John Myers
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Pork: Spirelli with Hunter Schnitzel & Tomato Sauce
The perfect pork: spirelli with hunter schnitzel & tomato sauce recipe with a picture and simple step-by-step instructions.
- 200 g Spirelli pasta
- 500 g Jagdwurst
- 250 ml Tomato juice
- 3 tbsp Tomato paste
- 1 pack Chunky canned tomatoes
- 1,5 tsp Vegetable stock powder
- 2 middle Red onions
- 1 middle Bacon
- 1 tbsp Butter
- 2 tbsp Edible oil tasteless
- 200 g Breadcrumbs
- 0,5 tsp Sweet paprika
- 3 Pinches White milled pepper
- 1 tsp Salt
- Put the spirelli in plenty of boiling salted water and cook for about 20 minutes until al dente. Then drain, quench and set aside.
For the tomato sauce:
- Cut the bacon into cubes, peel off the onions and cut into very small cubes. Leave out the bacon and sauté the onion cubes for 2 to 3 minutes until translucent.
Tip:
- If you don’t like bacon, just leave it out. Then fry the onion cubes in 1 tablespoon butter until translucent.
- Add 2 tbsp flour to the bacon and onion mixture and stir together. So that a roux is formed, just let it brown a little.
Tip:
- If the flour is too dry, add a little more butter.
- Deglaze everything with the tomato juice and 200 ml of water, then add tomato paste, chunky tomatoes and vegetable stock and stir in well with a whisk.
- If the sauce is still too thick, add a little water and stir again. Season the sauce with salt, pepper and paprika powder.
- Cut the Jagdwurst into slices, turn first in flour, then in egg and finally in breadcrumbs.
- Heat the cooking oil in a pan and fry the slices of hunting sausage on both sides until crispy.
- 1 tablespoons of butter in a pan and add the Spirelli pasta. Whisk 2 large eggs and pour over the pasta. Now fry everything briefly while turning.
A notice:
- Of course you can also serve the noodles un-fried with the sauce and the hunter schnitzel.
- Serve the spirelli, sauce and crispy fried sausage immediately.
This is our absolute family dish and …..
- 13 ……. it cannot be put on the table often enough!
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