PULLED PORK SANDWICH WITH BBQ SAUCE AND COLESLAW
Provided by Amanda Freitag
Categories main-dish
Time 9h45m
Yield 15 sandwiches
Number Of Ingredients 23
Steps:
- For the BBQ sauce: Combine the ketchup, mustard, brown sugar, garlic, cider vinegar, Worcestershire, Cajun seasoning and 1/2 cup water in a small saucepan over medium heat. Bring to a boil, stirring until ingredients are completely incorporated. Reduce the heat to low and simmer gently until the flavors have melded and sauce has thickened enough to coat the back of a spoon, 30 to 40 minutes.
- Remove from the heat and let cool to room temperature. If not using right away, cover and refrigerate for up to 2 weeks.
- For the pulled pork: Preheat the oven to 275 degrees F.
- Spread out the onions and garlic in an even layer in a roasting pan and pour in the chicken stock. Combine the Cajun seasoning and brown sugar in a small bowl. Pat the pork shoulder dry with paper towels and then rub all over with the spice mixture. Set the pork on top of the onions and garlic and cover the roasting pan with foil. Transfer to the oven and cook until the pork is fork tender, 6 to 8 hours.
- Remove the pork to a cutting board to cool. Strain the cooking liquid through a fine-mesh sieve and reserve.
- If the pork has a bone, remove and discard it. With two forks, shred the meat into bite-size pieces, discarding any large pieces of fat. Return the shredded meat to the roasting pan. Add 2 cups of the BBQ sauce and a bit of the reserved cooking liquid if too dry.
- For the coleslaw: Combine the red and green cabbage, carrots and red onions in a large bowl. Whisk together the mayonnaise, cider vinegar, sugar, and some salt and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine. Taste for seasoning; adjust with more salt, pepper or sugar as needed.
- Serve the pulled pork on buns topped with coleslaw.
SAUSAGE CABBAGE BOWL
This is a quick meal and does not take long to prepare. I had it the first time by itself in a bowl but the next night I served it over crunchy Chinese noodles. I used Jimmy Dean sausage but I think this would be good with ground beef or ground chicken also.
Provided by Dorothy Curtis
Categories Pork
Time 25m
Number Of Ingredients 8
Steps:
- 1. Heat a large skillet over medium heat. Add the sausage and cook, stirring to break up. Do not drain.
- 2. Add the coleslaw mix, mushrooms, garlic, ginger and soy sauce to the skillet. Cook for 3 to 5 minutes until the slaw and mushrooms have cooked to your liking.
- 3. Remove from the heat and top with the green onions and drizzle with sesame oil.
- 4. Serve in a bowl. You can also serve over rice or Chinese noodles.
WILTED COLESLAW
I fix this snappy salad for myself whenever I have a taste for it. The crisp ingredients and sweet-and-sour dressing are irresistible.-Denise Albers, Freeburg, Illinois
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 1 serving.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the cabbage, onion, celery seed and salt; set aside. In a skillet, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Crumble bacon over cabbage mixture. To the drippings, add sugar, vinegar and paprika; heat until sugar is dissolved. Pour over cabbage mixture and toss to coat. Serve immediately.
Nutrition Facts :
CRISP SAGE & PARMESAN PORK WITH RED APPLE COLESLAW
Perk up some pork with this full flavoured sage and red apple coleslaw recipe
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 10
Steps:
- Lay the pork steaks between two sheets of cling film or baking paper and bash with a rolling pin until approx 1cm thick. Whizz the bread in a food processor to make breadcrumbs. Add the sage and pulse a few more times to roughly chop the leaves. Mix in the Parmesan and spread over a large plate. Season with black pepper.
- One by one, dip each steak into the beaten egg, allow the excess to drip off, then press into the breadcrumb mix on both sides. Set aside.
- Heat the oil in a large non-stick frying pan and fry the steaks for 3-4 mins on each side until cooked through. Meanwhile, mix the cabbage, buttermilk or yogurt and apple, then season. Serve the steaks with the coleslaw and a lemon wedge, if using, for squeezing over.
Nutrition Facts : Calories 380 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 47 grams protein, Sodium 0.7 milligram of sodium
ONE-POT SAUSAGE CASSEROLE WITH GARLIC BREADCRUMBS
Take 'sausages and beans' from its modest midweek meal status and elevate it to an elegant one-pot casserole that's special enough for entertaining
Provided by Barney Desmazery
Time 55m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 563 calories, Fat 35 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 22 grams protein, Sodium 1.9 milligram of sodium
TANGY COLESLAW FOR PULLED PORK
This tangy coleslaw is great used as a topping for pulled pork sandwiches.
Provided by Karen Koppy
Categories Salad Coleslaw Recipes No Mayo
Time 1h25m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 202.3 calories, Carbohydrate 23.3 g, Fat 12.4 g, Fiber 2.6 g, Protein 1.5 g, SaturatedFat 1.9 g, Sodium 212.2 mg, Sugar 20.2 g
More about "crumbed pork sausages with coleslaw recipes"
CRUMBED SAUSAGES - SUGAR SALT MAGIC
From sugarsaltmagic.com
4.7/5 (7)Total Time 45 minsCategory DinnerCalories 203 per serving
PORK BREAKFAST SAUSAGE - COOKING WITH CURLS
From cookingwithcurls.com
PERFECT CREAMY COLESLAW - THE DARING GOURMET
From daringgourmet.com
COLE SLAW WITH AMAZING COLE SLAW DRESSING - CREME DE …
From lecremedelacrumb.com
10 BEST CRUMBED SAUSAGES RECIPES | YUMMLY
From yummly.com
EASY HOMEMADE COLESLAW RECIPE - KRISTINE'S KITCHEN
From kristineskitchenblog.com
HOMEMADE CRUMBED SAUSAGES RECIPE | SAUSAGE RECIPES | DINNER …
From youtube.com
JIMMY DEAN SAUSAGE AND COLESLAW RECIPE! – DELLS DAILY DISH
From dellsdailydish.com
CRUMBED PORK CUTLET AND COLESLAW - COOKINGWITHSTEAM.COM
From cookingwithsteam.com
CRUMBED PORK SAUSAGE - TASTE.COM.AU
From taste.com.au
CRUMBED PORK SAUSAGES WITH COLESLAW RECIPE - EASY RECIPES
From recipegoulash.cc
THE BEST COLESLAW RECIPE - EASY & DELICIOUS | MOM ON TIMEOUT
From momontimeout.com
BEST HOMEMADE COLESLAW - HEY GRILL, HEY
From heygrillhey.com
CRISPY JAPANESE-STYLE PORK WITH SESAME SLAW | CANADIAN LIVING
From canadianliving.com
You'll also love