Learn to make the most favorite snack in The Netherlands: Frikandel Speciaal. We’ll make it from scratch using only the highest quality ingredients, without the need for any specialized equipment. This caseless sausage is first boiled, and then deep-fried. It’s served with mayo, spicy ketchup, and fresh onions. An absolute Dutch delicacy!
Talk to an ex-pat, and you’ll learn that whenever they’re traveling back home, they always have a list of things they must eat while there. I’m no different. And this recipe is high on my list! Even after living in the United States for more than half my life, a Frikandel Speciaal is still food I crave. You cannot find anything like it in the US, so after many trials, I created this recipe! It lets me have my favorite snack, even when I’m thousands of miles away from my home country!
Whenever I visit The Netherlands, though, I make sure to eat (at least) one of these, typically on one of the first days I’m there!! Combined with the delicious Dutch Fries with peanut sauce and mayo.
Ingredients
Frikandel Spice Mixture
- 5 g Onion powder
- 5 g Allspice powder
- 2.5 g white pepper
- 2.5 g Nutmeg Freshly grated
- 3 g Garlic powder
- 2 g Umami powder
- 4 g Kosher salt
Frikandel Meat
- 275 g Ground Chicken
- 325 g Ground Beef
- 2 g Instant Coffee
- 2 dash Liquid Smoke
- 4 Ice cubes
Other Ingredients
- 1 l Beef stock
- 4 Qt Oil For frying
- Fritesaus
- Curry Gewürtz Ketchup
- Onion Chopped
EQUIPMENT
NUTRITION
Disclaimer
Nutrition Facts provided are a calculated estimate and will vary based on cooking methods and brands of ingredients used.
Instructions
Make the spice mixture
- Grate the nutmeg with a Microplane
- Add all the ingredients for the frikandel spice mixture in a bowl, and mix very thoroughly.
Making the frikandel
- Add the ground beef, ground chicken, frikandel spice mixture, and liquid smoke in a bowl, and mix it together very thoroughly.
- Put half of the meat mixture in your food processor, and run it, until the meat starts moving like a ball.
- Add one ice cube, and keep running it, until the ice cub is no longer visible.
- Add a second ice cube, and keep running it, until it's completely mixed through.
- Remove the meat from the food processor, and repeat the steps for the remaining meat mixture.
- Put the meat mixture in a piping bag, and cut the end, so there's a 2½ cm (1 inch) opening.
- Note You may have to repeat this step a few times until you've used up all your meat. Put some plastic wrap on your work surface; we’ll use this to roll our frikandellen in.Pipe a long, single log on the plastic wrap. Try to make it as straight and even as possible. Try to make it at least 18cm (7") long, and preferably a multiple of 18cm/7".Wrap the log tightly in the wrap, and twist and knot the ends tightly.
- Put the wrapped meat logs in the freezer (make sure they lay flat) for 20-30 minutes.
Boiling the frikandellen
- I use bouillon cubes for this: bring 1L (1Qt) of water to a boil, dissolve 2-3 beef bouillon cubes, and the instant coffee in it.If you have ready-made beef stock, bring that to a boil, then add the instant coffee.Lower the heat, until it's at a simmer.
- Unwrap the meat logs, and cut them to size (18cm / 7").
- Add the meat to the boiling beef stock, and cook until the internal temperature reads 74ºC (165F), about 10 minutes.
- Put the boiled meat logs in the fridge to cool off.
Frying the frikandellen
- Heat up your oil until it's 180ºC (350F)
- Before frying your frikandellen, cut a slit, lengthwise in the frikandel, about halfway through. When you fry it, it will open up.
- Add the frikandellen to the oil, and fry them until they're a nice golden brown. (2 - 3 minutes, when they're not frozen)
- Let the fried frikandellen drain on a paper towel-lined baking sheet for a few minutes.
Serving
- Put a line of fritesaus in the "opening" of the frikandel. Add Curry Gewürtz Ketchup on top of that, and then sprinkle chopped onion over it.
