Start this recipe with the gravy. Sauté the 2 sliced onions in a pan with the 1 tbsp. butter, sugar and balsamic vinegar and caramelise for 10 minutes. Add in the wholegrain mustard, single cream, gravy stock pot and a little water and bring to the boil stirring constantly. Remove off the heat and put aside. Next, start the pears. Heat a knob of butter, a drizzle of oil and the honey and brown the pear quarters on all sides. Remove from the pan and add in the sausages and brown all over. Next, spoon 3 tablespoons of olive oil into the oven dish which you wish to cook in and warm in the oven for 5 minutes. To make the batter, whisk together the eggs, milk, fresh herbs and salt then gradually whisk in the flour. Allow the batter to sit for 5 minutes. Carefully remove the oven dish from the oven, pour in the batter and arrange the sausages and pears on top. Throw in a few extra rosemary sprigs and bake in the oven add 200°C for 25-30 minutes. Serve hot with the creamy gravy on the side.