What is the recipe for Dutch Frikadillan?

Question

If there's no recipe, can anyone get me genuine Dutch Frikadillan, preferably frozen in boxes of 24.

I'll pay for courier to England, naturally.

Answer 1

"There are no recipes in modern Dutch cookbooks for this frikadel. You couldn't make it at home, even if you wanted to, because there are no butchers that sell udder and pigsnout." http://www.coquinaria.nl/english/recipes/5histrecept.htm


Wikepedia says; It is a long, skinless, dark-coloured sausage that is eaten warm. Unlike other sausages, a frikandel is deep-fried. Sometimes it is served on a piece of bread, and is called a broodje frikandel. In some areas in Belgium, such as Antwerp and Flemish Brabant provinces it is often referred to as a curryworst (curry sausage).

In the Netherlands, the frikandel mainly consists of a mixture of pork, beef, chicken and horse meat. Germans prefer the Dutch snack to be 100% chicken. Because of its vague recipe, there was a common belief among Dutch people that most of the frikandel was derived from any leftover meat, like brains or testicles. Kids (and to some degree, adults as well) occasionally tell each other horror stories about this.

It is usually served with tomato ketchup or curry ketchup, mayonnaise, and chopped onion. A frikandel with mayonnaise, tomato ketchup or curry ketchup and diced onion makes a frikandel speciaal. The frikandel speciaal usually has a deep cut in the middle to provide room for the chopped onions and the sauces.

Frikandellen can also be found in a partypack together with kroketten and other Dutch snacks such as bitterballen. Frikandellen are also often available in holiday resorts popular with the Dutch, such as Lloret de Mar.

The Dutch record (and very likely also the world record) for eating frikandellen (with a weight of 80g each) is 47 in one hour, set on 11 December 2005, by Sjonnie Noordeinde from Delft. The previous record holder, with 25 frikandellen, was Jozias v/d Velde from Noordwijk.

In many other countries, including South Africa, Germany and Belgium, frikadel or frikadelle (not to be confused with frikandel) is the local name of minced-meat meatballs or patties like those used in hamburgers.

Answer 2

Dutch Frikadellen Recipe

Answer 3

Here's a nice recipe for a frikandel!

Ingredients:
• 1 pound of minced beef
• ½ onion
• 3 cloves of garlic
• 1 egg
• 1 big boiled potato
• about ½ tsp salt
• about ½ tsp nutmeg
• ground pepper
• oil or margarine

Preperation:
- Slice onion and garlic as finely as possible.
- Mash the boiled potato
- Mix all ingredients well
- Make hotdog-like sausages

Put the frikandel's on a plate, cover them with foil and let them stiffen in the fridge for at least an hour. This keeps them from breaking while frying. Put the fat in the pan, heat it and fry them until brown all around. Turn them carefully using two spoons. Take them out of the pan and dry them on a sheet of kitchen paper.

Serve them with some ketchup!

Answer 4

Horse meat and anything else you would like to throw in, lived in Germany 7 years, horrified to find out that's what I'd been eating for all that time, don't know if the dutch do it the same way.

Answer 5

I love those. If there was a franchise in America it would do great in Chicago. We love good foreign food. How can you beat deep fried meat with a side of fork fries. Make mine with pinda Kass.

Answer 6

Well, there several variations:
It's just minced meat(beef, veal, pork) that you make balls off
deep fry or bake in the pan.
In Belgium it calls Boulet.
In Holland Frikadel.

Answer 7

You mean 'frikandellen'. Try googling that.