This is kind of an American toad-in-the-hole. Amazing. Only I would serve it with baked beans instead of mushroom gravy and barbecue sauce.
(BTW, here's the toad-in-the-hole recipe I use. It's amazing, too.)
Vintage recipe from a 1967 Good Housekeeping Cookbook
8 skinless frankfurters (not all beef)
1 10-oz. package cornbread mix (I recommend Jiffy)
Canned mushroom gravy
Bottled barbecue sauce
1. Preheat oven to 375˚F.
2. Heat frankfurters in water; remove and dry; slash at 1-inch intervals.
3. Prepare cornbread mix as package label directs. Alternate layers of franks and batter in greased, floured, 1 1/2 quart glass loaf pan.
4. Bake 35 minutes; cool to lukewarm in pan. With sharp knife, slice 1-inch thick. Pass gravy and barbecue sauce. Makes 6 servings.
Old photos of my nephews wearing coordinating leisure suits are a source of entertainment till this day. Unfortunately, I don't have copies. Standing in is this image from an old Sears catalog.