Navigation
  • Free shipment vanaf € 35,-
  • Voor 13.00 uur besteld = morgen in huis
  • Gecertificeerd FSC 22000 en Riskplaza
  • Niet tevreden? Geld terug!
en English
Frikandel recipe
Frikandel recipe
1 Review(s)
  • Niet tevreden? Geld terug!
  • Voor 13:00 besteld, morgen bezorgd
  • Kwaliteit verzekerd door certificeringen
  • Klanten geven Natural Spices een 9.1

Frikandel recipe

Delicious recipe for Dutch Frikandel. A spicy, fried sausage. Frikandels are the number one snack in the Netherlands. A Curry Sausage (or Frikandel) is in Belgium and the Netherlands, an elongated, dark colored rod for various types of hot fried meat. Ingredients frikandel:



  1. 100 grams Beef or horsemeat (lean)

  2. 400 grams lean pork meat

  3. 500 grams jawbone fat (cheek fat)

  4. 60 grams water

  5. 30 grams Ground beef stick seasoning


Ingredients broth (for cooking/swelling the frikandel:



  1. 3 liters water

  2. 120 grams hydrolysed protein powder


Preparation:



  1. Sort the fresh meat and discard from tendons, punches or other irregularities. Vervolgens in grote stukken (ter grootte van een ei) snijden en goed koelen bij 0°C of licht invriezen. Of het vlees zoals beschreven kopen bij uw slager.

  2. De messen en platen van de gehaktmolen die gebruikt worden moeten scherp en goed geslepen zijn: gebruik de 10 mm en de 2 of 3 mm plaat.

  3. Voor het afvullen gebruiken we een vulhoorn met een doorsnede van circa 3 cm.

  4. The length is 20 cm, this leads you to a weight of approximately 100 grams. Manually forming can also be done.


Preparation:



  1. First (pre)grind the meat coarse by the 10 mm plate. If you do not have meat grinder, you can skip this step.

  2. Mix the meat, the seasoning mix and water lightly together. If you do not have a meat grinder, you can skip this step.

  3. Grind the total mass through the 2 or 3 mm grind plate. You can also let your butcher grind the meat and then add the seasoning mix and water yourself.

  4. Shortly after-mix until there is obtained a good binding. (Too short mixing gives too little binding mix, for too long may cause the ‘’frikandel’’ stiff.)

  5. The final temperature of the dough for further processing, should now be approximately 14°C.

  6. Set the "stopmachine" to the length (20 cm) and weight (100 grams) and form the frikandels on a wet plate. You can also form the ‘’frikandellen’’ by hand, by dividing the mass in portions of 100 grams and roll to ‘’frikandel’’ form with wet hands.

  7. Now, the broth has to be made by dissolving the bouillon powder in the additional water and heating to 80°C (it should not boil).

  8. Slide the ‘frikandellen’’ into the heated water, and let them cook 25 to 30 minutes. (They can not be a little bit raw on the inside)

  9. Immediately after cooling, the ‘’frikandellen’’ must be frozen.


How to serve the frikandel:



  1. Fryer: fry the frozen ‘’frikandellen’’ about 4 minutes frying in oil or fat to 180° C.

  2. Frying pan: Heat the frozen ‘’frikandellen’’ about 9 minutes at medium temparature with a piece butter or margarine. Twist them regular.

  3. Oven/Grill/BBQ: Preheat the oven to 250°C or the grill at the highest temperature. Heat the frozen ‘’frikandellen’’ on the baking sheet approximately 14 minutes in the middle of the oven or grill. Twist them regular.

Prices industry & wholesale

For industrial companies / wholesalers we have a special priced section, minimum order amount EUR 1.000.

  • Buy your raw materials direct from the producer
  • Developed and produced by Natural Spices
  • Always guaranteed to get the best quality and price
  • No shipping costs for all your orders
Contact us