Frikandeli

Category: Meat dishes
Kitchen: Belgian
Frikandeli

Ingredients

Minced meat from 2 types of meat any number
Onions (preferably red) about 1 onion per 0.5 kg of meat
spices and aromatic herbs taste
Fresh herbs (dill, parsley) taste
Salt pepper taste
Red wine 50 ml per pan
pork lard or butter mixed with vegetable for frying

Cooking method

  • Frikandeli is not so much a recipe for the shellless sausages themselves as a way of molding them.
  • The original recipe included beef and lean pork, plus garlic. You can take any meat, bearing in mind that a mixture of several types, as we know from dumplings, is always tastier. Turn the meat and onions through a meat grinder with a fine grid, season with all sorts of spices and herbs (I had a Kamisov curry mixture, which contains a lot of turmeric and coriander seeds and fresh dill). Knead the minced meat well. I kneaded with my hand until the "sausage", randomly molded from minced meat, stopped tearing when you grab it by one end.
  • Then we send the minced meat to rest in the refrigerator for a couple of hours. After this time, we screw the sausage attachment into the meat grinder, and we begin to skip the minced meat, forming long shellless sausages, releasing them immediately onto a flat surface and cutting our "tape" with such segments that we like.
  • It would be nice to freeze the sliced ​​sausages slightly. And then freeze for future use.
  • For frying, put pork fat in a well-heated pan (or you can use chicken, goose, or just butter mixed with olive or refined sunflower oil) and fry until golden brown, until half cooked. When the sausages on top are already quite roasted, but inside are not yet cooked enough, pour the red wine into the pan, and constantly shaking the sausages so that they evenly "get dirty" in the wine, evaporate it, simultaneously finishing our sausages.
  • Since they are quite thin, the whole process will take you about 10-12 minutes.

The dish is designed for

any

Time for preparing:

2.5-3 hours

Cooking program:

stove, grill

Note

The recipe was spied on by Vlad Piskunov in his blog "Iron and Fire".
I liked it very much, because I am not indifferent to sausages, but here it is not necessary to bother with the casing. I recommend to everyone!

kolobok123
Oooooooooo what a meat! And no shells! And to taste ... a cutlet or not?
Ikra
kolobok123, no, rather a little lula kebab
Mirabel
Irina, aaah .. how lovely? I will definitely cook it!
Why did you call them Frikandeli? joking? or such a name? * JOKINGLY * I haven't heard something like that here ...
Rada-dms
Ikra, how wonderful !!! unusual even! I will definitely surprise my friends !! Mmmm !!
Premier
Irina, thank you for bringing the information to us. I think it will be very useful to us!
Helen
Almost Moldovan mititei ...
kirch
What great cutlets. I'm a fan of all kinds of cutlets. Irish, thanks for the recipe, I will definitely cook it. I need to buy red wine, otherwise I only have white
Trishka
Ikra, Irisha, what kind of cowboys, and even without a shell, just for my meat-eating boys !!!
Thank you, I took it to
stanllee
A must for cooking. : hi: Thank you.
Kara
Irisha, and I was very impressed. Please tell me which wine is better to take? Dry, semi-dry or sweet?
Natalishka
Irina, delicious even in the photo, and in real life I think even better (y) Thanks for the recipe
SchuMakher
Sadist !!! Well these are sausages with skinned off !!!! There were no inquisitors in your family?
Trishka
SchuMakher, Manya, mlyn ...
SchuMakher
duty inspired
Trishka
Poor, you're on duty, wait ...
SchuMakher
Yesterday.... I'm trying to sleep, but Irka's sausages-martyrs stir up a vivid girl's imagination
Trishka
Well, good night !
Irish, sorry for the flood
Ikra
Mirabel, about Belgian, Dutch and German cuisines, to which these supposedly belong

Quote: ShuMakher
skinned sausages

I read it from Piskunov. And, by the way, other Internet sources also sin on your edges And even call them Vashin's fast food. Something my Belgian friend has temporarily disappeared, he has three children, I think he should know about fast food. If suddenly all the sources lie, I will remove it from the recipe.
I read the name "frikandeli" in the same place. So all claims to the "culinary faces" of our TV

Although I saw this chef alive this spring, at the culinary festival on Seliger, which was organized by the unforgettable Maxim Syrnikov. Something there was so great that I wholesale fell in love with all the chefs who came to help him: and in Piskunov, who sculpted a good ear, and in Vasily Emelianenko, who cooked fish okroshka, and in the most charming Sergei Sinitsyn, who is not only wonderful chef, but also perfectly led the whole event. Whoever watches various culinary TV shows should know these names, who do not watch them - take a walk if interested. Each has a solid chef's track record ...
But I got distracted

Rada-dms, you yourself constantly surprise me and everyone with your innovative recipes and tireless invention! if suddenly my recipes are useful to you, I will be happy
Premier, Thank you! I try!

Helen3097I think that many peoples have something similar. The main thing is delicious! If you try to do it, I'll be glad!
kirch, I'll tell you a secret, I also only have white. I poured it, and to it I added a little Modena balsamic cream. Since it is made from red wine must, it turned out almost the same as red wine

Trishka, they are funny, try it, and no fuss with the stuffing of casings. It's nice.

stanllee, I will wait for the report! I hope the recipe doesn't disappoint.

Kara, usually red dry or white dry is used for cooking. Somehow semi-... not very, although you can, of course, and his. But you see, I cheated a little myself, and fried in a mixture of white wine with balsamic cream sauce. And today the last batch was fried in general in the same balsamic with boiling water, since the white wine ran out too. To be honest, I did not notice the difference, with balsamic it is excellent!

Natalishka, well done, that you came in You see, laziness begins to creep into our kitchens We don't even shove sausages into casings

SchuMakher, so, now we will deal with you, the concubine of Hippocrates. And then some kind of nervous You read the recipe? They were born naked !!!! My sausages, freakandelny! And I'm not a sadist at all, I skated them in Italian, for terrible money, balsamic cream with truffles! It's even better than butter cheese
In general, I love positive flood in my topics so much that ... In general, it seems to me that the recipe is not a dogma, but a reason for communication
Tumanchik
Caviar-Irochka, how great! And it's true! We have such an expensive casing - practically the cost of a sausage. And if the minced meat is properly kneaded with a combine hook and the gluten is developed, then you can immediately roll it in food wrap. VA still to the bottom of a plastic bag and tamp it with your hands, and then roll it on the table. Freeze a little. It turns out a sausage. I do that in sly chops. Need to try! Thank you very much!

I flooded a little too

kirch
Ira, thank you for talking about white wine and balsamic cream. I have it. Already on Monday I will have freakandels on the menu. And now not by prescription. What is your pan? I have wanted a stainless steel for a long time, I can’t choose it for sure. I'm afraid he will pester her
Ikra
Tumanchik, I'm glad that you came to see and share!

kirch, in fact, it stuck a little to this frying pan (maybe I heated it badly), but the Teflon one was busy with something. Although I am quite happy with this frying pan (for some reason it was called a saucepan in the store), it is clever to make all kinds of mashed potatoes in it, from which you need to evaporate moisture to the maximum.
It is unknown to the firm, I dragged it out of the window in "My House", without a box and without identification marks, it only says that it was made in Italy. They barely found the price for it. There is a double thickened bottom, like good saucepans. In general, it really is a saucepan, only a short one.
kirch
Thank you, Irish. Yes, I also want just such a stewpan with high sides
Mirabel
Quote: Ikra
If suddenly all sources lie, I will remove from the recipe
noooo !! what are you! no need to clean anything! let it be so. I, sorry .. not such a connoisseur of Belgian cuisine, I have never heard such a thing. And fast food .. I think it's frits .. but again, I'm not sure.
let there be freakandels!
Ikra
Mirabel, Vika, take a look at this link:
🔗

Are they lying? Well, I mean, is it all true?
... In general, I noticed a hundred times that people who have visited the same country bring completely different culinary experiences from there. Maybe those who wrote this "research" were in a certain part of Belgium, where there are peculiarities, and transferred them to the whole country?
Mirabel
Irina, Ir .. no, no ... most likely they are not lying, I made a reservation, I am not such a connoisseur of Belgian cuisine. I've never seen "delicious sausages" on sale .. but maybe I haven't seen it ... I've already tried to write frikandeli in Latin
but still called fricadelli .. but it doesn't matter, fricandeli sounds very cool
https://www.youtube.com/watch?gl=BE&v=-a2m9RQhmW0
here, too, without a shell, they cook.
In this article, the names were greatly distorted, I did not even immediately guess what a lot means
"The communes of Overisse and Hoelard in the vicinity of Brussels" probably will not sound very nice the true name of the second commune ... that's why they wrote it like this: lol: in French Ular ... but we will keep silent on the Dutch.
Ir, I'm sorry. which brought confusion. let there be Belgian fast food Frikandeli. the recipe is great and thank you for sharing it!
julia007
Ikra, Cooked today (true turkey), very, very tasty!
Frikandeli
Ikra
Mirabel, quite the opposite! I really love to understand such matters as national cuisines and our understanding of them. Sometimes it all transforms in a bizarre way. So I'm very interested in myself! Well, at the same time, we will bring to the surface the creators of Internet myths about Belgian cuisine.

julia007, Hurrah! Excellent sausages turned out. To be honest, mine is also not pork / beef, but chicken breast half-and-half with beef. We do not eat pork simply for medical reasons. Tasty all the same

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