Breaded hunting sausage with mushroom cream

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Wash parsley, shake dry and cut into fine strips, except for a little to garnish. Peel and finely chop the onion. Clean, wash and slice the mushrooms. Heat the fat in a frying pan, fry the onion and mushrooms lightly while turning. Season with salt and pepper. Dust with 1 tbsp. flour, sauté briefly and deglaze with stock and cream. Bring to the boil and simmer for about 5 minutes. Stir in between

2. 2

   Put 100 g chips into a freezer bag and crumble them with a dough roll. Put the crumbs in a deep plate. Put 50 g flour and eggs also in a deep plate. Beat the eggs with a fork and season with a little pepper (NO SALT!). Put the remaining chips into an ovenproof dish and heat up in a preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: level 1) for 5-10 minutes

3. 3

   Turn Jagwurst slices first in flour, then in egg and finally in the crumbled chips. (You may also turn the sausage twice in egg and chips, then the breadcrumbs become thicker.) Heat 2 tablespoons of oil in a large pan and fry half of the breaded Jagwurst slices for 4-5 minutes while turning them until crispy. Put 1-2 tablespoons of oil into the pan and fry the rest of the sausage in the same way

4. 4

   Season mushroom cream with salt and pepper and stir in about half of the parsley. Arrange on plates together with the breaded Jagwurst sausage. Sprinkle with the rest of the parsley and garnish. Add warm chips

Nutrition Facts

KCAL
780 kcal

CARBS
31 g

FATS
47 g

PROTEINS
14 g