The Dutch Frikandel Netherlands most popular snack

This is the old style frikandel recipe, the one that was still made in butcher shops in my early days. The frikandel I remember of my childhood in the late 60’s. It is a more rustic meaty frikandel but very similar in flavor to the modern one
A frikandel is an elongated, dark-colored sausage without casing of various types of meat that is deep-fried. The commercial frikandel was launched in 1954 in the Dutch city of Dordrecht. Butcher's assistant Gerrit de Vries made meatballs that he sold to the catering industry. Due to a change in the Commodities Act, he had to change his product, which appealed to his customers. His solution was to change the form but not the recipe: he made a sausage from the ball. The name for his product was whispered to him by a female snack bar owner of German origin: there was the Frikadelle, a flat meatball. De Vries took over that name.
The Dutch manufacture about 600 million frikandellen every year
Ingredients for 30 frikandellen:
You need about 20 to25% fat in the total of the 3 kg’s meat
2kg chicken breast, 1kg pork belly, 1 big red onion, 6 garlic cloves, ½ cup Indonesian soy sauce (ketjap Manis), 6 eggs, ½ cup bread-crumbs, (more if needed)
Spices:
2 ½ tbsp black pepper powder, 2 tbsp cumin powder, 3 tbsp coriander powder, 1 ½ tbsp cloves powder, 1 tbsp nutmeg powder, 2 tbsp mustard powder or 3 tbsp Dijon mustard, 1 tbsp ginger powder, 1 ½ tbsp celery powder, 45gr salt, 15gr sugar
Frikandel size: 2.5cm diameter, 20cm long.
Meat grinder grill: 12mm and 8mm
Photography: Wessel Woortman
Video montage: Wessel Woortman
The gourmet Gambit web site; www.thegourmetgambit.com
Watch more Recipes here: / @thegourmetgambit4238
Facebook: / gourmetgambit
CZcams FREE MUSIC LIBRARY:
As We Go: The 126ers
Summer Nights: The 126ers

[@SimplyElegantHomeCooking]

Those frikandels have got to he delicious! I like that they can be frozen, otherwise I would have a hard time eating all of this in a single batch!

[@thegourmetgambit4238]

Yeah in Holland you always find them frozen, its still quite a job to do! Appreciate your support Eric!😀

[@SpainonaFork]

I have never heard of this recipe before, but your tutorial on making it was clear and easy to follow, very nice work as always

[@thegourmetgambit4238]

Thank you very much indeed!😃

[@LazyCookPete]

I always munch on a few of these delicious treats when I visit The Netherlands. I must say I like your old school recipe Wess. Dutch frikandel have evolved to be quite distinct from German frikadeller, and in my opinion they are one of the best snack foods in Europe.

[@thegourmetgambit4238]

I totally agree with you Pete, Your knowledge on food always surprises me and again you see me most obliged by your comment my friend!😃

[@SlaughterFoodCreations]

Looks amazing! Great mix of spices. Mustard is a favorite too! I'm sure this is a great snack.

[@thegourmetgambit4238]

Thank you very much my friend, and they are easy to freeze and deep fry in 6mn!😀

[@LassesFoodAndBarbecue]

I never had this. Really like the way you cooked them :)

[@thegourmetgambit4238]

Thank you very much Lasse!😃

[@Rumanasmovieblog]

Looks so yummy. Feeling like to eat it from your video. 😊

[@thegourmetgambit4238]

Than you very much indeed!😃

[@MyKitchenFood]

So yummy ...Mouthwatering :) big like 1

[@thegourmetgambit4238]

Thank you so much!😃

[@montelongopc]

looks tasty i love it

[@SarasItaliankitchen]

Well done! Thanks for sharing!

[@thegourmetgambit4238]

Thank you very much Sara!😀

[@HuntAppalachia1]

That looks really good! May have to try that! I subscribed to ya!

[@thegourmetgambit4238]

Sub back and thanks for your support!😀

[@HenusKitchen]

Very delicious recipe

[@thegourmetgambit4238]

Thank you very much indeed!😀

[@mmcooking198]

So good!!TFS!!

[@thegourmetgambit4238]

Thank you very much!😀

[@MrDutchino]

Dankjewel voor dit lekkere recept.

[@thegourmetgambit4238]

Graag gedaan en een prettige week!

[@TonySlug]

That is one classy gourmet frikandel...

[@thegourmetgambit4238]

Thank you so much!

[@jnerikaat]

Nice!

[@thegourmetgrandadandfamily]

So many ingredients I can imagine that they taste really good --like 5 from me

[@thegourmetgambit4238]

Thank you very much Roger, tasty they are indeed!😀

[@MirelleCox]

I like frikandel so I became your 600th sub

[@thegourmetgambit4238]

Thank you very much for your support and have a nice week

[@sangtaomithuat640]

Chia sẽ món ăn tốt lắm bạn

[@thegourmetgambit4238]

Thanks for dropping by!👍

[@ColoradoMartini]

Hey my cooking friend. Came by to say hi and see the latest. Using a sausage machine is a lost art in the States. Unless you are a hunter. We do bulk sausage. Like I did in the chorizo recipe you watched of my.

[@thegourmetgambit4238]

Same here in France, not many people do homemade stuff, hail to the food industry if that is their choice!

[@stomachbooster5574]

Yay first like up here :) Ohhh my im craving for it too :)

[@thegourmetgambit4238]

Thank you so much my friend!😀

[@Leelicious1312]

Jos brinkie jonguh

[@TonySlug]

LOL

[@sirflatulence9150]

Looks delicious.
However putting meat into soft PVC plastics (clingfilm) and then into (near) boiling water releases carcinogenic phthalates from the PVC into your meat. Must be a better way?

[@thegourmetgambit4238]

Tell me if you find one!

[@nayanearaujo2651]

I put it in the freezer for an hour or something and took the plastic off before putting it in the water.

[@lienbijs1205]

Food grade plastic foil is not made from PVC but from PE and food safe, also on high temp it is still safe.

[@nftreview]

Has anybody tried this recipe and compared it to the "Dutch Dawg"?

[@kimberlybritt9708]

have you tried them both yet? wondering the same thing

[@lrcb40]

Bon appetit? What about "eet smakelijk"?

[@deecee3573]

this has nothing to do with how fricandels are made ,mustard soy sauce and sugar are never used !!!!