Total Time
35mins
Prep 20 mins
Cook 15 mins

My adaptation of a "sizzling sausages" recipe in the current issue of the Australian magazine 'New Idea'. I have posted four other "sizzling sausages" recipes: Lemon and Thyme Sausage Kebabs, Mexican Sausage Tortillas, Beef Sausage Hot Dogs With Basil & Lemon Mayonnaise and Budget-Savvy Sang Choy Bow. 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 Nutrition

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.