Frikandel
A Dutch minced meat sausage seasoned with nutmeg and paprika, shaped by hand and fried for 15 minutes until browned all over.
Photograph credit: Frikandel speciaal (11734450976) (image of frikandel sandwich on Wikidata Q124351850) by www.snack-nieuws.nl · CC BY 2.0 · Wikimedia Commons
Making Frikandel Ahead
Keeps for 3 days in the fridge. Freeze cooked for 2 months and reheat until hot all through.
Frikandel: The Method
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Mix the pork, beef, breadcrumbs, egg, salt, paprika, nutmeg, onion powder and pepper in a bowl for 1 minute until tacky.
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With damp hands, shape into 8 fingers about 12 cm long.
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Heat the oil in a large frying pan over a medium heat. Fry the frikandel for 12 minutes, turning, until browned all over and 74°C / 165°F inside.
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Serve with the mayonnaise, curry ketchup and chopped onion.
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Tips for Success
- Mix well so the sausages bind.
- Use damp hands for shaping.
- Check the inside with a thermometer; they should read 74°C / 165°F.
Behind the Recipe
Salt it, spice it, shape it. A frikandel is the Dutch snack-bar sausage with no casing: minced meat seasoned with nutmeg, paprika and onion, shaped into a long finger and fried. It is soft inside, deeply savoury and best eaten hot.
Use a mix of pork and beef, with a little chicken if wanted, and mix the seasonings through the meat with a wet hand until the mixture turns tacky. Mix for a full minute. This breaks down the proteins so the sausages bind and hold their shape in the oil, rather than crumbling at the edges.
Shape the mixture into eight fingers about the length of a hand, using damp hands so the meat does not stick. Fry in a shallow layer of oil, turning, until deep brown and cooked through; a thermometer should read 74°C / 165°F in the middle. Serve in the Dutch style, "speciaal", with mayonnaise, curry ketchup and chopped raw onion. Mayonnaise and onion finish it.
What to Put Next to It
Chips · Curry ketchup · Mayonnaise · Soft bread rolls
Sides from the same cuisine on this site: Hutspot.
The Numbers per Serving
No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (how much frying oil the food takes up cannot be known from the recipe). Why some recipes have none.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published .
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