Crumbed Pork Sausages With Coleslaw Recipes

PULLED-PORK SANDWICHES WITH COLESLAW

Steps:

• In a bowl, combine cabbage, carrot, vinegar, and oil; season with salt and pepper. Let coleslaw stand 5 minutes. In a small saucepan, combine barbecue sauce and pork. Cook over medium-high until warmed through, about 5 minutes. Serve pork on buns with coleslaw.

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.

TANGY COLESLAW FOR PULLED PORK

Steps:

• Combine cabbage and red onion in a large bowl.
• Stir sugar, vinegar, vegetable oil, salt, dry mustard, and celery seed together in a saucepan. Bring to a boil; remove from heat.
• Pour sugar and vinegar mixture over the cabbage and red onion. Toss mixture. Let cool, about 10 minutes. Refrigerate for at least 1 hour.

ROASTED PORK WITH CAJUN SLAW

Steps:

• Preheat the oven to 400 degrees F. Mix 1 tablespoon each Cajun seasoning and brown sugar in a small bowl. Sprinkle the pork with 1/2 teaspoon salt and rub with the sugar-spice mixture. Heat the olive oil in a large ovenproof skillet over medium heat. Add the pork and sear until browned on all sides, about 5 minutes. Transfer to the oven and roast until a thermometer inserted into the thickest part registers 145 degrees F, about 18 minutes. Transfer the pork to a cutting board and let rest 5 minutes before slicing.
• Meanwhile, make the slaw: Whisk the mayonnaise, mustard, lemon juice, horseradish and the remaining 2 teaspoons each Cajun seasoning and brown sugar in a small bowl. Toss the slaw mix, bell peppers and scallions in a large bowl. Add the mayonnaise dressing and toss to coat. Slice the pork and divide among plates. Drizzle with any juices from the skillet. Serve with the slaw.

POLISH SAUSAGE WITH HOT COLESLAW

Steps:

• Heat oil in a heavy skillet.
• Add green onion, cabbage and carrot.
• Cook and stir until cabbage is crisp-tender.
• Add raisins, salt, sugar and vinegar.
• Cover, simmer for 5 minutes.
• Arrange sausage on slaw, cutting in pieces, if necessary.
• Cover, simmer for 10 minutes.
• Arrange hot slaw and sausages on platter.
• Sprinkle with parsley, if desired.
• Serve with mustard, if desired.

PORK 'N' SLAW SANDWICHES

Steps:

• For coleslaw, in a bowl, whisk together the first eight ingredients. Add cabbage and carrot; toss to coat. Set aside., Broil pork 4-6 in. from the heat for 6-7 minutes on each side or until a thermometer reads 160°. Let stand for 5 minutes. Cut into strips or shred with two forks; place in a bowl. Add barbecue sauce and toss to coat. Serve 1/2 cup pork mixture and 1/3 cup coleslaw on each roll.