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Loading...Frikandel is the Netherlands' most beloved snack bar classic — a long, skinless minced meat sausage that's deep-fried until crackly and golden on the outside while staying juicy and savory within. Eaten by hand at every 'snackbar' from Amsterdam to Maastricht, it's traditionally served plain with curry mayo or tucked into a soft white bun. This homemade version captures that iconic crispy texture and Dutch-style spice blend.
Prep Time20 mins
Cook Time6 mins
Total Time26 mins
Servings4
Yield4 large frikandellen
Nutrition Facts
Per serving (estimated)
- 485 kcalCalories
- 36 gFat
- 12 gSaturated Fat
- 14 gCarbs
- 1 gFiber
- 2 gSugar
- 27 gProtein
- 1080 mgSodium
- 420 mgPotassium
- 75 mgCalcium
- 3.2 mgIron
- 2 mgVitamin C
- 35 mcgVitamin A
Ingredients
For the Meat Mixture
- 500 g (about 1.1 lb) ground pork
- 250 g (about 0.55 lb) ground beef
- 1 medium onion, finely grated and squeezed dry
- 80 g plain breadcrumbs
- 1 large egg, lightly beaten
- 2 tsp fine sea salt
- 1 tsp ground white pepper
- 1 tsp ground nutmeg
- 1 tsp sweet paprika
- 1/2 tsp ground mace
- 1/2 tsp MSG (optional, but authentic)
For Frying
- 1.5–2 L neutral vegetable oil (sunflower or canola)
For Serving (Optional)
- 1/3 cup mayonnaise
- 3 tbsp curry ketchup (or regular ketchup)
- 1 tsp curry powder
- Crusty white rolls or fries, to accompany
Directions
- Combine the ground pork, ground beef, grated onion, breadcrumbs, egg, salt, white pepper, nutmeg, paprika, mace, and MSG in a large bowl. Using your hands or a stand mixer with paddle attachment, mix vigorously for 4–5 minutes until the mixture becomes very sticky, pale, and emulsified.
- Cover the bowl and refrigerate the meat mixture for at least 1 hour (or up to overnight) so the flavors meld and the mix firms up enough to pipe smoothly.
- Fit a sturdy piping bag with a 1.5 cm (about 5/8-inch) round plain tip, or load the mixture into a hand-crank sausage stuffer fitted with a similar nozzle. Pipe the mixture in 20-cm (8-inch) long sausage shapes onto parchment-lined trays, leaving space between each one. Tap the trays gently to flatten any uneven spots.
- Return the formed sausages to the refrigerator for at least 30 minutes to firm up before cooking; this step is essential for keeping their shape in the oil.
- Heat the vegetable oil in a deep-fryer or heavy-bottomed pot to 175–180°C (about 350°F). Use a thermometer to maintain the temperature steadily throughout frying.
- Carefully lower 2–3 sausages at a time into the hot oil using a slotted spoon or tongs. Fry for 5–6 minutes total, turning gently, until deeply golden brown and crisp on all sides. The internal temperature should reach 72°C (160°F).
- Lift the frikandellen out and drain briefly on a wire rack set over a tray (not paper towels, which can make the crust soggy).
- Meanwhile, stir together the mayonnaise, curry ketchup, and curry powder to make a quick 'frikandel sauce.'
- Serve the frikandellen immediately while piping hot, either on their own with little pots of sauce, or tucked into a soft white roll topped with chopped raw onion and pickled cucumber for an authentic broodje frikandel.
Cook’s Notes
- Always squeeze the grated onion very dry in a clean kitchen towel — excess moisture will prevent the sausages from holding their shape and can cause them to crack in the oil.
- For a truly authentic Dutch flavor, finely minced chicken skin or pork back fat can replace up to a third of the lean meat for extra juiciness and that signature snap.
- If you don't own a piping bag, a sturdy zip-top plastic bag with a 1.5 cm corner snipped off works in a pinch — just hold the bag twisted tightly closed.
- Maintain the oil temperature between batches; if it drops below 170°C, the frikandellen will soak up oil and turn greasy rather than crisp.
- Leftover raw frikandellen freeze beautifully on parchment-lined trays, then transfer to a freezer bag. Fry straight from frozen, adding about 2 extra minutes to the cook time.
