Frikandel speciaal
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Snack sausage with special sauce
€ 3.331,- (unica)
Introduction to the Frikandel speciaal
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Snack sausage with special sauce
The frikandel (speciaal) is undoubtedly the most popular snack in the Netherlands and Belgium. But did you know this sausage-like snack originated due to a bureaucratic regulation? In 1954, new laws restricted meatballs from containing more than 6% starch. To get around this, butcher Gerrit de Vries reshaped his meatball into a sausage— thus, the frikandel was born.
Recipe for Frikandel speciaal (5 pieces)
Ingredients
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Spice Mix:
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1 tbsp onion powder
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1 tbsp ground white pepper
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1 tbsp nutmeg
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½ tbsp ground mace
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1 tbsp sunflower oil
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1 tsp salt
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Meat Mix:
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225 g (8 oz) ground chicken
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100 g (3.5 oz) pork shoulder, finely minced
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65 g (2.3 oz) smoked white bacon, finely minced
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75 ml (⅓ cup) ice water
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35 g (1.2 oz) breadcrumbs
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1 pinch Buisman coffee aroma (optional)
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3 liters (12 cups) beef broth with 1 tsp Buisman coffee aroma
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Instructions
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Toast the Spices
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Heat the sunflower oil in a pan and toast the spices while stirring for 30 seconds. Mix with the salt.
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Grind the Meat
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Make sure the meat is just below freezing temperature. Grind the meat together with the ice water, spice mix, and breadcrumbs until smooth.
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Shape and Poach
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Transfer the meat mixture into a piping bag with a 2 cm (¾ inch) nozzle.
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Pipe long sausages (about 18 cm / 7 inches) onto plastic wrap and roll them tightly.
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Briefly freeze the frikandellen to maintain their shape.
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Heat the beef broth to 70°C (158°F). Carefully place the frikandellen into the broth and poach them for 15 minutes. Use a kitchen thermometer to keep the temperature stable.
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Cool and Fry
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Remove the frikandellen from the broth, pat them dry, and tightly wrap them again in plastic. Let them cool in the fridge or on an ice bath.
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Deep-fry the frikandel for about 4 minutes at 180°C (356°F) until golden brown.
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Extra tips
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Serve it your way!
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Try a frikandel speciaal (with mayo, curry sauce, and chopped onions) or dip it in satesaus than it's called a Jos Brinkie.
