Best Crumbed Beef Sausages Recipes

CRUMBED BEEF SAUSAGES

Steps:

• Put sausages into a pot of boiling water and simmer for 10 minutes.
• Drain and let cool till handling point (don't worry if skin has come off).
• Half the sausages lengthwise.
• Mix egg a milk together, put flour onto a plate and breadcrumbs onto another plate.
• Dip sausage half into flour, then egg/milk and then the crumbs; repeat till all sausages are crumbed.
• Heat oil in frypan on a medium heat and fry sausages in batches if required.

ONE-POT SAUSAGE CASSEROLE WITH GARLIC BREADCRUMBS

Steps:

• Heat the oven to 220C/200C fan/gas 7. Heat 1 tbsp of the oil in a shallow ovenproof casserole over a medium heat and gently fry the sausages for 5-8 mins, or until brown on all sides. Transfer to a plate using tongs. Tip the onions into the pan and fry for 5-8 mins until beginning to turn golden. Drizzle in a little more oil if the onions start to stick. Sprinkle in the sugar and cook for a minute before stirring in the vinegar, tomato purée and paprika to form a paste. Tip in the tomatoes, then pour the wine into the tomato can, swish it round, and add to the pan. Stir in the bay leaves and beans, then arrange the sausages on top so they're half-submerged in the sauce but still a little exposed.
• Bring the mixture to a simmer, then bake in the oven for 20 mins. Meanwhile, make the topping. Mix the breadcrumbs with the garlic and parsley, then season and stir in 1 tbsp oil. Scatter the topping over the casserole, then drizzle with the remaining 1 tbsp oil and bake for 10 mins more until the breadcrumbs are golden and crisp. Leave to stand for a few minutes, then take to the table and serve from the dish.

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.