Lovely! In NZ and Australia for a touch of difference my mother Jackie boils the sausages before hand to reduce the fat in the sausages and places them around the pan or casserole dish with the heated fat as above, but not before draining well a medium to large can of pineapple pieces less the syrup into the batter and then pouring over the sausages and popping it back into the hot oven. The taste of meaty pork sausage browned whilst baking in the oven and the sweet of the pineapple with the Yorkshire pudding surround when cooked is delicious. Cheers