Instructions: Fry the sausages in an oven-proof 10-inch (25 cm) skillet until browned and cooked through. Remove the sausages from the skillet and set aside. Drain off and discard most of the fat, leaving just enough to coat the bottom of the skillet. While the sausages are cooking, combine the flour, milk, eggs, and salt in an electric blender. Blend at high speed, scraping down the sides of the container once or twice, until the batter is smooth. Stir in the chopped chives. Return the sausages to the skillet and, making sure the skillet is very hot, pour the batter over the sausages. Bake in a preheated 450F (230C) for 15 minutes. Reduce the heat to 350F (180C) and bake an additional 10 to 15 minutes, until the batter is puffed and golden brown.

Serves 4 to 6.

My British readers will recognize this as a variation of the traditional Toad-in-the-Hole. The use of an electric blender puts this dish squarely in the "quick and easy" category.

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