Zelfgemaakte Frikandellen met Paul van den Hooven | How To

frikandel sausage

🥗Healthier: chicken sausage

💰Cheaper: pork sausage

Chicken sausage is lower in fat, while pork sausage is often less expensive.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories and adds protein.

ketchup

🥗Healthier: homemade tomato sauce

💰Cheaper: store-brand ketchup

Homemade sauce can be fresher and healthier.

onion

🥗Healthier: green onion

💰Cheaper: shallots

Green onions provide a milder flavor and are often cheaper.

Introduce the dish as a peeled sausage, which is a skinless sausage.

Mention the use of beef and pig's shoulder for the frikandel.

Cut a piece of pig's shoulder for grinding.

Grind the meat through a 6mm plate twice to mix beef and pork.

Chop lemongrass and put it in a mortar.

Chop one clove of garlic and the chilis, then add trassi.

Mix half of the ground meat with the herb mixture and salt until it binds well.

Roll the mixture in cling film, closing both ends to form frikandels.

Boil water at 80 degrees Celsius and cook the frikandels for half an hour.

Cool the frikandels in ice water after cooking.

Remove the cling film from the frikandels.

Heat oil in a frying pan to 190 degrees Celsius.

Deep fry the frikandels for about four to five minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens