For a smoother texture, use a smaller plate when grinding and knead the dough (for example with a bishop in your KitchenAid) like you would with sausage, so it will start binding. Also maybe add a little fluid.
Use a food processor it will get the fine texture you want then cool the mixture then roll it cold in clin foil real tight en cool them again then boil it in the cin foil then take it out let it cool down and then freeze and and then make a cut true of it so it will open when you fry it then put mayonnaise then fine cut onion then curry saus and enjoy it frikandel special
Here's how to do without BBQ, to make it more authentic you fry them in oil. Grind it more then Roel did, put in plastic wrapper and make sausage form. Throw it in water that you pre boiled, put out the fire under pan with water. Leave it for a few minutes to firm up. Remove plastic foil and throw it in 180-190 degree vegetable oil till golden brown. There you go, the real authentic Dutch frikandel. You are very welcome my friends!
Lucky me to be living so close to the border that I grew up with this fantastic snack. Your homemade version looks amazing and thank you for the tip about the Mayo. Will search for it during my next shopping.
Yes, make it as fine as possible so you can put it in a piping bag. And he could have boiled the meatdough in water so it firms up more but maybe that's more appropriate for the deep fried version (the official one) It gives the frikandel a nice texture on the outside, a thin crust.
This kind of reminds me of Koobideh but without the onion fiber, One of my absolute favorites. I prefer the lamb and beef mix but the chicken and pork are great too, mixing chicken and pork sounds really good.
Its not just the frikandelle its the kroketje and the bami/nasi-scheibe... Its just the junk food that makes us happy... Knowing its not clear whats inside, tasting good, let me tell you this as a native born .... german... :) Ever tried to use a cutter, like the Vorwerk Thermomix to create the meat mass? Comes from my hometown Wuppertal...
What wood flavor would you recommend for smoke? All I remember from 12+ years ago is making prefab frikandellen in the deep fryer (using oil that hadn’t been changed in years….)
hey great video looks delicous i cant wait to try this. Im not sure why but my bell notification for this channel was off and when i try to change it it gives me an error.. not sure why. its not doing that for other channels. i even tried a random channel.
For making it in an oven whenever possible just smoke some fat for hours in a smoker and store it. In a jar or freezer. Add the smoked fat almost like a glaze to the meat before, and under the cooking in the oven and you get delicious smoke flavor. Fat for some reason is the champion of carrying flavors. Flavors clings to fat like you would not belive. A good chemist probably could explain why, I for sure can't and I don't really care. All I know is flavored fat is great for cooking. We all tried it with herbs, like compound butter/herb butter on steak. But even smoke flavor stick to fat. And you can even mix smoked fat with bbq sauce, your spice mix or herbs to make you own very special cooking fat. For this kind of meat, either pork fat or a mix of pork a duck fat. If you live in a city apartment, maybe BBQ is banned. Well, whenever possible smoke various fats and store it and you can do BBQ realistic cooks in your indoor oven.
When you watch how they make hot dogs, it's amazing how far they go to puree the meat. The final product has absolutely no structure, graininess, and is completely homogenous. The problem with extreme pureeing is keeping the meat cold during the process. I would start with semi-frozen meat and then pulse in the food processor returning to the freezer if it gets too warm.
Nu we dan toch op z'n dutch bezig zijn! 🇳🇱 heerlijk 😋dacht dat er altijd restanten van vlees in zaten, maar dit ziet er geweldig uit mannen!💪 Leuke video weer, bedankt eet smakelijk en keep on grilling ♨️♨️♨️
Hey Pitmaster, If you want something that you will do forever, Make an Egyptian dish called “ Mulukhiya”. You can do it with Chicken or whatever you want, Plus it’s preferable with Rice or Bread.
hey there ! I have a semi off topic question. I have the same kitchenaid mixed, but i was hesitating between the plastic grinder like yours or the metal one. any tips ? anyone ? tyvm !
I'm not Dutch, but I had my fair share of Frikandel... I'm from Luxembourg, and been to Belgium and the Netherlands quite often. Tbh, I don't like it too much. I'm pretty sure the ones you made here are so much better than your traditional Frikandel...
A good quality liquid smoke can work in a pinch but you have to be very very careful with how much you use because it is very strong. I think you'd be safer adding some smoked paprika to the spice blend that goes into the meat to get your smoked flavor. Alternatively, you could use chipotle powder if you wanted to add some spice and smoke flavor.
I didn't know you eat Frikandel spezial with curry sauße. When I'm in Venlo I always eat it with ketchup, mayonnaise and raw white onions. Maybe it depends on the region you're in, in the Netherlands.
@@PITMASTERX If you cool the (minced) meat way down in the freezer, and do small batches it's a breeze, even for my €15 little processor. That's how the small frikandellenboeren do it. :D
This looks awesome, and maybe it's just my lack of experience personally dealing with meat grinders, but I'd be so OCD about cleaning it afterwards I would just want to throw it away after using it.😅 Cleaning a meat grinder looks like doing taxes before being fed to hungry beasts in the arena minus the glory.
Tip from a Dutchie: always cut in the frikandel and put the sauce and unions IN it. Makes it much better
Belgian fries, Dutch Frikandel, German beer and you got the perfect meal!
Would go for; Belgium beer, Dutch fries (they are better then Belgium fries) and German bockwurzt
Indeed
I just had that.. Fries, frikandel and Warsteiner! also chicken sate with saus and a meatball with bacon..
I wish we had more food like that where I live
Haha slappe Belgische friet nee liever krokante Nederlandse patat👍👍
I asked for Freak Candela my last time to Amsterdam......she arrived a short time later with mushrooms and some toys.
YESSS! I haven't had a frikandel in years. I am definitely trying this!
For a smoother texture, use a smaller plate when grinding and knead the dough (for example with a bishop in your KitchenAid) like you would with sausage, so it will start binding. Also maybe add a little fluid.
Use a food processor it will get the fine texture you want then cool the mixture then roll it cold in clin foil real tight en cool them again then boil it in the cin foil then take it out let it cool down and then freeze and and then make a cut true of it so it will open when you fry it then put mayonnaise then fine cut onion then curry saus and enjoy it frikandel special
As a dutch guy this video made me smile... you guy's are the best 👍👍
I will be making this one! Looked great! :D
Pro-tip. If you have a sausage stuffer then you can use it without a casing to shape your frikadellen.
Here's how to do without BBQ, to make it more authentic you fry them in oil. Grind it more then Roel did, put in plastic wrapper and make sausage form. Throw it in water that you pre boiled, put out the fire under pan with water. Leave it for a few minutes to firm up. Remove plastic foil and throw it in 180-190 degree vegetable oil till golden brown. There you go, the real authentic Dutch frikandel. You are very welcome my friends!
I think I’ll do it on the smoker instead!
@@bryanaspinwall800 But then deep fry it after cooling off 🤤
The closed captioning said something different every time he said Frikandel. My favorite was "freaking dollar".
Free candela, freak dale
Deaf people wondering what's going on with freakin Dale.
@@disappointingdbdclips yeah, what IS up with freakin’ dale?
A few months ago he had a video with pork legs, which was subtitled as "poor blacks". 🤣
Do it for Dale!
I like Frikandel and I allways buy IT on Venlo or Arcen.
But now I know, how to make it on my own.
Thanks a lot for this recipe.
Lucky me to be living so close to the border that I grew up with this fantastic snack. Your homemade version looks amazing and thank you for the tip about the Mayo. Will search for it during my next shopping.
Looks interesting . Have too try this one
People in the Netherlands freaking love frikandel
a food processor should get the pasty consistency you were after, not that you seemed unhappy with the result
Yep plus a little ice to keep it cold and help with the emulsion.
Yes, make it as fine as possible so you can put it in a piping bag.
And he could have boiled the meatdough in water so it firms up more but maybe that's more appropriate for the deep fried version (the official one)
It gives the frikandel a nice texture on the outside, a thin crust.
That brings back memories
Eindelijk! Yes! Mijn favoriet! Ik ga ze op de kamado proberen.
Great idea. I put it on my todo list
God, i love that Dog, makes every video so much better. hes so cute :)
This kind of reminds me of Koobideh but without the onion fiber, One of my absolute favorites. I prefer the lamb and beef mix but the chicken and pork are great too, mixing chicken and pork sounds really good.
What about smoking it to foodsafe doneness, then letting it cool, and then finally deep frying?
Sounds interesting; must tastes great! Cheers.
Its not just the frikandelle its the kroketje and the bami/nasi-scheibe... Its just the junk food that makes us happy... Knowing its not clear whats inside, tasting good, let me tell you this as a native born .... german... :)
Ever tried to use a cutter, like the Vorwerk Thermomix to create the meat mass? Comes from my hometown Wuppertal...
What wood flavor would you recommend for smoke? All I remember from 12+ years ago is making prefab frikandellen in the deep fryer (using oil that hadn’t been changed in years….)
fleescroket is my favorite!!!
For two guys who eat some of the best food available on the planet, you look soooooo excited to be eating a pork and chicken sausage.
hey great video looks delicous i cant wait to try this. Im not sure why but my bell notification for this channel was off and when i try to change it it gives me an error.. not sure why. its not doing that for other channels. i even tried a random channel.
😥
@@PITMASTERX is anyone else having this issue?
Where can you buy all those peppercorns that you bought?
Thank you
For making it in an oven whenever possible just smoke some fat for hours in a smoker and store it. In a jar or freezer. Add the smoked fat almost like a glaze to the meat before, and under the cooking in the oven and you get delicious smoke flavor. Fat for some reason is the champion of carrying flavors. Flavors clings to fat like you would not belive. A good chemist probably could explain why, I for sure can't and I don't really care. All I know is flavored fat is great for cooking. We all tried it with herbs, like compound butter/herb butter on steak. But even smoke flavor stick to fat. And you can even mix smoked fat with bbq sauce, your spice mix or herbs to make you own very special cooking fat. For this kind of meat, either pork fat or a mix of pork a duck fat. If you live in a city apartment, maybe BBQ is banned. Well, whenever possible smoke various fats and store it and you can do BBQ realistic cooks in your indoor oven.
Big tips here...wow...great share
@@freedommatters9596 Well you know, sharing is caring :)
I just may need to try this!
This looks like a Kebapche! Bulgarian Frikandel (grill sausage)! Made in the same way with some different spices!
Where's my frikandel?
It's odd when I visited Germany the do theirs In a burger shape, with a crusy almost stale roll, loved it
Geweldig roel!😀😀😀👍👍🍺🍺
Oh my god...i fall in love with this
Good thing breakfast is on the way. You made me so hungry! 🍽🍽🍽🍽👍🏻👍🏻👍🏻👍🏻💯💯💯💯
When you watch how they make hot dogs, it's amazing how far they go to puree the meat. The final product has absolutely no structure, graininess, and is completely homogenous. The problem with extreme pureeing is keeping the meat cold during the process. I would start with semi-frozen meat and then pulse in the food processor returning to the freezer if it gets too warm.
Ah, I love seeing you make a frikandel while I’m also “making a frikandel”. Or 2.
lekker man!
For those who are wondering for the mayo , it’s called Dollie saus Mayonnaise and its a sweet mayo
this video is worth watchingfor the currysauce alone. but the smoked frikadelle is genius OMG
A shame Roel doesnt get the " this is special" joke 🤣🙈
I was wondering if you guys ever thought about using Adobo as substitute for some of the seasoning mixtures?
Ziet er goed uit!
Frikendel = Freaking delights.
What's the brand of that mayonaise?
Dollie Mayonaise
FINALLLLYYYYYYYYY
It literally took me ~400k subs of waiting time :D
Frinkandel spezial darf in keinem Urlaub in Holland fehlen ☝👍 So lecker das Zeug!
Wo kann man die Mayonnaise kaufen?
Amazon oder im BBQ Handel des vertrauens (bei mir zumindest ist einer der das auch verkauft)
findest man unter den namen "Dolly Sauce" in amazon
@@e_3261 danke!
Ist die wirklich so gut?
Feier ja die Homann Mayonnaise sehr
yes I am going to cook 👩🍳 it thanks
will try your Curry Sauce with Currywurst and Shashlik... can't wait... Groetjes uit Niedersachsen.
How about using a blender to get an extremely fine consistency?
Try liquid smoke from van beekum. Might do the trick for smoke flavour with smoking it. Heared homemade uses it in their kick ass sausages.
that looks really good. could you eat that on a bun? or is that not tradition?
yes it is often eaten on a bun. it's called a "broodje frikadel speciaal"
I love you🥰🤣.
I'll try it, looks perfect. And next time und show us vleeskroketjes!?
Grüße aus dem Rheinland
That's one good looking Smørrebrød.
Heerlijk!!!
Life's like a Frikandel, you gotta make it special
When you going to make a revolver roast? Aka prime Rib roast surrounded by beef bone's with tallow.
Mooie gehaktstaven 😉
This sure looks yummy. 💯❤👍
so funny we have kinda the same thing in denmark with the exact name (Frikadelle) but it sounds sooo funny when said in english AHHAHA nice video
Well we leave our food behind everywhere we enjoy going, or people import food they enjoyed over here, you can find frikandellen in Spain.
@@rey024 yup think the old danes got super inspired from netherlands back in the days
You can use liquid smoke to add the smoke flavor without using a Smoker.
That’s cheating.
Pitmaster X making Frikandel XL, yes we do have those in Holland :-)
Roel please send Morison home with some grills! You are overrun with them 😂
So what is the mayo brand? Where can we get it?
Did u find out?
Nu we dan toch op z'n dutch bezig zijn! 🇳🇱 heerlijk 😋dacht dat er altijd restanten van vlees in zaten, maar dit ziet er geweldig uit mannen!💪
Leuke video weer,
bedankt eet smakelijk en keep on grilling ♨️♨️♨️
I tried it in Holland a few times. I was unimpressed. I will stick with Krokets and frites (with pindersauce)
You have no taste 🤨
Free Candle speciaal.
En bedankt hè, zo gelijk naar snackbar voor broodje frikandel mayo!!😁
Welke mayo is dit ik dacht dat je altijd zaanse hoeve gebruikte?
Hey Pitmaster, If you want something that you will do forever, Make an Egyptian dish called “ Mulukhiya”.
You can do it with Chicken or whatever you want, Plus it’s preferable with Rice or Bread.
Why dont u roll it up in cling film,boil it and fry when boiled
Lekker Roel. Het lijkt erop dat het volgende week tijd is voor broodje kroket of een portie bitterballen 😀
What brand of mayonnaise is that?
Dollie saus mayonnaise
For a Currywurst the sauce is without Ketchup
First mayonnaise then the onions then the curry saus
It looks like our Balkan thing.......ČEVAPČIČI.....have to try this. And you should definitely try Čevapčiči. You also eat it with onion and mayo.
Morrison try a Portable Smoke Infuser before you cook the meat in the oven. Should give you the smoke flavor you want with out a grill.
I imagine it is like spam. I'm going to try it
Just run it through a sausage maker! Tip from the ex-pat survival guide where frikandellen aren't available ;-)
"What in the Frikkadell is going on" lmao
Cora will be jealous 😊
Why was there any need for 5000 likes.
It's a national treat. Which should be promoted YES or YES.
So I don’t have to go to Denekamp anymore…
Warning, those with cholesterol issues, enjoy frikendel in moderation. Roel added a "little" frikendel to his cup of mayo, you see, all in moderation.
Hahaha mayo-curry-onions make bricks taste great 😊 so I am not surprised 😅
hey there ! I have a semi off topic question. I have the same kitchenaid mixed, but i was hesitating between the plastic grinder like yours or the metal one. any tips ? anyone ? tyvm !
get the metal one, no doubt! And no need to buy the overprized kitchenaid one, there are other brands that will fit.
@@captainsubtext7446 ❤️❤️
I'm not Dutch, but I had my fair share of Frikandel... I'm from Luxembourg, and been to Belgium and the Netherlands quite often. Tbh, I don't like it too much. I'm pretty sure the ones you made here are so much better than your traditional Frikandel...
little bit of instant coffee or "buisman" should do to get the "oficial" brownish color
The South African frikadel is waaaayyy better 🇿🇦👑🔥
there's a Danish meatball with a similar name, yes? same flavors?
I always have brownsauce on my frikandel curry gose on rice
For non-smoker people - how do you think liquid smoke would work?
A good quality liquid smoke can work in a pinch but you have to be very very careful with how much you use because it is very strong. I think you'd be safer adding some smoked paprika to the spice blend that goes into the meat to get your smoked flavor. Alternatively, you could use chipotle powder if you wanted to add some spice and smoke flavor.
Welk merk mayo gebruiken jullie? Kan het niet goed opmaken uit jullie video.
FREE CANDELA!
FREE CANDELA!!
I didn't know you eat Frikandel spezial with curry sauße. When I'm in Venlo I always eat it with ketchup, mayonnaise and raw white onions. Maybe it depends on the region you're in, in the Netherlands.
Never ketchup
😂😂
Speciaal with ketchup? Nope
It's a never ending discussion, all over the Dutch country: depends on taste and on region.
Van welk merk is de mayonaise?
Dollie saus mayonnaise
Nice one! You probably should have dumped the meat in a food processor to get to the real mushy structure a frikandel needs to have.
Yup, but mine is not powerful enough
@@PITMASTERX If you cool the (minced) meat way down in the freezer, and do small batches it's a breeze, even for my €15 little processor. That's how the small frikandellenboeren do it. :D
This looks awesome, and maybe it's just my lack of experience personally dealing with meat grinders, but I'd be so OCD about cleaning it afterwards I would just want to throw it away after using it.😅
Cleaning a meat grinder looks like doing taxes before being fed to hungry beasts in the arena minus the glory.
FRIKANDELLE!