Crumbed Pork Sausages With Coleslaw

• 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 180u0b0C/350u0b0-375u0b0F/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 (180u0b0C/350u0b0-375u0b0F/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.

pork, flour, eggs, corn flake crumbs, garlic, red pepper, seasoning, cooking spray, lemon wedge, fresh parsley, mayonnaise, lemon juice, salt, fresh ground black pepper, shredded green cabbage, shredded red cabbage, carrots

Taken from www.food.com/recipe/crumbed-pork-sausages-with-coleslaw-352722 (may not work)