Dutch frikandel sausage

It is a smooth, skinless sausage made from finely minced meat, commonly poultry and pork; recipes may also include beef or other meats. The ingredients differ between products, so check the pack if you need to know which meat it contains.

Deep-fry it straight from frozen at 175 °C for about 4 minutes, until piping hot throughout. If the pack gives different timings, use those for that product.

It is a frikandel split lengthways and topped with mayonnaise, curry ketchup and finely chopped raw onion. The toppings go into the cut so you get some in every bite.

At a Dutch snack bar, it is often served with chips and mayonnaise, or in a bread roll with sauces. For a frikandel speciaal, add the onion, mayonnaise and curry ketchup just before serving.

A frikandel is a skinless, finely minced meat sausage, usually fried without pastry. A sausage roll wraps its filling in pastry and is baked, so it has a crisp, flaky outside.

Yes. Cook it from frozen at about 180 °C for 8–10 minutes, turning once, and check that it is piping hot in the centre; air fryers can cook at different rates.

Keep frozen frikandellen in the freezer and cook them from frozen. Once cooked, refrigerate leftovers promptly and eat them within 2 days.