2.Whisk together eggs, milk, flour, cheese, herbs and mustard. Season well and set aside for 10 minutes.
3.Heat the oil in a large, oven- proof frying pan and saute the onion and sausages over a gentle heat for 8-10 minutes until golden and nearly cooked.
4.Using tongs, cut each sausage into 4. While the pan is still hot, carefully pour over the egg mixture, dot with fresh rosemary and place the pan on a flat tray.
5.Bake for 20-25 minutes until well puffed and golden.
6.For the buttered silverbeet, remove any hard white stems and chop roughly. Simmer in boiling water for 4-5 minutes until wilted and dark green.
7.Drain well and toss with the butter, a squeeze of lemon and fresh nutmeg. Season well and serve.
This dish combines toad-in-the-hole sausages and a Yorkshire pudding-style batter. It’s super- quick to prepare and kids love it! Make sure your pan or dish has high sides and the oil and sausages are hot before adding the batter – this helps it to puff up. I’ve served mine with buttered silverbeet to boost your iron intake.