Jägerschnitzel nach DDR-Art (East German Breaded Sausage Schnitzel)

⏱ 40 min · 🍽️ 4 Portionen · 🧂 16 Zutaten

Zutaten

  • 1 piece onion
  • 1 tbsp butter or margarine
  • 2 tbsp tomato purée
  • 400 g passata
  • 200 ml vegetable stock
  • 1 tsp sugar
  • 1 tsp sweet paprika
  • 1 tsp dried oregano
  • 1 tsp salt
  • pepper to taste
  • 400 g pasta spirals
  • 8 slice Jagdwurst (German bologna-style sausage, approx. 80 g each, 1.5 cm thick)
  • 3 tbsp plain flour (type 405)
  • 2 piece eggs (medium)
  • 100 g breadcrumbs
  • 4 tbsp clarified butter

Zubereitung

  1. Peel the onion and dice it finely. Melt the butter or margarine in a pan and sweat the diced onion in it until translucent.
  2. Add the tomato purée and fry it briefly, then pour in the passata and the vegetable stock. Season with sugar, paprika, oregano, salt and pepper.
  3. Leave the sauce to simmer uncovered over a low heat, stirring from time to time.
  4. Meanwhile cook the pasta spirals in plenty of salted water until al dente as directed on the pack, drain them and leave them to drip dry.
  5. Put the plain flour, the beaten eggs and the breadcrumbs into three shallow plates. Turn the slices of Jagdwurst one after the other in the flour, draw them through the egg and press them firmly into the breadcrumbs.
  6. Heat the clarified butter in a large frying pan and fry the breaded slices in batches over a medium heat until golden brown on each side and the coating is crisp and the sausage hot right through.
  7. Arrange the pasta with the tomato sauce and the Jägerschnitzel on warmed plates.
← Zurück
Jägerschnitzel nach DDR-Art (East German Breaded Sausage Schnitzel) – Rezept und Bild mit KI erstellt, redaktionell geprüft
📖 Culinse

🤖 Rezept und Bild mit KI erstellt, redaktionell geprüft · Mehr zur KI-Transparenz

deutschlandhauptgerichtklassikergünstig

Jägerschnitzel nach DDR-Art (East German Breaded Sausage Schnitzel)

A German classic from GDR cooking that is known today all over Germany: thick slices of Jagdwurst sausage are breaded, fried golden brown and eaten with pasta spirals and a robust tomato sauce. In the West the name means a schnitzel with a creamy mushroom sauce; in the East it has stood since GDR days for this breaded slice of sausage. The coating turns crisp, the sauce fruity, savoury and lightly sweet.

⏱

Kochzeit

40 min

🍽️

Portionen

4

🧂

Zutaten

16

Original ansehen ↗

Nährwerte

pro Portion

1060 kcal

Kalorien

40 g

Eiweiß

52 g

Fett

99 g

Kohlenhydrate

Zutaten

Für 4 Portionen

Geschätzte Kosten~3,05 € · ~0,75 €/Portion
  • 🛒
  • 🛒
  • 🛒
  • 🛒

Zubereitung

  1. 1

    Peel the onion and dice it finely. Melt the butter or margarine in a pan and sweat the diced onion in it until translucent.

  2. 2

    Add the tomato purée and fry it briefly, then pour in the passata and the vegetable stock. Season with sugar, paprika, oregano, salt and pepper.

  3. 3

    Leave the sauce to simmer uncovered over a low heat, stirring from time to time.

  4. 4

    Meanwhile cook the pasta spirals in plenty of salted water until al dente as directed on the pack, drain them and leave them to drip dry.

  5. 5

    Put the plain flour, the beaten eggs and the breadcrumbs into three shallow plates. Turn the slices of Jagdwurst one after the other in the flour, draw them through the egg and press them firmly into the breadcrumbs.

  6. 6

    Heat the clarified butter in a large frying pan and fry the breaded slices in batches over a medium heat until golden brown on each side and the coating is crisp and the sausage hot right through.

  7. 7

    Arrange the pasta with the tomato sauce and the Jägerschnitzel on warmed plates.

Ähnliche Rezepte

Tirşik nach Duhoker Art — Bulgurklöße in saurer Brühe mit Sellerie und Mangold⏱ 175 min

Tirşik nach Duhoker Art — Bulgurklöße in saurer Brühe mit Sellerie und Mangold

Tirşik nach Qamischli-Art — säuerlicher Sommergemüse-Eintopf mit Lamm⏱ 125 min

Tirşik nach Qamischli-Art — säuerlicher Sommergemüse-Eintopf mit Lamm

Îrok — gekochte Bulgurklöße nach Mardin-Art⏱ 150 min

Îrok — gekochte Bulgurklöße nach Mardin-Art

Tolik bi hêk — Malve oder Spinat mit Ei⏱ 33 min

Tolik bi hêk — Malve oder Spinat mit Ei

Zelateya kurdî — Tomaten-Gurken-Zwiebel-Salat mit Sumach⏱ 20 min

Zelateya kurdî — Tomaten-Gurken-Zwiebel-Salat mit Sumach

Çay — kurdischer Tee im Glas⏱ 25 min

Çay — kurdischer Tee im Glas

Şifte — flache Hackfleischpflanzerl im Brot⏱ 38 min

Şifte — flache Hackfleischpflanzerl im Brot

Şile — Tomaten-Lamm-Eintopf zum weißen Reis⏱ 115 min

Şile — Tomaten-Lamm-Eintopf zum weißen Reis