Frikandel
A Frikandel – Holland’s number one fast food snack. A deep-fried sausage with nice deep salty flavors and tones of all spice nutmeg and white pepper. Often served as special with chopped up onions, ketchup, and mayonnaise. If you ever been to the Netherlands and miss this number 1 hit, here you have the recipe to make it yourself at home from scratch.
Makes: 6
Preparation time: 70 minutes
Ingredients:
• 200 gr / 0.4 pounds of chicken filet
• 100gr /0.2 pounds of very high in fat pork meat
• 50 gr / 0.1 pounds piece of smoked bacon
• 2 teaspoons of onion powder
• 2 teaspoons ground nutmeg
• 2 teaspoons allspice
• 1 ½ teaspoons white pepper
• 2 teaspoons salt
• 1 liter of Water
• 2 beef stock cubes
• oil for deep frying
• A handful of ice cubes
• A piping bag to shape the sausage
• optionally for the special version, one onion finely diced, some ketchup and mayonnaise
Steps
1. Use a kitchen machine or meat grinder to mince all the pieces of meat very finely to create a paste.
2. Mix the meat paste with all the spices in a kitchen machine and when mixed add the handful of ice cubes. Mix further until the ice is dissolved
3. Transfer the seasoned meat paste to a pipping bag, a pipping bag is the best way to make the perfect sausage shapes. In case you do not have a piping bag use your hands to roll the thin sausage shape.
4. A Frikandel has a length of about 18 cm / 7 inch and a diameter of 3 cm / 1.2 inch
5. Cover each single Frikandel in cling foil and roll it up on your kitchen counter using both flat hands, this to make perfectly shaped Frikandels.
6. Transfer the Frikandels to the fridge so they can firm up
7. In the meantime cook the water with the 2 stock cubes.
8. When the water is boiling, change the heat to low/medium, the water should no longer cook, and the temperature should remain around 75°C / 165°F
9. Now take back the Frikandels from the fridge and remove the cling foil and transfer them to the water in order to poach them for about 10 minutes. When done they will rise to the surface
10. Remove from the water and set aside.
11. The Frikandels can now be deep fried in 180°C / 350° F for about 2 / 3 minutes. Frikandels can also be grilled on a BBQ or in a pan with a little oil. But the best and classic is the deep-fried version. Time to serve, plain or with some ketchup.
12. Optional you can also make the Special version. Cut the Frikandel lengthways for 2/3 deep (don’t cut trough) and use your fingers to spread the sausage. Now in the cut middle of the Frikandel add one layer of mayonnaise followed by one layer of tomato ketchup and finish it off with finely diced onions. Enjoy!