Crumbed Pork Sausages With Coleslaw

"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: Recipe #352629, Recipe #352627, Recipe #352626 and Recipe #352632. 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."
 
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Ready In:
35mins
Ingredients:
17
Yields:
4 Crumbed Pork Sausages With Coleslaw
Serves:
4
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ingredients

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directions

  • 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.
  • Preheat the oven to 180°C/350°-375°F/4-6 gas mark.
  • 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.
  • If using garlic, red pepper flakes or the Moroccan seasoning, add it to the corn flake crumbs.
  • 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.
  • 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.
  • Serve the sausages with the coleslaw and lemon wedges; garnish with fresh parsley.

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RECIPE SUBMITTED BY

July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority! <br> <br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!
 
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