Name: Crumbed pork sausage
Yield: 1
Ingredients: 8 pork sausages; 125.00 ml plain flour; 2 eggs, lightly beaten; 187.50 ml cornflake crumbs; 2 garlic cloves, minced (optional); Red pepper flakes, to taste (optional); Moroccan seasoning, to taste (optional); Cooking spray; Lemon wedges, to serve; Fresh parsley, to garnish; 123.75 gm mayonnaise; 42.00 gm lemon juice; Sea salt, to taste; Fresh ground black pepper or lemon pepper, to taste; 750.00 ml shredded green cabbage; 750.00 ml shredded red cabbage; 2 carrots, coarsely grated

Crumbed pork sausage

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Succulent chicken marinated in a savory blend of herbs and spices, then grilled to perfection.

Ingredients:

8 pork sausages
125.00 ml plain flour
2 eggs, lightly beaten
187.50 ml cornflake crumbs
2 garlic cloves, minced (optional)
Red pepper flakes, to taste (optional)
Moroccan seasoning, to taste (optional)
Cooking spray
Lemon wedges, to serve
Fresh parsley, to garnish
123.75 gm mayonnaise
42.00 gm lemon juice
Sea salt, to taste
Fresh ground black pepper or lemon pepper, to taste
750.00 ml shredded green cabbage
750.00 ml shredded red cabbage
2 carrots, coarsely grated

Instructions:

Place sausages in a large saucepan and cover with cold water. Bring to a gentle boil, then simmer for about 15 minutes until fully cooked. Drain and allow to cool before using.
Preheat the oven to 180C/350-375F/4-6 gas mark. Line an oven tray with non-stick baking paper and coat with cooking spray for easy clean-up.
In a large bowl, combine mayonnaise, lemon juice, salt, and pepper. Add cabbages and carrot, mix well and set aside.
Combine the garlic, red pepper flakes, or Moroccan seasoning with the cornflake crumbs.
Dredge the cooled sausages in flour, dip in the eggs, coat thoroughly with cornflake crumbs, and arrange on a lined tray.
Roast in the oven for approximately 15 minutes, flipping halfway through, until beautifully golden and crispy.
Present the sausages alongside the coleslaw and lemon wedges, and top with a sprinkle of fresh parsley for a finishing touch.

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