Crumbed Pork Sausages With Coleslaw Food

CRUMBED PORK SAUSAGES WITH COLESLAW

Steps:

• 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.

FRIED PEPPERS, ONIONS AND SAUSAGES

Steps:

• Heat oil in large skillet over medium heat.
• Add peppers, onion, garlic and vinegar and saute 10 minutes.
• Cover and cook until tender, about 5 minutes longer.
• Season to taste.
• Meanwhile, cook sausage in another large skillet over medium-high heat until brown and cooked through, turning occasionally, until skin is browned and lightly blistered, about 15 minutes.
• Transfer to platter; surround with pepper mixture.
• Serve with polenta.

CRUMBED BEEF SAUSAGES

Steps:

• Put sausages into a pot of boiling water and simmer for 10 minutes.
• Drain and let cool till handling point (don't worry if skin has come off).
• Half the sausages lengthwise.
• Mix egg a milk together, put flour onto a plate and breadcrumbs onto another plate.
• Dip sausage half into flour, then egg/milk and then the crumbs; repeat till all sausages are crumbed.
• Heat oil in frypan on a medium heat and fry sausages in batches if required.