Dutch Frikandel

Ingredients

• 500g minced beef and pork mix
• 1 small onion, grated
• 1/2 tsp ground allspice
• 1/2 tsp ground nutmeg
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp heavy cream
• Oil for deep frying
• Mayonnaise, curry ketchup and chopped raw onion to serve

Before you cook

• Grate the onion finely.
• Have a sheet of plastic wrap ready for shaping the sausages.

Steps

1. Combine the minced beef and pork with the grated onion in a bowl.
2. Add the allspice, nutmeg, salt and pepper.
3. Pour in the cream and mix thoroughly until the mixture is smooth and sticky.
4. Divide the mixture into 4 portions.
5. Shape each portion into a smooth log about 15cm long on a sheet of plastic wrap.
6. Roll the plastic tightly around each log and twist the ends to seal.
7. Bring a large pot of water to a gentle simmer.
8. Lower the wrapped logs into the water and poach for 20 minutes.
9. Lift the logs out and let them cool slightly, then remove the plastic wrap.
10. Heat oil for deep frying to 180°C.
11. Fry the sausages for 5 minutes, turning occasionally, until deep golden brown all over.
12. Drain briefly on paper towels.
13. Serve hot with mayonnaise, curry ketchup and chopped raw onion.