The frikandel gets little love. Sausage maker Paul van den Hooven shows you how to create these underrated meat bars yourself.
Every year the Dutch eat about six hundred million of them, that are made from all kinds of leftovers from the meat industry. This is the frikandel: a very efficient piece of meat, and to denigrate it as meat waste does not honor its popularity as a snack.
The frikandel is somewhat like the neglected stepchild among sausages and has received little love from artisanal sausage makers. Paul van den Hooven is a sausage maker from Rotterdam, where he uses the craziest herbal mixes to make artisanal sausages from pigs that he has known himself. We asked him to share on of his recipes for the underrated meat bar and create a snack that you can proudly present to people on your birthday.
Prepare a nice treat at home in these times of quarantine. In the coming weeks we will publish a How To video from our rich archive every Sunday. Check out more How To's here: bit.ly/3cvK0iO
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