Spirelli Pasta with Jagdwurst - a former GDR Classic

A YT guy from Gera made this (dr.emkus) to remind himself of school lunches and the smell of linoeum school floors during his youth in the German Democratic Republic.

This special kind of sausage - Jagdwurst = Huntersausage - is some kind of Bologna with tiny chunks of sausage in the fine mass. The people in Eastern Germany used this kind of sausage for Jägerschnitzel too. Just breaded and baked like a schnitzel.

But in this recipe the sausage is the meat part of the sauce. And very important to eat the sauce with Spirelli pasta, no Rigantoni or Fussili only Spirelli.

Recipe for 2:

180 g Spirelli egg pasta

230 g Jagdwurst 

1 onion

2 tbsp butter

2 tbsp tomato paste

2 tbsp flour

200 ml veg stock

50 ml ketchup

1 tsp sugar

Salt, pepper, paprika, thyme

Cook the pasta. Cut the sausage in small cubes and chop the onion.

In a pan melt the butter (magerine if you have) and add the onion. Sauté for 3 min and add the sausage cubes. Let them get some color. Season with pepper and salt. 

In with the tomato paste. Give that a moment to roast, then add the flour. Stir well. Pour in the veg stock and the ketchup. Add sugar and paprika and thyme. Let it cook until the sauce thickens. It it gets too thick add pasta water. 

Drain the Spirelli and add them to the sauce.