Frikandel
A skinless deep-fried processed meat sausage, popular in Belgium and the Netherlands. Often served with mayonnaise, curry ketchup, or chopped raw onions.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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The frikandel emerged in the Netherlands in the late 1950s as a skinless alternative to traditional sausages. It reflects the post-war trend towards processed foods and the demand for convenient, affordable snacks.
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The frikandel is a cornerstone of Dutch and Belgian snack culture, widely available at 'snackbars' (fast food outlets) and frequently enjoyed as a quick and affordable meal.
Snack Culture Staple
Frikandel is a quintessential snack bar item, competing with other popular deep-fried treats like 'kroketten' and 'bitterballen'. It's a go-to choice for a quick and satisfying bite.
Popular Condiments
The 'frikandel speciaal' variant, served with mayonnaise, curry ketchup, and chopped onions, showcases the typical Dutch preference for sweet, savory, and tangy flavor combinations.
Regional Variations
While the basic recipe remains consistent, regional variations exist in spice blends and serving styles. Some snack bars may offer unique toppings or sauces.
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The frikandel offers a savory, slightly spiced, meaty flavor profile, enhanced by its deep-fried preparation. The texture is finely ground and somewhat spongy.
The exact recipe for frikandel varies between manufacturers but typically includes a blend of mechanically separated meat (chicken, pork, and beef), breadcrumbs, spices (such as nutmeg, mace, white pepper, and coriander), and onion. The grinding and emulsification process creates a homogeneous mixture that is then shaped into a cylindrical form and deep-fried. The deep-frying process imparts a crispy outer layer and ensures a cooked-through interior. Common condiments include mayonnaise, curry ketchup (a sweet and spiced ketchup unique to the region), and chopped raw onions, which provide contrasting textures and flavors.
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Proper Frying Temperature
Ensure the oil is at the correct temperature (around 175-180°C or 350-360°F) for even cooking and a crispy exterior without a greasy interior.
Condiment Balance
Experiment with the ratio of mayonnaise, curry ketchup, and onions to find your preferred balance of flavors. Don't be afraid to try other sauces, such as sate sauce, for a different twist.
Fresh Ingredients
Use fresh onions for a more vibrant and pungent flavor that complements the richness of the frikandel and sauces.
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