Recipe

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• 8 pork sausages
• 1/2 cup plain flour
• 2 eggs, lightly beaten
• 3/4 cup corn flake crumbs or 3/4 cup special k cereal , crumbs
• 2 garlic cloves, minced (optional)
• red pepper flakes , to taste (optional)
• moroccan seasoning , to taste (optional)
• cooking spray
• lemon wedge, to serve
• fresh parsley, to garnish
• 1/2 cup mayonnaise
• 2 tbsp lemon juice
• sea salt , to taste
• fresh ground black pepper
• 3 cups shredded green cabbage (i recommend savoy cabbage)
• 3 cups shredded red cabbage
• 2 carrots, coarsely grated

• 1 Place the sausages in a large saucepan, cover with cold water and bring slowly to the boil; simmer for about 15 minutes, or until cooked right through; drain; cool.
• 2 Preheat the oven to 180°C/350°-375°F/4-6 gas mark.
• 3 To make the coleslaw, place the mayonnaise and lemon juice in a large bowl; stir to combine; season with salt and pepper; add the cabbages and carrot; toss to combine; set aside.
• 4 If using garlic, red pepper flakes or the Moroccan seasoning, add it to the corn flake crumbs.
• 5 Coat the cooled sausages in flour; dip in the eggs; coat evenly in the cornflake crumbs or Special K crumbs; place on an oven tray lined with baking paper; spray with oil.
• 6 Cook in a moderate oven (180°C/350°-375°F/4-6 gas mark), turning halfway through the cooking time, for about 15 minutes, or until golden and crisp.
• 7 Serve the sausages with the coleslaw and lemon wedges; garnish with fresh parsley.