Summary

Ingredients

For the schnitzel: Jägerschnitzel

• 600 g Jadwurst, in one piece, preferably fresh from the butcher
• 3 large egg (s)
• 300 g breadcrumbs, more or less
• salt and pepper
• 1 teaspoon, heaped paprika powder, noble sweet
• some flour
• Butter and / or oil for frying

For the sauce:

• 1 bottle ketchup, 500 ml, e.g., von Born
• 750 ml water
• 2 medium onion (s), diced
• 100 g butter
• Flour, about 2 tablespoon
• 2 teaspoons sugar
• 1 tablespoon tomato paste
• salt

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Instructions

1. Prepare the sauce first, as the hunter schnitzel has to go quickly and they are crispiest right after frying.
2. Steam the diced onions in the butter in a saucepan over medium heat until translucent. Then turn up the heat a little and add flour for the roux, stirring vigorously so that there are no lumps. Add the ketchup, tomato paste and water and bring to the boil briefly. The sauce should now have a good bond, the surface looks glassy. Now season everything with sugar and salt. (Some like a dash of vinegar on the sauce, I`d rather leave it out, then it`s sweeter.)
3. Cut the hunting sausage into approx. 2 x 2 cm cubes.
4. Mix the eggs with salt, pepper and paprika vigorously and prepare a bowl with breadcrumbs. First shake the sausage cubes with a little flour in a closed bowl so that they are covered, this is for better adhesion. Then gradually take a handful of sausage cubes at a time, turn them in the egg and then roll them in the breadcrumbs (this gets lumpy very quickly, so it is better to pour in new ones every now and then). Then add the cubes directly to the hot butter in the pan. (I like to mix butter with oil for frying. You need plenty of it, because the breading absorbs a lot.)
5. When the cubes are golden brown, they are done.
6. I traditionally serve them with Spirelli. With the hunter schnitzel, the sausage is traditionally cut into slices, I like it in approx. 2 x 2 cm cubes. For those who prefer to eat with a spoon.