National Dish Netherlands: Frikandel (Recipe)
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Say hello to the frikandel, the deep-fried, skinless sausage that rules every Dutch snack bar. Spiced, savoury and irresistibly moreish, it is the kind of street food that locals reach for after a night out or grab straight from a snackbar counter. With a handful of pantry staples and a pan of hot oil, you can recreate this Dutch classic at home and discover exactly why it has become such a beloved fixture of the Low Countries.
About Frikandel
The frikandel is a much-loved Dutch national dish, celebrated right across the country. This spiced, deep-fried sausage enjoys a near-cult following and is an absolute must for anyone keen to explore Dutch cuisine. The precise origins of the frikandel remain a little hazy, but over the years it has firmly established itself as a cornerstone of the nation’s snack culture. Best of all, it is simple to prepare, which makes it an ideal dish for just about any occasion.
Ingredients (serves 1–2)
- 250g minced meat (beef or pork)
- 1 small onion, finely chopped
- 1 clove of garlic, crushed
- 1 tsp paprika
- 1/2 tsp pepper
- 1/2 tsp salt
- 1 tsp vegetable stock powder
- 1 tbsp breadcrumbs
- Oil, for deep-frying
Shopping for the ingredients
Before you start making the frikandel, it is worth getting all of your ingredients ready. Pop into your local supermarket or health-food shop to track down fresh, good-quality produce. Make sure the minced meat is of a high standard, as this is the key to the best flavour. The spices matter too, so choose freshly stocked products to intensify the aroma. Much of the appeal of Dutch cuisine lies in turning simple ingredients into something genuinely satisfying.
Preparing the dish
A little preparation is the key to getting this dish just right. Start by measuring out and laying out all of your ingredients to make the cooking process easier. Finely chop the onion and crush the garlic so their aromas are released to the full. Mix the dry ingredients thoroughly into the minced meat, making sure the spices are distributed evenly throughout.
Step-by-step instructions
- Tip the minced meat into a bowl and combine all of the ingredients well.
- Shape the mixture into long sausage forms and lay them on a tray.
- Heat the oil in a deep-fat fryer or a deep pan.
- Deep-fry the frikandellen in the hot oil for around 4–6 minutes until golden brown.
- Drain the frikandellen on kitchen paper and serve.
Gluten-free / lactose-free version
The frikandel is easy to make both gluten-free and lactose-free by reaching for alternative ingredients. Use minced meat that is free from gluten and check that your spices contain no hidden gluten either. Instead of regular breadcrumbs, you can use a gluten-free breadcrumb alternative. Lactose-free products are also a sensible choice to ensure the dish triggers no intolerances.
Tips for vegans and vegetarians
There are plenty of ways to adapt the frikandel for vegans and vegetarians. Swap the minced meat for plant-based alternatives such as lentils or seitan-based products. The spices and seasonings work just as well in a vegan version, helping you keep that hearty, savoury flavour. Experiment with different ingredients to create a tasty, animal-free option that everyone can enjoy.
More tips and tricks
To get the best results when making the frikandel, make sure the oil reaches the right temperature. If it is too cool, the sausage will not turn crisp. For extra flavour, you can also work a few herbs or spices into the filling. And don’t forget to let the sausage drain well after frying to get rid of any excess oil.
Adapting the recipe to your taste
The frikandel is a wonderfully versatile dish that is easy to personalise. Depending on your preference, you can add spices such as chilli or curry to vary the flavour. You can also adjust the size of the frikandellen to create individual portion sizes. Let your creativity run free and put your own spin on this Dutch classic!
Ingredient substitutions
If you are missing certain ingredients, there are plenty of easy alternatives to hand. The minced meat, for example, can be replaced with a plant-based product if you are after a lighter option — much like the meat-free twists you find on Bamischijf. When it comes to the spices, ready-made blends can also save you time during preparation. Look into the various options to tailor the dish to your own taste.
Drink pairing ideas
A range of drinks pairs nicely with the frikandel and rounds out the flavour of the dish. A cold beer is often the first choice, as it sets off the spiced sausage beautifully. Alternatively, you could serve fruity lemonades or alcohol-free cocktails for a refreshing accompaniment. Choose whichever drinks your guests will enjoy most and that bring the meal together.
Serving and presentation ideas
An appealing presentation helps make the frikandel even more inviting. You might arrange the frikandellen in a rustic wooden dish and garnish them with fresh herbs. Serve a selection of dips alongside, such as ketchup, sriracha or mayonnaise. Adding sides like chips or a fresh salad — or even pairing it with Kibbeling — frames the dish nicely, the same way Bitterballen shine on a shared snack platter.
A bit of history
The story of the frikandel stretches back to the middle of the 20th century. Having first found popularity in the Netherlands, the dish quickly made its way into neighbouring countries, where it was every bit as warmly received. The frikandel is often sold at snack stands and festivals, which underlines its social significance. This is more than just a snack; it is a genuine part of Dutch culture, sitting alongside snack-bar favourites like Kapsalon and Patatje Oorlog.
More recipe ideas
Summary: Frikandel
The frikandel is a delicious and versatile dish from Dutch cuisine that is easy to make at home. With simple ingredients and a range of variations, it can be adapted perfectly to suit individual tastes. Whether you go for the traditional version or a recipe of your own, the frikandel is sure to be a hit at any table. Give the recipe a try and enjoy the authentic flavour of the Netherlands!
