Curry Sausage (Frikandel)

A Curry Sausage (or Frikandel) is in Belgium and the Netherlands, an elongated, dark colored rod for various types of hot fried meat. Flanders is sometimes using it in the old sense: a pan-fried, often flattened meatball.

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Turkey Korma

Vegetable Supercurry

Ingredients

500 grams of beef mince
300 grams of minced chicken
2 eggs
5 tablespoons sweet soy sauce
2 tablespoons salt
5 or 6 tablespoons breadcrumbs
2 large onions
3 teaspoons black pepper
2 teaspoons ground cumin
1 tsp coriander powder
1/2 teaspoon ground cloves
2 teaspoons yellow mustard powder
1/4 teaspoon nutmeg powder
1/2 teaspoon cayenne pepper

Details

servings 8
Level of difficulty Average
Preparation time 45mins
Cooking time 15mins
Cost Average budget

Preparation

Step 1

Put the minced beef and chicken meat, eggs, bread crumbs, onion (finely made ), soy sauce, salt and spice mixture in a food processor and let it run at high speed to an "unrecognizable" mass (this takes a while).

Step 2

Then create long round sausages, a tip is to use cut PVC tubes (20cm) which can be filled with the meat for a perfect size. Any other method will also do

Step 3

Once the tubes are filled put them in boiling water for 8 minutes

Step 4

Once complete take them out of the boiling water (when making larger supplies repeat the process for any additional sausages) and leave them to cool down for 2-3 minutes, after which they can be popped out of the tubes quite easily

Step 5

The are now ready for deep frying, baking, barbecuing or storing in the freezer (no longer than 3 months so please timestamp them!)

Step 6

They are ready to be served as stand-alone snack or as side meal

The herb mix leaves a pretty strong smell, please ensure you ventilate your kitchen thoroughly or if you avail of a garden shed create it in there.
Can be served with mayonnaise, ketchup and a variety of other sauces