Sausages rainbow coleslaw with blackberries

Today, sausages are on sale 2 packets for $20. So, I got them. On the way to the cashier this rainbow coleslaw caught my attention and it’s on sales as it will expire in 3 days times. Well, I ended up with a complete meal to go with my leftover blackberries.

Google: “In Australia, we have regulations that state that at least half of all sausage content must include lean meat flesh. This can come from any part of any animal but is mostly the trimmings (or off-cuts of premium cuts like the rump or blade) of pork, beef or veal.” On the label of the sausages that I bought said herbs and garlic flavour, that’s great.

Google: “What is rainbow slaw made of? Rainbow coleslaw has beetroot, red cabbage, and carrots, with the beetroot balsamic dressing. Coleslaw is a good source of fiber that helps to promote regularity and can also help to lower cholesterol levels. Low in calories. A cup of coleslaw has only about 100 calories, making it a perfect choice for those watching their weight. An excellent source of vitamins A and C.”

“Blackberries are a rich source of anthocyanins, powerful antioxidants that give them their deep purple colour. One study demonstrated that an anthocyanin extract found in blackberry juice provided protective effects against heart disease. These little berries are also rich in vitamin C and potassium, both of which support a healthy cardiovascular system.”

Here’s my quick simple and healthy dinner that is delicious. I got to have chili sauce with my sausages. Only my plate which is the picture above have blackberries. The other 3 plates do not have them. Let’s cook dinner!!!


12 herbs and garlic sausages
1 packet of rainbow coleslaw, wash and drain
5 blackberries, wash and drain (OPT)
chili sauce (OPT)



Bring the sausages to room temperature before cooking. In a saucepan on low heat add about 1/2 Tbs butter till melted about 30 seconds. Then add in 6 sausages, I don’t like to overcrowd them. As the fat from the sausages start to come out during warm up, turn the sausages in the hot fat to coat them. Keep cooking for 15-20 minutes, moving them around in saucepan and turning them over regularly so they all cook evenly.

Remove the first batch on to a baking tray and cover with foil, allow to rest to keep warm. Meantime add a bit more butter until melted and add the remaining 6 sausages, once the fat from them start to come out during warm up, turn them in the hot fat to coat until cooked about 15-20 minutes; turning them around regularly.

Meantime, open the coleslaw wash and drain them dry over a sieve or if you have a spinner, place the salad in and spins till dry. Transfer to salad bowl and add the beetroot balsamic dressing that comes with it. Season with salt and pepper, toss to mix well the dressing in the salad bowl. Divide equal portions on 4 plates. Once the second batch of sausages are cooked. Bring out the first batch and plate up each sausage along with the second batch. For my plate I have added blackberries to finished off. Squirt some chili sauce over the sausages. Enjoy the meal with a glass of red wine.

Note: You can add potatoes wedges, mashed or boiled. You can add green colour salad instead of rainbow coleslaw. You can get different flavoured sausages. You can BBQ the sausages if you like.