Crumbed Pork Sausages With Coleslaw - cooking recipe

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
Coleslaw
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

Preparation

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\u00b0C/350\u00b0-375\u00b0F/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\u00b0C/350\u00b0-375\u00b0F/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.