Sausages With Fruity Coleslaw Recipes

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.

TRIPLE FRUIT COLESLAW

Steps:

• Drain pineapple, reserving the juice in a bowl.
• Cut the apple into small cubes.
• Combine the coleslaw mix, pineapple tidbits, cubed apple, chopped celery and dried cranberries in a large bowl - mixing well.
• In a small bowl or 2 cup measure, blend together the mayonnaise, vinegar and the 3 tablespoons of reserved pineapple juice.
• Pour mayonnaise mixture over the coleslaw mixture and toss gently to mix it well.
• Cover and chill for 2-4 hours.
• Before serving, toss the coleslaw gently.