The Dutch equivalent of the hot dog is a frikandellen. It comes at all snack bars around the Netherlands and is shaped like a sausage. You can eat them as a frikandel speciaal or as a sandwich, known in Dutch as a broodje frikandel. Or you can typically get it in Dutch retailers deep-frozen. The first spicy meatball, which can be compared to the popular Dutch frikandel, was created in 1954 by a Dutch butcher named Gerrit de Vries. He chose to turn it into a sausage because it had a different shape (it was a ball) and was a registered product (just like sausage rolls).
A flat meatball is what the German word frikadelle signifies. Although it differs significantly from the Dutch Frikandel, this word (Frikadelle) has been used in cooking manuals from the 17th century in various forms. Five years after de Vries made the first Frikandel, snack manufacturer Jan Bekkers modified the original recipe to create the contemporary variant we are familiar with today. The ground meat-based frikandel has been a favorite snack in the Netherlands, some of Belgium, and Germany for more than 50 years and is definately one of my favorites!
The frikandel is essential to Dutch culture (in the snack bar culture at least). And since it was first built, around in 1954, a lot has changed. Previously a product that could be purchased from the butcher, it is now made by snack producers.
The quality of the meat was also impacted by this. The contemporary frikandel substitutes some minced pig (25%), chicken separated flesh (40%), and occasionally horse meat (5%), with the rest 30 to 35% made up of breadcrumbs, water, and spices.
But do you now want a frikandel of tasty meat, with the same taste as a store-bought frikandel? Then you’ve come to the right place! These frikandellen have the same taste, with the difference that you are using real good meat. And that’s really nice!
(Recipe) Homemade Dutch Frikandellen
Prep Time: 15 minutes
Cook time : 10 minutes
Fry: 3 minutes
Serves 8 Frikandellen
Prepare your own frikandellen if you like. That common food, which has a distinctive flavor, is deep-fried in the Netherlands. Why? Because this frikandel is the tastiest, most tender, and most juicy you’ve ever tasted.
- 500 gram ground beef
- 500 gram ground pork
- 250 gram ground chicken
- 3 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon allspice
- 1 teaspoon nutmeg
- 3 teaspoons onion powder
- 180ml cream
- sunflower oil (for the deep fryer)
Tip: Cut open the frikandel and put mayonnaise and curry ketchup in it and sprinkle finely chopped raw onion on top. A delicious Dutch frikandel speciaal.
Place the ground beef and ground pork and ground chicken in the bowl of the food processor fitted with the blade and grind it finer.500 gram ground beef, 500 gram ground pork, 250 gram ground chicken
Add salt, pepper, allspice, nutmeg, onion powder, and whipped cream and mix until well blended.3 teaspoons salt, 1 teaspoon ground black pepper, 1 teaspoon allspice, 1 teaspoon nutmeg, 3 teaspoons onion powder, 180 ml cream
Take some minced meat (about a ball with a diameter of 3-4 inches (8 to 10 cm) and shape it into a long sausage of 8 inches (20 cm) long and 1 inch (2 cm) thick.
Roll it in plastic wrap and tie both ends closed.
Bring a large pan of water to a boil and turn off the heat. Place the frikandel rolls in the pan and cook for 10 minutes.
Remove the frikandellen from the plastic.
Heat the deep fryer to 350 °F (180 °C) and fry the frikandellen for 3 minutes until they are golden brown.Sunflower oil