Sausage Frikandel: A Dutch Delight!
Embark on a savory journey to the with Frikandel — a wildly popular, skinless sausage that’s equal parts nostalgic and delicious. Packed with bold flavor and an irresistibly tender texture, this Dutch delight makes a superb snack or casual meal. Pair it with creamy mayonnaise and tangy curry ketchup to savor the full street food experience. Hungry yet?
Ingredients:
- 500g ground beef
- 200g ground pork
- 1 small onion, finely diced
- 1 tsp garlic powder
- 1 tsp sweet paprika
- ½ tsp white pepper
- ½ tsp nutmeg
- Salt, to taste
- 100ml ice-cold water
- Oil, for deep frying
Instructions:
- In a large mixing bowl, combine the beef, , onions, and all spices.
- Slowly incorporate the cold water, stirring until the mixture becomes sticky and cohesive.
- Shape into slim, cylindrical sausages—around 15 cm long. Let them chill in the fridge for 30 minutes to firm up.
- Heat oil in a deep fryer or heavy pan to 180°C (350°F).
- Fry the frikandellen for 5–7 minutes until they’re evenly browned and cooked through.
- Let drain on paper towels before serving hot with curry ketchup and mayo.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Calories: ~250 per sausage
Servings: 4–5
Why You’ll Love Sausage Frikandel
- A divine medley of spices elevates this sausage beyond ordinary fare.
- It’s quick to prepare and satisfies every level of hunger.
- Ideal for snacking, dining, or indulging at gatherings.
- Pairs beautifully with endless sauces and toppings.
- The crispy exterior and juicy interior deliver maximum bite satisfaction.
Tempting Frikandel Variations
- Cheese-Stuffed Frikandel – Insert gooey cheese into the core before frying for a molten surprise.
- Spicy Frikandel – Introduce chili flakes or hot sauce for a fiery twist.
- Smoked Frikandel – Grill over charcoal for deep, smoky undertones.
- Plant-Based Frikandel – Use vegan mince for a cruelty-free alternative.
- Mini Frikandel Bites – Form into small portions for party-friendly finger food.
Tips for the Perfect Frikandel
- Choose fresh, quality meat for a superior flavor profile.
- Maintain oil temperature to ensure a crispy, non-greasy result.
- Chill the shaped sausages before frying—they’ll hold together better.
- Don’t fear experimentation—adjust seasonings to suit your palate.
- Serve immediately while hot and crisp for optimal enjoyment.
What to Serve with Frikandel
- Classic French fries or thick-cut chips
- Crunchy coleslaw or fresh garden salad
- Dipping sauces like mustard, curry ketchup, or garlic mayo
- Pickled veggies for a punch of acidity
- Cold beer or soda for the ultimate pairing
Storage & Reheating
Allow leftover frikandel to cool completely before storing in an airtight container. Refrigerate for up to 3 days. Reheat gently in a skillet or oven for best texture.
Frequently Asked Questions
Q: Can I bake them instead of frying?
A: Absolutely. Bake at 375°F (190°C) for 20–25 minutes until crisped.
Q: Is freezing the mixture possible?
A: Yes. Shape and freeze in portions. Thaw thoroughly before cooking.
Q: How do I make it gluten-free?
A: Use certified gluten-free flour or binders in place of breadcrumbs.
Q: Where does Frikandel come from?
A: This snack emerged in post-war Netherlands, gaining fame in the 1950s.
Q: Can I grill instead of fry?
A: Yes! Grilling over open flame adds a beautiful smoky finish.
Conclusion
Dutch Sausage Frikandel is more than just a snack — it’s a culinary icon. With its rich, seasoned filling and crispy golden shell, this sausage delivers bold comfort in every bite. Whether you’re craving a quick lunch or an impressive appetizer, Frikandel will keep your taste buds happily intrigued.
