 | This articleneeds additional citations forverification. Please helpimprove this article byadding citations to reliable sources. Unsourced material may be challenged and removed. Find sources: "Jagdwurst" – news ·newspapers ·books ·scholar ·JSTOR(January 2021) (Learn how and when to remove this message) |
.jpg)
Jagdwurst (literallyhunting sausage) is a German cookedsausage 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 asgreen peppercorns,mace,ginger andcoriander.North German styles ofJagdwurst often contain mustard seeds, and in thesouth, pistachio pieces are a common ingredient.
Jagdwurst can be eaten cold, for example in sandwiches, or hot, sometimes cut into soup and other hot dishes.
Ineastern Germany, fried, slicedJagdwurst, often coated in breadcrumbs, is termedJägerschnitzel.[1][2] The dish is essentially a lower-budget schnitzel conceived in harder times and popular in theGerman Democratic Republic, using sausage instead of lean meat due to its lower price and higher availability. The more traditional, common preparation of jägerschnitzel comprises anescalope of lean pork or veal served with a mushroom sauce, also known asSchnitzel nach Jäger Art ('huntsman-style schnitzel').
