DDR-style Jägerschnitzel (Jagdwurst Schnitzel)

This dish from the DDR is possibly an antecedent to Currywurst and you can see similarities in composition. Since fresh pork wasn't always available, but jagdwurst was, this became a major dish in the DDR (East Germany). The dish is nice and tasty, and it shows what you can do with a few easily available ingredients.
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Recipe:
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1kg or 2lbs jagdwurst
3 eggs
some flour
Bread crumbs
Salt and pepper
Oil for frying
(sauce)
250g (8oz) tomato ketchup
2 onions
2T butter
Tomato paste and water to taste
Start the sauce first. Dice the onions and cutput sautee them in the butter at least until translucent though I usually wait until they are browning nicely. Add ketchup and tomato paste and thin with water to desired consistency. Some people also add red bell peppers.
For the schnitzel, beat the eggs and season with salt and pepper. Set up your breading lineup of flour, then egg, then bread crumbs.

[@MartinGutsch]

Ah, sweet childhood memories!
We had this quite often in kindergarten and school for lunch. With Fusili, which we called "Spirelli" (spiral noodles).
For the frying, there was usually no clarified butter but my mom would rather use margarine that was available in half-pound cubes.
I did this once for my (west-German) wife and she hated it with disgust 🙂but well, you need to love Jagdwurst in the first place to appreciate Jaegerschnitzel.
Thanks for that, Chris!

[@WorldTravelerCooking]

Glad you like it! I sometimes actually use vegetable oil (and suspect that this may have been used sometimes too).
It's also definitely its own dish. And by the way I first had it at Adjust when we still did company brunches.

[@trleith]

Huh.
“Jagdwurst (literally hunting sausage) is a German cooked sausage made with finely ground pork sausage meat and coarse chunks of lean pork or pork belly. Some recipes also include beef. The meat is usually seasoned with salt and flavoured with spices such as green peppercorns, mace, ginger and coriander. North German styles of Jagdwurst often contain mustard seeds, and in the south, pistachio pieces are a common ingredient.” -- Wikipedia
Would it have included game meat? Our whitetail deer are very lean and what fat there is doesn't taste very good so almost everyone makes a mixture of pork and venison for what we might call Hunter's Sausage.

[@WorldTravelerCooking]

@@trleith Could be worth a try I suppose, but mostly it was a way to preserve meat scraps so I wouldn't use bulk meats for it.

[@trleith]

@@WorldTravelerCooking Well, no, the backstraps won't be in there ;-) But a deer is a small animal -- there are lots of small pieces of meat.
I'll have to try it, shoot for 50% venison, 25% lean pork, 25% total fat. I don't think I've ever had a sausage with chunks in it before. Maybe it'd be better to grind the venison through the coarsest plate and the pork through the fine plate, then combine them. Dunno.

[@vito_keys]

I mixed this one with Nasi Goreng. A nice combination

[@WorldTravelerCooking]

I can totally see that working!

[@ricardomarcel6251]

Have you done Soto Babat already??

[@WorldTravelerCooking]

Not yet! Will do!