Summary
| Prep Time | 25 mins |
| Cook Time | 15 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 250 g spirelli or fusilli
- 4 slices hunting sausage, approx. 1 cm thick
- some flour
- 1 egg (s), whisked
- Breadcrumbs
- Oil for frying
For the sauce:
- 100 g butter
- 250 g ketchup
- 150 ml water
- 2 tablespoon tomato paste
- 2 tablespoon flour
- sugar
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Turn the jadgwurst slices first in the flour, then in the beaten egg and finally in the breadcrumbs. Fry the breaded slices in a pan with hot oil until golden brown on both sides.
- For the sauce, melt the butter in a saucepan, stir in the tomato paste thoroughly and then stir in the flour. While stirring constantly, add the water and then the ketchup. Season with sugar, salt and pepper to taste.
- At the same time as the sauce, cook the pasta according to the instructions on the packet.
- Arrange everything together.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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