Frikandel

A frikandel (Dutch pronunciation: [frikɑnˈdɛl] ⓘ; plural frikandellen) is a traditional snack originating from the Netherlands, a sort of minced-meat sausage,[1][2] of which the modern version was developed after World War II.

[3] Unlike the modern frika(n)del, the historical frikandel (frickedil) is made from minced veal and generally spiced with mace, nutmeg, salt, pepper and optionally orange peel.

The modern frikandel is a cylindrical chewy, skinless, dark-coloured sausage-like meat product which is usually eaten warm.

Where the sausage is called "curryworst", the term frikadel is often used to describe a sort of meatball (the precursor of the frikandel, with the same meat), commonly eaten in Belgium, Germany and Denmark.

[6][7] In the Netherlands, northern France, Belgium, Aruba and Curaçao, the frikandel consists of a mixture of mechanically separated meat, including chicken (40% or more) and pork (about 25%).

[7] The frikandel speciaal usually has a deep cut lengthwise through the middle to provide room for the chopped onions and the sauces.

Some people prefer the taste of a frikandel if the cut is made before frying, resulting in a larger crisp surface.

In Belgium and in the north of France, it is served with any sauce of choice and sold in a variety of ways, for example with onions, in a long bun, a piece of baguette, as a kebab or plain and untouched.

[11] In many other countries, including South Africa, Denmark 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.