|A frikandel (plural frikandellen) is a Dutch snack, a sort of minced-meat hot dog,developed in 1959.It is a long, skinless, dark-coloured sausage that is eaten hot. Unlike other sausages, a frikandel is deep-fried. Sometimes it is served on a bun and is then called a broodje frikandel. In Belgium it is mostly called a “curryworst”. Due to the absence of skin, one could argue that it technically isn’t a sausage.In the Netherlands, Belgium and Curacao, the frikandel mainly consists of a mixture of pork, beef, chicken, and by some manufacturers, horse meat.It is usually served with curry ketchup sauce and/or mayonnaise, though some people eat it with tomato ketchup. A frikandel with mayonnaise, curry ketchup sauce and chopped onion comprises a frikandel speciaal. The frikandel speciaal usually has a deep cut in the middle to provide room for the chopped onions and the sauces. For best results, the cut is made before frying the frikandel.
In many other countries, including South Africa, Denmark and Germany, frikadel or frikadelle (not to be confused with frikandel) is the local name of minced-meat meatballs or patties like those used in hamburgers.
It took me a while to get this the way I wanted it. From what I have been told it taste just like at home
I used to roll them which was a major pain, they used to fall apart when I was boiling them.
I have tried many ways to get the shape of the frikandel right. I finally got something that actually works. It’s another kitchen gadget called Millecroquettes, it was designed to make kroketten, I use it for the frikandel and the kroket.
Ingredients2 lb ground pork
2 minced garlic clove
5 boiled potatoes (mashed)
2 tsp pepper
3 tsp. salt
2 tsp. nutmeg
1 bouillon cubeFor the Curry Ketchup:
1/4 cup minced onion
|Peel the potatoes and boil the potatoes for about 15 min or untill done. Push the potatoes through the ricer if you don’t have a ricer just mash them.|
|Add the ground pork, finely minced onion and garlic to the potatoes. Then add 1 egg and the seasonings. Mix well.|
|Add water to a large pot and 1 bouillon cube, and heat to 80C/176F . Put the meat mixture in the Millecroquettes machine and push them out. When the water is coming to the right temperature add the frikandellen and boil them for 10 minutes. Put the frikandellen in the fridge, so they can cool down. At this point you can either freeze them for later use, or deep fry them now. To freeze them put the frikandellen on parchment paper and stick them in the freezer for about 1 hour, this is called a flash freeze. Then put the frikandellen in a ziploc bag and use them another time.|
|Deep fry them at a temp of 375F untill brown. Remember you just need to brown them because they are already cooked, so it shouldn’t take you but a few minutes. If you take them out of the freezer, defrost them first and then fry.|
Frikandel special is after you fry them cut the roll in the middle (like a hotdog) add raw cut up onion, mayonnaise and curry ketchup or regular ketchup.
If you can’t buy the curry ketchup you just have to make it yourself the following way: Cook 1/4 cup of minced onion in a saucepan with 1 tbsp butter until soft. Add 1 tsp curry powder, 1 tsp paprika, and a pinch of cayenne. Cook until toasted about 1 minute. Add 1 cup of ketchup and 1/2 cup of water. Simmer until thick that should take about 25 minutes.
I haven’t been able to duplicate Dutch french fries mayonaise. If anyone out there made the perfect replica please share.
For those of you who would like to order this gadget, you can find it here:
For those who would like to buy this gadget, you can buy it here: Millecrquette