Celebrate Sausage S01E23 - Frikandel

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.

Start by preparing the frikandel mixture with chicken, lean beef, and pork belly. You can also use pork shoulder, beef, chicken, or a combination of these meats.

Ensure that all meat is properly chilled and partially frozen before use.

Add mustard powder, red onions, garlic, coriander, and sweet soy sauce to the food processor.

Add bread crumbs and a couple pinches of clove powder to the mixture.

Process the ingredients in the food processor until they form a semi-emulsified mass, which takes about two minutes.

Form the frikandel mixture into a log shape, about 20 centimeters in length, using cling film to wrap it.

Poach the wrapped frikandel in water heated to 170-176°C (340-349°F) for 30 to 35 minutes, or one minute for every millimeter of width.

Remove the cling film after poaching and pat the frikandel dry to remove excess moisture.

Slice the frikandel lengthwise, creating a cavity similar to a hot dog bun.

Heat oil to 350°F (about 180°C) and fry the frikandel until golden brown, about 4-5 minutes.

Drain the fried frikandel on a tray.

Fill the cavity of the frikandel with raw onions, followed by mayonnaise and curry ketchup. If curry ketchup is not available, regular ketchup can be used as an alternative.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens