BELGIUM NORTHERN FRANCE
The fricadelle has it origins in Europe in 1837 and 40 years later it was known in America where a recipe called fricatelli was featured in Buckeye Cookery and Practical Housekeeping published by the Buckeye Publishing Company of Minneapolis and Ohio. This was a book of recipes by home cooks. The fricatelli recipe was contributed by Mrs. W. F. W.
Chop raw fresh pork very fine, add a little salt, plenty of pepper, and two small onions chopped fine, half as much bread as there is meat, soaked until soft, two eggs; mix well together, make into oblong patties, and fry like oysters. These are nice for breakfast; if used for supper, serve with sliced lemon.
Mrs W’s recipe resolves the issue over the quantity of bread, which appears excessive until it is compared with the meatball tradition and the answer to the question, ‘what is a frikadelle?’
It is a meatball AND it is a sausage.
In Denmark the frikadeller is a meatball.
In Liechtenstein the frikadellen is a meatball served in a bread roll.
- 450 ml milk
- 300 g cooked chicken, minced
- 300 g minced meat (from beef, pork, veal)
- 250 g bread, soaked in the milk, drained, squeezed
- 150 g onions, cut into small dice
- 2 eggs
- 1 tsp black pepper
- 1 tsp salt
- 3 sprigs marjoram, chopped small
- 3 sprigs parsley, chopped small
- Nutmeg, 5 gratings
- Flour, for rolling sausages
- Vegetable oil, for frying
Fry onions in oil in a small frying pan for five minutes, reduce heat to low, cover pan with a plate and leave to sweat for 15 minutes.
Place the soaked bread in a bowl. Add the chicken and meat, eggs, onions, herbs, nutmeg and seasonings.
Work into a homogenous mass, form into long sausages, roll in flour, fry on all sides in a pan with sufficent oil.
Serve warm with homemade potato fries and choice of sauce or with mitraillette.