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Frikandellen (Dutch Sausage)


Continuing on my Dutch menu, I wanted to try out some frikandellen. I’ve never eaten it, because I could never figure out what was in it. Because of my food-allergies and restrictions, I frequently make from scratch foods that the ingredients are a mystery.

So I went into my quest, the made from scratch frikandellen. When I was studying the recipe I realized I had made frikandel many times; in the form of meat-loafs. I decided to make healthy frikandellen, just because I’ve been indulging more than I should. I used unconventional ingredients but it was delicious, my Latin flair paid off.

You’ll also need a sausage maker, or in my case, I used a clean bottle of water, cut it in half and use the bottom part to push out the meat into the opening making even links.

This recipe yields around 10 links.


2 chicken breast (about 300 gr.)

1 ripe plantain (boiled and mashed)

1 sweet potato (boiled and mashed)

½ cup of dry oats (made powdered in the food processor)

1 egg (beaten)

1 teaspoon of ground cumin

1 teaspoon of celery seeds

1 teaspoon of nutmeg

1 teaspoon of all spices

1 teaspoon of salt

1 teaspoon of pepper


1. Pre-heat oven 350 degrees and oil the bottom of a tray.

2. Chop the chicken into bite size chunks and then in a food processor grind the chicken.

3. In a bowl: add all ingredients and mix well.

4. Place the mixture into a sausage maker (or bottle) and make 10 cm long links.

5. Place on the tray and baked for 30 min or until browned.

6. Served warm on bread or on its own.


1. When putting the mixture into the bottle tap it to make sure there are no air bubbles.

2. When cooled after cooking links can be freeze and re-heated for future cooking.

3. Chop onions and make a simple garlic aioli to top it.

4. I used the frinkandel to make another Dutch staple: Stamppot. Recipe will follow.


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