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

⏱ 40 min · 🍽️ 4 Servings · 🧂 16 Ingredients

Ingredients

  • 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

Instructions

  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.
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Jägerschnitzel nach DDR-Art (East German Breaded Sausage Schnitzel) – Recipe and image AI-created, editorially reviewed
📖 Culinse

🤖 Recipe and image AI-created, editorially reviewed · About our AI transparency

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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.

⏱

Cook time

40 min

🍽️

Servings

4

🧂

Ingredients

16

View Original ↗

Nutrition

per serving

1060 kcal

Calories

40 g

Protein

52 g

Fat

99 g

Carbs

Ingredients

For 4 servings

Estimated cost~€3.05 · ~€0.75/serving
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Instructions

  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.

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