Tue, 29 May 2012
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The Frikandel is a favourite Dutch snack and a contagious obsession. But how healthy is the famous sausage?The Dutch have a weird fascination with the Frikandel (Ed. note: spelt Frikadel until 2005 - thanks Wesley.nl and Mdina for your reactions to this article. We have changed since the spelling to Frikandel ).
And alas, it seems to be contagious.
There are several websites and appreciation societies set up to honour the humble Frikandel, plenty of Frikandel eating contests and literally hundreds of snack bars that serve the Frikadel, natural or special.
But having never heard of the Frikandel before arriving in the Netherlands, I decided to give one a try — just for the sake of local knowledge of course!
Big mistake, because I have since developed a certain unhealthy appetite for them.
And though not strictly an obsession, I am pleased to have recognised and isolated a problem. I am now doing something about it.
I branched out and bought a berehap instead and the meatball and peanut sauce was quite delicious, but upon completion of my meal, the desire for a Frikandel remained. No, I was not yet cured.
Well, the next visit to a snack bar arose and I was back to the Frikandel. Yes, strike one!
It was time to get serious...
So I bought a kebab the next time and that was pretty good. The kroket two weeks later was even better, but that slightly suspicious, pureed style of meat just didn't seem like a good idea. I have since boycotted them.
Swiftly running out of answers, it was strike two and back to the Frikadel.
I glanced at a Kaas Souffle, but never mounted the nerve to buy one.
But abstinence did not work either.
Nor did sustenance in the form of a broodje hamburger cure me of my persistent inkling for the good old Frikandel.
Adding variety in my choice of takeout involved pizza, Chinese or fish and chips, but I soon started wondering where to go next.
Answer: yes, you guessed it, back to the Frikandel.
Strike three.
Now deciding the Dutch obsession had rubbed off on me, I did some investigating.
So too did the Dutch-language version of Men's Health magazine.
Included in a report was a health analysis of our friendly and hopefully-not-too-obscenely-unhealthy worst.
But what the Men's Health report said did not strike me too well.
The magazine quoted independent studies which suggested a Frikadel contained 45 percent kinnebak, which is classified in the Dutch-English dictionary as lower jaw, or jaw bone.
Whether it is meat from the jaw, or minced jaw bone itself, is not clear. Either way it certainly sounds delicious!
The other 28 percent came from beef — an unspecified amount of which was from a cow's udder. There was also 18 percent water, six percent breadcrumbs and three percent spice.
Not much in the way of "real" meat it seems and as Men's Health suggested, the Frikandel does not represent fine cuisine.
And in terms of fat, the Frikadel contains 19.2 percent, most of which is a form defined by the magazine as "fatal for the heart and blood vessels".
But it also said cheese often contained 22 to 32 percent fat and meats such as salami could contain anything up to 45 percent fat.
So, the Frikandel was okay on that front. Just don't eat a serving of patat with it.
But if you have a Frikandel Speciaal, the sausage is smothered in mayonnaise, onions and ketchup. You could do without the mayonnaise, but the ketchup is okay, according to Men's Health.
It contains tomato-based antioxidants that take a leading role in preventing prostate cancer and heart disease. This is good news.
But the list of Frikandel ingredients seems to vary depending on where you gather the information.
One website, which says the Frikandel was invented 50 years ago in Brabant, suggests that the worst also contains pork and chicken offal.
But in reality, it says a Frikandel is primarily made of horse flesh.
Other sources have suggested brain as a distinct ingredient.
It seems there is no true recipe.
And having studied what might be included as a Frikandel ingredient, perhaps my growing fascination with them is in sight of cure.
One would hope anyway!
Aaron Gray-Block
April 2002
It's called a frikandel, not frikadel. Frikadel is minced-meat meatballs.
--
A frikandel (plural frikandellen) is a Dutch snack, a sort of minced-meat hot dog.
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 bun, and is then called broodje frikandel.
In the Netherlands, the frikandel mainly consists of a mixture of pork, beef, chicken, and horse meat.
It is usually served with tomato ketchup, curry ketchup and/or mayonnaise. A frikandel with mayonnaise, tomato ketchup or curry ketchup and chopped 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. For best results, the cut is made before frying the frikandel.
Frikandellen can also be found in partypacks 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 and Germany, frikadel or frikadelle (not to be confused with frikandel) is the local name of minced-meat meatballs or patties like those used in hamburgers.
http://en.wikipedia.org/wiki/Frikandel
This article was written in 2002, and, as per Wikipedia, a Frikandel was spelled as Frikadel until 2005 -- hence the confusion. So both you and the author are correct it seems.
Een frikandel (tot 2005 in Nederland officieel gespeld als frikadel) is een langwerpige, donkergekleurde worst die warm gefrituurd wordt gegeten.
See Wikipedia link: http://nl.wikipedia.org/wiki/Frikandel
(In Dutch). Basically it opens with "A frikandel (until 2005 in the Netherlands officially spelled as frikadel) is an elongated, dark sausage ...
Kaas souffle is SO good...not as good as frikandel and kroketten but still really really awesome. You have to try it. It's the best when you get it from one of those places that has those weird snack wall things where you put the money in and get it out of a little door.
this is how to make FRIKA>N<DELLEN
het recept van mijn frikandellen die ik zelf maak hier in Florida USA, de smaak is heel erg dicht bij de fabrieks frikandellen die we in Nederland hebben,
Het maken is echt niet zo moeilijk hoor:-))
Recept;
500 gram runder gehakt
250 gram kippen gehakt
2 eieren
5 eetlepels ketjap manis
2 eetlepels zout
5 of 6 eetlepels paneermeel
2 grote uien
HET kruidenmengsel !!
3 theelepels zwarte peper
2 theelepels komijnpoeder
1 theelepel korianderpoeder
1/2 theelepel kruidnagelpoeder
2 theelepels geel mosterdpoeder
1/4 theelepel nootmuskaatpoeder
1/2 theelepel cayennepeper
theelepel niet een te kleine nemen !!
Voor het makel en mengen van alle ingredienten gebruik ik een keukenmachine die alles tot een "prut", "patee" ONHERKENBARE massa draait!
Doe de runder gehakt en kippen gehakt, eieren, paneermeel, uien (fijn gemaakt), ketjap, zout en HET kruidenmengsel, ALLES dus, !! in de keukenmachine en laat het op hoge snelheid tot een "onherkenbare" massa draaien (dit duurt even) .
Dan het "moeilijkste" he, lannge ronde frikandellen maken/draaien. :-))
Ik doe het zo;
ik heb PVC buisjes op lengte afgezaagt (20 cm) met een buis binnen diameter van /- 25 milimeter ( 1 inch.), de buisjes vul ik met het ONHERKENBARE massa, ( meestal neem ik het buisje in mijn hand en druk het buisje steeds naar beneden in de massa en daarmee vul ik het buisje zonder luchtbellen), als alle buisjes gevuld zijn gaan ze ongeveer 8 min. in kokend water,
na die 8 min. uit het water halen even wat aflaten koelen , dan duw je heel eenvoudig de frikandellen uit het buisje, (kaars recht !!), en klaar zijn ze!!
nu kan je ze invriezen of direkt frituren.
veel plezier :-))
hoeveel frikandellen maak je dan, mijn man kan ze wel elke dag eten als we in NL zijn!
het recept is voor ongeveer 11 frikandellen
Ik heb dit in jaren niet gegeten.
Zelf maken is zeker beter dan de fabrieks frikandellen.
Case, geweldig dat je je recept hebt gedeelt met ons! Ik woon al jaren in The States en ik mis die malle frikandellen toch wel erg hoor.
Groene peper toevoegen naar hoeveelheid. jammie lekkel!
The real frikandel is the frikandel from Beckers Deurne
it was Jo Beckers who was a butcher in Deurne noord brabant netherlands who invent the frikandel. when the frikandel became a sucses in noord braband Jo went also to other people who hi did know in his proffesion and introduce his frikandel to them. in those years people had no refrigerator so
the merchandisers went on scooters to the bars and pubs and sell the frikandel a piece. that is the way how the frikandel became the most populair snack in Netherlands.
now on these days there are m,any copies
of the frikandel but the real from Jo Beckers was made with hors meat
The real frikandel is the frikandel from Beckers Deurne
it was Jo Beckers who was a butcher in Deurne noord brabant netherlands who invent the frikandel. when the frikandel became a sucses in noord braband Jo went also to other people who hi did know in his proffesion and introduce his frikandel to them. in those years people had no refrigerator so
the merchandisers went on scooters to the bars and pubs and sell the frikandel a piece. that is the way how the frikandel became the most populair snack in Netherlands.
now on these days there are m,any copies
of the frikandel but the real from Jo Beckers was made with hors meat
I tried the recipe above, definitely not bad but a lot of work and still not as close as I wanted.
I bumped into freaknfries.com and those guys knock it out of the park! They look a little bit shorter and thicker than the ones I had in Holland, but the taste and texture is spot on.
It's called a frikandel, not frikadel. Frikadel is minced-meat meatballs.
--
A frikandel (plural frikandellen) is a Dutch snack, a sort of minced-meat hot dog.
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 bun, and is then called broodje frikandel.
In the Netherlands, the frikandel mainly consists of a mixture of pork, beef, chicken, and horse meat.
It is usually served with tomato ketchup, curry ketchup and/or mayonnaise. A frikandel with mayonnaise, tomato ketchup or curry ketchup and chopped 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. For best results, the cut is made before frying the frikandel.
Frikandellen can also be found in partypacks 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 and Germany, frikadel or frikadelle (not to be confused with frikandel) is the local name of minced-meat meatballs or patties like those used in hamburgers.
http://en.wikipedia.org/wiki/Frikandel
This article was written in 2002, and, as per Wikipedia, a Frikandel was spelled as Frikadel until 2005 -- hence the confusion. So both you and the author are correct it seems.
Een frikandel (tot 2005 in Nederland officieel gespeld als frikadel) is een langwerpige, donkergekleurde worst die warm gefrituurd wordt gegeten.
See Wikipedia link: http://nl.wikipedia.org/wiki/Frikandel
(In Dutch). Basically it opens with "A frikandel (until 2005 in the Netherlands officially spelled as frikadel) is an elongated, dark sausage ...
Kaas souffle is SO good...not as good as frikandel and kroketten but still really really awesome. You have to try it. It's the best when you get it from one of those places that has those weird snack wall things where you put the money in and get it out of a little door.
this is how to make FRIKA>N<DELLEN
het recept van mijn frikandellen die ik zelf maak hier in Florida USA, de smaak is heel erg dicht bij de fabrieks frikandellen die we in Nederland hebben,
Het maken is echt niet zo moeilijk hoor:-))
Recept;
500 gram runder gehakt
250 gram kippen gehakt
2 eieren
5 eetlepels ketjap manis
2 eetlepels zout
5 of 6 eetlepels paneermeel
2 grote uien
HET kruidenmengsel !!
3 theelepels zwarte peper
2 theelepels komijnpoeder
1 theelepel korianderpoeder
1/2 theelepel kruidnagelpoeder
2 theelepels geel mosterdpoeder
1/4 theelepel nootmuskaatpoeder
1/2 theelepel cayennepeper
theelepel niet een te kleine nemen !!
Voor het makel en mengen van alle ingredienten gebruik ik een keukenmachine die alles tot een "prut", "patee" ONHERKENBARE massa draait!
Doe de runder gehakt en kippen gehakt, eieren, paneermeel, uien (fijn gemaakt), ketjap, zout en HET kruidenmengsel, ALLES dus, !! in de keukenmachine en laat het op hoge snelheid tot een "onherkenbare" massa draaien (dit duurt even) .
Dan het "moeilijkste" he, lannge ronde frikandellen maken/draaien. :-))
Ik doe het zo;
ik heb PVC buisjes op lengte afgezaagt (20 cm) met een buis binnen diameter van /- 25 milimeter ( 1 inch.), de buisjes vul ik met het ONHERKENBARE massa, ( meestal neem ik het buisje in mijn hand en druk het buisje steeds naar beneden in de massa en daarmee vul ik het buisje zonder luchtbellen), als alle buisjes gevuld zijn gaan ze ongeveer 8 min. in kokend water,
na die 8 min. uit het water halen even wat aflaten koelen , dan duw je heel eenvoudig de frikandellen uit het buisje, (kaars recht !!), en klaar zijn ze!!
nu kan je ze invriezen of direkt frituren.
veel plezier :-))
hoeveel frikandellen maak je dan, mijn man kan ze wel elke dag eten als we in NL zijn!
het recept is voor ongeveer 11 frikandellen
Ik heb dit in jaren niet gegeten.
Zelf maken is zeker beter dan de fabrieks frikandellen.
Case, geweldig dat je je recept hebt gedeelt met ons! Ik woon al jaren in The States en ik mis die malle frikandellen toch wel erg hoor.
Groene peper toevoegen naar hoeveelheid. jammie lekkel!
The real frikandel is the frikandel from Beckers Deurne
it was Jo Beckers who was a butcher in Deurne noord brabant netherlands who invent the frikandel. when the frikandel became a sucses in noord braband Jo went also to other people who hi did know in his proffesion and introduce his frikandel to them. in those years people had no refrigerator so
the merchandisers went on scooters to the bars and pubs and sell the frikandel a piece. that is the way how the frikandel became the most populair snack in Netherlands.
now on these days there are m,any copies
of the frikandel but the real from Jo Beckers was made with hors meat
The real frikandel is the frikandel from Beckers Deurne
it was Jo Beckers who was a butcher in Deurne noord brabant netherlands who invent the frikandel. when the frikandel became a sucses in noord braband Jo went also to other people who hi did know in his proffesion and introduce his frikandel to them. in those years people had no refrigerator so
the merchandisers went on scooters to the bars and pubs and sell the frikandel a piece. that is the way how the frikandel became the most populair snack in Netherlands.
now on these days there are m,any copies
of the frikandel but the real from Jo Beckers was made with hors meat
I tried the recipe above, definitely not bad but a lot of work and still not as close as I wanted.
I bumped into freaknfries.com and those guys knock it out of the park! They look a little bit shorter and thicker than the ones I had in Holland, but the taste and texture is spot on.
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