These sausages are enigmatic because they have a curious history. In Belgium and northern France they are called fricadelles, in other areas of France boulette de viande hachée (minced meat ball). However in the Netherlands they are called something else, so bear with us for a few minutes while we explain the history of these enigmatic sausages.
- 500 g beef, minced
- 500 g pork, minced
- 500 g chicken / turkey, minced
- 200 ml chicken / meat jelly
- 3 eggs
- 175 g breadcrumbs
- 100 g onion, chopped small, blended into a pureé with garlic
- 2 garlic cloves, chopped small, blended into a pureé with onion
- 3 tbsp dried herbs
- 3 tsp black pepper
- 2 tsp smoked paprika powder
- 1 nutmeg, grated
- 15 cloves, blended or pounded into powder
- 1 tsp allspice powder
- 1 tsp coriander seeds, blended or pounded into powder
- 1 tsp ginger powder
- 1 tsp salt
- 3 pieces of clingfilm 30 cm x 20 cm
In a large bowl knead the garlic-onion pureé, seasonings and spices into the minced meat for about ten minutes. Add the eggs and jelly, work into the meat mixture. Finally fold in the breadcrumbs to form a homegenous mixture.
Arrange a sheet of clingfilm on a clean surface. With moist hands place 100 grams of the mixture in the centre of the clingfilm. Wrap the clingfilm over the mixture, shape into 15 cm long sausages. Repeat until all the mixture is used up. Replace the clingfilm after seven sausages.
Preheat oven to 200ºC. Bake the sausages for 35 minutes.