Frikandel

Afrikandel(Dutch pronunciation:[frikɑnˈdɛl]; pluralfrikandellen) is a traditional snack originating from theNetherlands, a sort ofminced-meatsausage,of which the modern version was developed after World War II. The history of this snack in theSpanish Netherlandsgoes back to the 17th century.
Unlike the modern frika(n)del, the historical frikandel (frickedil) is made from minced veal and generally spiced withmace,nutmeg, salt,pepperand optionally orange peel. A version without egg and breadcrumbs was cooked in a veal net.
The shape of the frikadel could have been phallic on purpose. The writerP.C. Hooftcalled 'fricadellen' a recipe for old spinsters. Also, a special version of the frikadel was served to pregnant women, according to 18th-century cookery books. It was a veal meatball containing an egg yolk, hidden and sewn into a small leaf of lettuce.
There is some confusion around whether frikandel should be written with or without an "n", but in essence, the frikandel and the frikadel are two different products. Until 2005 however, only the word "frikadel", was seen as the official spelling. After 2005, also the word "frikandel" was accepted.
The difference between a "frikandel" and a "frikadel" is that the frikadel was invented in 1954 and the frikandel is a similar product invented in 1958 and has a different production method, yielding a smoother end-product. Currently, the frikadel is no longer in production.
The modernfrikandelis a cylindrical chewy, skinless, dark-coloured sausage-like meat product which is usually eaten warm. Unlike most sausages, thefrikandelisdeep-fried. InBelgiumand in the north of France (Nord-Pas-de-Calais), it is called a "frikadel", "fricandelle" or "fricadelle". In some parts ofFlanders(Belgium), notably aroundAntwerp, it is called "curryworst" (not to be confused with the Germancurrywurst, though in eastern Germany people tend to makecurrywurstfrom skinless sausage). In the U.S., a product inspired by thefrikandelalthough not identical is marketed under the "Dutch Dawg" and "Freakandel" brands.Due to the absence of a skin, one could argue that technically it is not a sausage.
In Belgium,frikadelmeans (also raw) minced pork; it seldom contains other meat. Where the sausage is called "curryworst", the termfrikadelis often used to describea sort of meatball(the precursor of the frikandel, with the same meat), commonly eaten in Belgium, Germany and Denmark.
Who created the modernfrikandelis contested. Some claimed it was first made by Gerrit de Vries inDordrechtin 1954 when a law prevented him from selling his product as a meatball. He changed the name and shape instead of the recipe. Others say it was created by Jan Bekkers inDeurnein 1958, and named by him "frikandel" after he founded the Beckers factory the following year.
However, the present recipe with very fine mince is derived from Bekker's 1958 version. The De Vries 1954 sausage, namedfricadelle, contained chunkier minced meat and essentially was a minced meat patty shaped like a sausage.
In the Netherlands, northern France, Belgium, Aruba andCuraçao, thefrikandelconsists of a mixture ofmechanically separated meat, including chicken (40% or more) and pork (about 25%).In theUS, it contains pork (50%), beef (35%) and non-mechanically separated chicken (15%). Some manufacturers also add in a bit ofhorse meat. Ahalalversion exists and contains only chicken and beef.Other ingredients arebread crumbs, thickener, herbs and spices, onion andflavour enhancers.
It is the most popular fast food snack in the Netherlands, followed bykroket. According to the AKSV (theGeneral Association of Manufacturers of Cooking Supplies and Snacksin the Netherlands), 600 million frikandellen are produced each year in the Netherlands. Most of these are also sold in the Netherlands, where more than 37 frikandellen are consumed per capita per year.
In the Netherlands, it is most often served withcurry ketchupormayonnaise, though some eat it with tomato ketchup, mustard or apple sauce. Very popular is afrikandelserved together with mayonnaise, curry or ketchup and chopped raw onion: afrikandel speciaal.Thefrikandel speciaalusually has a deep cut lengthwise through the middle to provide room for the chopped onions and the sauces. Some people prefer the taste of afrikandelif the cut is made before frying, resulting in a larger crisp surface. Sometimes the sausage is served on abunand is then called abroodjefrikandel.
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.
Frikandellencan also be included in party-packs together with other Dutch snacks such asbitterballen, although they are significantly reduced in length. They are also often available in holiday resorts abroad which are popular with the Dutch, such asLloret de Mar, Spain.
In the Netherlands,frikandel-eating contestsare regularly held all over the country. The record for mostfrikandellenconsumed in one hour was set in 2005 by Sjonnie Noordeinde ofDelft, consuming 47 sausages of 80 grams each.
The Belgian companyVanreuselcreated a number of variants of thefrikandelsuch as theFrikandel XXL(a larger variant of thefrikandel) in 2010 and theloempidel(afrikandelwrapped in alumpiacoat) in 2019.
In many other countries, including South Africa, Denmark and Germany,frikadelorFrikadelle(not to be confused with frikandel) is the local name of minced-meat meatballs orpattieslike those used inhamburgers.  The Indonesianperkedelshares the same name and origin, but the primary ingredient is mashed potato.