Frikandel
Frikandellen , also known as roast rolls , meat rolls or Dutch meatballs in Germany , are Dutch , Belgian and northern French fried meat products made from minced meat , which are mainly offered as fast food .
In size and shape, they are reminiscent of sausages , but are pressed into a straight shape without a casing.
Manufacturing
Frikandellen consist of finely chopped pork, beef or poultry meat (also called mechanically separated meat ), often mixed, that is bound with wheat or soy flour. In the Netherlands, proportions of around 5% horse meat are also possible; However, this ingredient is missing in the export meatballs that can be bought in Germany. Meatballs produced in Germany often consist of pure chicken, but there are also goods with beef on the market. Other ingredients are spices, broth, flavor enhancers and preservatives. The dough is formed into rolls, scalded and frozen.
The mostly industrially produced meatballs are mainly offered in snack bars , the Dutch snack bars , and as frozen goods in supermarkets. To prepare them, they are fried and served with various sauces and side dishes such as French fries , if desired . The Frikandel Speciaal variant , where the frikandel is cut lengthways and filled with curry ketchup , frietsaus (Dutch mayonnaise with around 25 to 35% fat) and finely chopped raw onions, is popular.
Naming
The names frikandel and meatball have the same origin: They are borrowed from the Italian fritatella for "fried food ", but they do not mean the same thing. Meatballs are called hooked in Dutch . In the Netherlands the spelling was not clearly defined for a long time. It is believed that the term was taken from German and at some point adapted to the typical Dutch language. It was not until 2005 that the word frikandel was included in the official Dutch spelling.
In contrast to a common mistake among Germans, the word in the original pronunciation is not stressed on the middle syllable (… kan…), but on the last.
variants
The Berlin Currywurst is comparable to the Frikandel but seasoned differently . Further relatives are the Bavarian wool sausage and the Swabian Oberland (coll. "Naggade" = naked).
