Classic recipes
Jägerschnitzel with tomato sauce and spirelli
The Jägerschnitzel is not the West German mushroom schnitzel, but a breaded hunting sausage classic with tomato sauce and noodles. It is precisely this combination that makes the dish so distinctive and immediately recognizable.
Timing
- Preparation: approx. 20 minutes
- Tomato sauce: about 20 minutes
- Pasta: approx. 8-10 minutes
- Bake the Jägerschnitzel: approx. 10-12 minutes
- Total: approx. 40 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 800 kcal
- Protein
- ≈ 32.5 g
- Carbohydrates
- ≈ 101.7 g
- Fat
- ≈ 27 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 2 eggs · ≈ 100.0 g
- 4 tbsp flour · ≈ 40.0 g
- 1 onion · ≈ 100.0 g
- 1 tbsp butter · ≈ 13.65 g
- 2 tbsp tomato paste · ≈ 30.0 g
- 1 tsp sugar · ≈ 4.0 g
- 8 slices of hunting sausage, each approx. 1 cm thick · ≈ 280 g
- Oil for frying · ≈ 32 g · Estimated absorbed cooking fat, not the entire oil bath
- 400g spirelli · ≈ 400 g · Assumed quantity / reference product
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 8 slices of hunting sausage, each approx. 1 cm thick
- 2 eggs
- 4 tbsp flour
- 100g breadcrumbs
- Salt
- pepper
- Oil for frying
- 400g spirelli
- 1 onion
- 1 tbsp butter
- 2 tbsp tomato paste
- 500 ml pureed tomatoes
- 150 ml vegetable broth
- 1 tsp sugar
- 1 teaspoon sweet paprika powder
- Salt
- pepper
Instructions
- For the sauce, finely dice the onion and sauté in butter until translucent.
- Stir in tomato paste and roast briefly, then pour in the pureed tomatoes and stock.
- Season the sauce with sugar, paprika powder, salt and pepper and simmer gently for 15 to 20 minutes until it is round and slightly creamy.
- In the meantime, cook the spirelli in plenty of salted water until al dente and drain.
- Pat the hunting sausage slices lightly dry, first in flour, then in beaten egg and then in breadcrumbs.
- Heat enough oil in a pan and fry the breaded hunting sausage slices on both sides until golden brown. 2 to 3 minutes per side on medium to medium-high heat is usually enough.
- Place the schnitzels briefly on kitchen paper.
- Serve the Spirelli with tomato sauce and serve the Jägerschnitzel fresh on the side.
