluten free Salsicce.
Give this one a shot guys, you'll forget all about the Melbourne cold that's for sure!
Get your English Oxford Style salsicce from: www.salsicce.com.au and check out the free recipe below!
Preparation time 15 minutes, cooking time 40 minutes (serves 4-6)
1 pack English Oxford style sausages
For the onion gravy
2 red onions, sliced thinly
1 tsp ground black pepper
2 tbsp red wine vinegar
2 tbsp Worcestershire sauce
2 tbsp brown sugar
1 cup chicken or beef stock
1 tsp chicken or beef stock powder
1 tsp onion powder
1 bay leaf
2 tsp corn starch
For the batter
1 cup plain flour
1 cup full cream milk
4 eggs
1 tsp salt
Method
Step 1.
Preheat oven to 220C Combine all the batter ingredients in a bowl and whisk together until smooth. Set aside
Step 2.
Heat a medium pot with a splash of oil and fry off onions with the black pepper and a pinch of salt until they turn brown. Add the vinegar, sugar and Worcestershire sauce to the pot, followed by all the other ingredients except the corn starch. Bring up to a boil and allow to simmer gently to infuse.
Step 3.
Place a baking tray that’s big enough to hold the sausages comfortably in the oven to heat up. Brown the sausages in a pan and once brown all over, add to the hot baking dish with a good splash of oil, any fat or juices from the pan used to cook the sausages. Pour over the batter evenly and place back in the oven for 30 minutes.
Step 4.
Mix the corn starch with a small amount of cold water in a cup and whisk into the gravy. Bring the gravy back to a simmer to thicken up. Adjust with more corn starch if you like your gravy thicker. Taste the gravy and add more salt and pepper if desired.
Enjoy with peas and carrots or your favourite green vegetables on the side. Enjoy your meal!
