Crumbed Pork Sausages With Coleslaw |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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My adaptation of a sizzling sausages recipe in the current issue of the Australian magazine 'New Idea'. These have been featured as flavoursome, budget-savvy recipes. This one, the 'New Idea' cooking editor Barbara Northwood has costed at $A2. 45 per serve. Ingredients:
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 tablespoons lemon juice |
sea salt, to taste |
fresh ground black pepper or lemon pepper, to taste |
3 cups shredded green cabbage (i recommend savoy cabbage) |
3 cups shredded red cabbage |
2 carrots, coarsely grated |
Directions:
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.
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