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 180°C/350°-375°F/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 (180°C/350°-375°F/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. ---------------------------------------------------------------------------
Nutrition
Ingredients
