Introduction
Frikandel is a famous street food in Belgium and the Netherlands, known for its unique sausage shape without a casing. Made from a blend of ground meats, including chicken, pork, and beef, it’s seasoned with spices and fried to a golden brown. Frikandel is typically enjoyed with a variety of sauces like curry ketchup, mayonnaise, or mustard, and often served alongside fries. It’s a staple of snack bars and a beloved fast-food treat in both countries.
Ingredients
- 300 g ground chicken
- 200 g ground pork
- 200 g ground beef
- 1 small onion, finely minced
- 1 teaspoon ground white pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground mace (optional, for traditional flavor)
- 2 teaspoons salt
- 1/2 teaspoon baking powder
- 1/4 cup breadcrumbs
- 1 egg
- Vegetable oil (for frying)
- Curry ketchup, mayonnaise, or mustard (for serving)
Instructions
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Prepare the meat mixture for the sausages:
- In a large mixing bowl, combine the ground chicken, pork, and beef. Add the finely minced onion, white pepper, garlic powder, nutmeg, mace, salt, baking powder, breadcrumbs, and the egg. Mix everything thoroughly until the ingredients are well combined and form a smooth, sticky mixture.
- Chef’s tip: Kneading the meat mixture helps it bind better, creating a firmer texture for the frikandel. For best results, chill the mixture for 30 minutes before shaping.
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Shape the frikandel sausages with precision:
- Divide the meat mixture into 8 equal portions. Shape each portion into long, thin sausages about 15-20 cm in length and about 2 cm in diameter. Smooth the surface of the sausages using wet hands to achieve a uniform shape.
- Chef’s tip: Wet your hands before shaping to prevent the meat from sticking and to create smooth, even sausages.
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Poach the sausages for even cooking:
- Bring a large pot of water to a simmer (not boiling). Gently place the frikandel sausages into the water and poach them for about 10-12 minutes until they are firm and cooked through. Remove them from the water and let them cool on a wire rack.
- Chef’s tip: Poaching ensures the frikandel sausages hold their shape and remain juicy when fried later.
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Fry the frikandel to golden perfection:
- Heat vegetable oil in a deep fryer or large frying pan to 180°C (350°F). Fry the poached frikandel sausages for 3-4 minutes until golden brown and crispy on the outside. Remove and drain on paper towels.
- Chef’s tip: Fry in small batches to maintain the oil temperature and ensure even browning.
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Serve with traditional accompaniments:
- Serve the fried frikandel with curry ketchup, mayonnaise, mustard, or a combination of sauces. It’s often served with fries for a complete snack bar experience.
- Chef’s tip: For the full Dutch experience, try Frikandel Speciaal: slice the frikandel lengthwise, add curry ketchup, and top with mayonnaise and finely chopped onions.
Health Notes
- Moderate in fat: Frikandel is fried, making it a higher-fat snack. Enjoy in moderation as part of a balanced diet.
- Protein-rich: This dish is high in protein due to the combination of meats, making it a filling snack.
- Customization: For a healthier version, bake or air-fry the frikandel instead of deep-frying.
Serving Suggestions
- Accompaniments: Serve with fries, and dipping sauces like curry ketchup or garlic mayo. A fresh salad on the side can help balance the richness of the fried sausage.
- Occasions: Frikandel is a perfect snack for casual gatherings, game days, or as a quick meal at home.
- Beverage pairing: Pair with a cold Dutch or Belgian beer to complement the richness of the frikandel.
Tips
- Poaching before frying: Poaching the frikandel ensures the sausages maintain their shape and prevents them from falling apart when fried.
- Oil temperature control: Use a kitchen thermometer to maintain the oil temperature at 180°C for even frying and a crispy exterior.
- Storage: Poached frikandel can be frozen for later use. Simply defrost and fry them when ready to serve.
