NZ Woman's Weekly

Cheesy sausage and batter bake recipe

Cheesy sausage and batter bake recipe
  • Meal Type

    Pudding
  • Servings

    5-6
  • Courses

    Dinner

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.

  • 3 eggs
  • 1¼ cups milk
  • ¾ cup flour
  • ½ cup grated cheese
  • 1 tbsp chopped herbs
  • 1 tsp wholegrain mustard
  • 3 tbsp oil
  • 1 red onion, halved and sliced
  • 6 large sausages
  • Fresh rosemary
  • 1 bunch silverbeet
  • 30g butter
  • Squeeze of lemon
  • Sprinkle of fresh nutmeg
  • Sea salt and cracked pepper
  1. Preheat the oven to 180°C.
  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.

Take a look at chicken, pumpkin and apricot tagine recipe here.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See www.jowilcox.co.nz

more of this author
NZWW Dec-22-2014-issue

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