Introduction
Have you ever wondered why the Dutch are obsessed with a deep-fried, skinless sausage that looks deceptively simple but is bursting with flavor? Meet the Frikandel—a beloved street food and snack bar staple in the Netherlands that has quietly taken Europe by storm.
Contrary to popular belief, the Frikandel isn’t just “another sausage.” It’s a uniquely spiced, meat-blended snack that offers a soft interior and a crispy exterior when deep-fried. While some associate it with fast food, others argue it’s a cultural symbol in its own right—one you absolutely must try.
In this post, we’ll explore how to make an authentic Frikandel at home, its origins, how it fits into Dutch culinary culture, and why it deserves a place in your snack rotation. Whether you're a curious foodie or a culinary explorer, this Frikandel recipe will introduce you to a snack that’s more than just meat in a tube.
Ingredients List
Creating the perfect Frikandel from scratch requires a balance of finely ground meats, bold seasonings, and a touch of kitchen science. Here's what you’ll need:
Main Ingredients:
- 200g ground chicken – light, tender, and ideal for achieving a soft texture.
- 150g ground pork – adds fat and flavor.
- 50g ground veal (optional) – traditional in some versions; use more pork if unavailable.
- 1 tsp onion powder
- ½ tsp garlic powder
- ½ tsp ground white pepper
- ½ tsp nutmeg – for that signature Dutch warmth.
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp cornstarch – helps bind and create a firm yet tender bite.
- 1 egg white
- 100ml cold water or ice water
Optional for Variation:
- Swap veal with beef if preferred.
- Use smoked paprika for a smoky twist.
- Replace cornstarch with potato starch for a gluten-free version.
Tip: The flavor of Frikandel is subtle but distinct. Balancing seasoning is key—too much spice and it becomes a sausage; too little and it’s bland.
Timing
| Task | Duration |
|---|---|
| Prep Time | 20 mins |
| Chill Time | 30 mins |
| Cooking Time | 10 mins |
| Total Time | 1 hr |
This recipe is relatively quick compared to traditional sausage-making, which often requires casing and curing.
Step-by-Step Instructions
Step 1: Blend the Meats
Using a food processor or meat grinder, blend the chicken, pork, and veal until the texture is ultra-smooth. This fine texture is what sets Frikandel apart from other sausages.
Pro Tip: Keep your ingredients cold during blending to ensure the meat emulsifies properly.
Step 2: Add Seasonings and Binders
Mix in the onion powder, garlic powder, nutmeg, white pepper, salt, sugar, cornstarch, and egg white. Add the cold water slowly while mixing.
The result should be a smooth, sticky, almost paste-like mixture.
Tip: The mixture should be sticky enough to hold its shape but not too wet.
Step 3: Shape the Frikandel
Wet your hands with cold water and shape the mixture into cylinder-shaped logs, roughly 20 cm (8 inches) long and 2.5 cm (1 inch) thick.
Hack: Use plastic wrap to roll and tighten the log, similar to how sushi rolls are shaped.
Step 4: Chill
Place the shaped Frikandel in the fridge for 30 minutes to firm up.
Why Chill? This step helps the proteins set and prevents the sausage from falling apart during cooking.
Step 5: Poach the Frikandel
Bring a pot of water to a gentle simmer (not boiling). Carefully place the Frikandellen in the water and poach for 8–10 minutes.
Note: Poaching cooks the inside without browning. This step mimics the factory preparation method used in Dutch snack bars.
Step 6: Deep Fry
Once cooled, deep-fry the Frikandel at 180°C (355°F) for 2–3 minutes until golden brown and slightly crispy.
Alternatively, you can air-fry at 200°C (390°F) for 7–8 minutes, turning halfway.
Flavor Tip: Frying adds flavor and texture. For maximum crispiness, fry straight from the fridge.
Nutritional Information
Here’s a basic breakdown for 1 Frikandel (approximately 120g):
| Nutrient | Amount |
|---|---|
| Calories | ~220 kcal |
| Protein | 17g |
| Total Fat | 14g |
| Saturated Fat | 5g |
| Carbohydrates | 6g |
| Sugars | 1g |
| Fiber | 0g |
| Sodium | 550mg |
Disclaimer: Nutrition may vary based on portion size and ingredients used.
Healthier Alternatives
Looking to make your Frikandel a little lighter? Here are some alternatives:
- Use turkey instead of pork – lowers saturated fat.
- Replace cornstarch with oat flour – for fiber-rich binding.
- Bake or air-fry instead of deep-frying.
- Go gluten-free with certified GF starches.
Vegan Option: Try using seitan and mushrooms with miso and spices to mimic the savory, umami profile of a Frikandel.
These swaps can slightly change the texture but still keep the Dutch snack vibe alive!
Serving Suggestions
Frikandel is traditionally served sliced lengthwise and filled with toppings, a style known as Frikandel speciaal. Try these delicious combos:
- Frikandel Speciaal: Top with mayonnaise, curry ketchup, and chopped onions.
- With fries: Classic Dutch combo—patat met frikandel!
- Frikandel broodje: Wrap in puff pastry and bake.
- Mini Frikandellen: Cut into slices, skewer with toothpicks for party snacks.
Seasonal Pairing: Serve with a crisp Belgian-style ale in summer or with mustard dip and mulled wine during colder months.
Common Mistakes to Avoid
Avoid these pitfalls when making homemade Frikandel:
- Over-mixing the meat can cause it to become rubbery.
- Skipping the poaching step leads to uneven cooking.
- Not chilling the mixture may result in a mushy texture.
- Under-seasoning makes the final product bland.
Expert Tip: Use a test patty to check seasoning before shaping all the mixture.
Storing Tips
Homemade Frikandel can be a fantastic meal-prep item. Here’s how to store:
- Fridge: Store poached (but not fried) Frikandellen for up to 3 days in an airtight container.
- Freezer: Freeze poached Frikandellen for up to 3 months. Thaw in the fridge overnight before frying.
- Reheating: Reheat in the oven or air fryer for a crispy finish.
Don’t microwave unless necessary—it ruins the crisp!
Conclusion
The Frikandel may look simple, but it’s a flavor-packed piece of Dutch culinary history. By mastering this recipe, you can bring the taste of the Netherlands into your kitchen—whether you're craving comfort food or just looking for something new.
👉 Ready to give it a try? Drop a comment below with your favorite toppings or ask questions. Don't forget to subscribe to our newsletter for more global snack recipes!
FAQs
Is Frikandel the same as a sausage?
Not exactly. While it's similar to a sausage, a Frikandel is skinless, smoother in texture, and more finely processed. It’s often poached then fried for the final texture.
Can I make Frikandel without pork?
Yes! Use chicken and beef or even plant-based meat alternatives for a pork-free or vegetarian version.
Is Frikandel gluten-free?
The meat itself can be made gluten-free by using gluten-free starch and seasonings. Be cautious with commercial sauces and binders.
Where did Frikandel originate?
It originated in Belgium and the Netherlands, gaining massive popularity in Dutch snack bars since the 1950s.
Can I use a blender if I don’t have a meat grinder?
Yes, but use a high-powered blender in pulses, and chill the meat beforehand to avoid overheating the mixture.