GDR hunter's schnitzel with fire brigade sauce

Ingredients for 2 servings:

• 600 g hunting sausage, in one piece, preferably fresh from the butcher
• 3 large eggs
• 300 g breadcrumbs, more or less
• salt and pepper
• 1 tsp, heaped paprika powder, sweet
• some flour
• Butter and/or oil for frying
• 1 bottle of ketchup, 500 ml, e.g. from Born
• 750 ml water
• 2 medium-sized onions, diced
• 100 g butter, soft
• Flour, approx. 2 tbsp
• 2 tsp sugar
• 1 tbsp tomato paste
• Salt

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

simple, kids love it

First, prepare the sauce, as the Jägerschnitzel needs to be cooked quickly and is crispiest immediately after frying. Sauté the diced onions in the butter in a saucepan over medium heat until translucent. Then increase the heat slightly and add flour for the roux, stirring vigorously to avoid lumps. Add ketchup, tomato paste, and water and bring to a boil briefly. The sauce should now have a good consistency and the surface should appear translucent. Season everything with sugar and salt. (Some people like a dash of vinegar in the sauce, but I prefer to leave it out; it’s sweeter.) Cut the Jagdwurst into cubes approximately 2 x 2 cm in size. Whisk the eggs with salt, pepper, and paprika, and set aside a bowl of breadcrumbs. First, toss the sausage cubes with a little flour in a covered bowl to coat them; this helps them stick better. Then, one at a time, take a handful of sausage cubes, dip them in the egg, and then coat them in the breadcrumbs (they tend to lump quickly, so it’s best to add more as you go). Then add the cubes directly to the hot butter in the pan. (I like to mix butter with oil for frying. You need plenty, as the breading absorbs a lot.) When the cubes are golden brown, they’re done. I traditionally serve them with spiral pasta. For hunter’s schnitzels, the sausage is traditionally sliced; I like them in cubes about 2 x 2 cm. For those who prefer to eat with a spoon.