Crumbed Pork Sausages With Coleslaw Recipe

Name: Crumbed Pork Sausages With Coleslaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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 180u00b0C/350u00b0-375u00b0F/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 (180u00b0C/350u00b0-375u00b0F/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.

950

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 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, and more.

Yes, Crumbed Pork Sausages With Coleslaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Crumbed Pork Sausages With Coleslaw

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions