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The term *"Frikadelle"* has been used in German language regions since the end of the *17th century.* In addition, at the beginning of the 18th century, the names *"Frickedelle"* and *"Fricandelle"* existed as forerunners of the *"Frikandelle"* for steamed cuts of meat, which is still used in gastronomy today.
It`s also a delicious cheap snack at your next grill or Imbiss Bude ... The meat is half and half..Half pork and half beef for a better taste...As you could see it`s easy and quick to make and you`ll never get wrong...a nice easy meal also for unexpected visitors or friends at a nice BBQ 😘😁😉The recipe for the meatballs is exactly the same as in "False Hare / Falscher Hase", only without the boiled eggs
I'm German, I love this simple but delicious traditional food, and he prepares it exactly the way I do it. I use to cook this once to twice a month at least. And if there are some Frikadellen left, no problem: The next day you can put one between a breadroll, add some mustard on top, and you have a perfect 10 o'clock late breakfast delicacy.
What you see on the map is the different regional names for the same dish. This topic is not as heated as the question why anyone would call a "Berliner" "Krapfen" or "Pfannkuchen". But there have been social media wars about these things. But the intersting thing about this is, that most germans, when they see the word Frikadelle in your video name, will assume that the guy from the original video comes from northwest germany. That works with other words too. I'm sure you could train an Ai to ask germans a few questions to pinpoint their region pretty accurat on a map
The recipes are all very similar, only the names vary greatly. Frikadelle, Boulette, Bratklops, Fleischpflanzerl, Fleischlaberl, Fleischküchle, Fleischklops or Wellklops is the name given to a fried flat dumpling made from minced meat, which is prepared and shaped in different ways. The equivalent in Austrian and Hungarian cuisine is the minced meat loaf. The etymological origin of the frikadelle is thought to be in the French term fricandeau (from the Gallo-Roman to Latin frigere 'to roast'), which refers to a larded and roasted veal cut. In the north-west they are called frikadelle, in the north-east bulette (from the French boulette for 'little ball') and in the south, mainly in old Bavaria, Fleischpflanzerl (plants made from meat). There are countless other terms and slight variations on the recipe, but these are the most common names. In many European cuisines it is common to use minced meat half and half - a mixture of beef and pork. Beef gives the flavor and the fat content of the pork makes it smoother and juicier. They can be eaten warm or cold and will easily keep for two days in the fridge if not eaten beforehand. Bread that is several days old or old bread rolls from the previous day are only soaked in water or milk and the squeezed out liquid is disposed of later, it is not used any further. It also works with toasted and cooled white bread. The softened bread makes the meat mixture nice and fluffy, without it they become rock hard (I still like them firm). The bread binds the liquid and prevents them from drying out prematurely. Many people soak the rolls in milk instead of water, but this is a matter of taste.
Thank you for letting us know about the French influence on the name “Frikadelle”. That explains why we - being from Baden - are using this name. Baden is in Southwest Germany along the Rhine. On the other side of the Rhine is France, to be more precise, the Alsace.
Meatballs like I make them. I add a whole egg to a kg of Thuringian minced meat, which the butcher seasons with salt and pepper when mincing, and instead of dry bread rolls I use panko (Japanese breadcrumbs). The mixture is mixed together. Then I form meatballs weighing around 100 grams. One kg of mixture makes 12 meatballs. They are fried in clarified butter in a pan. Served with kohlrabi and mashed potatoes, it is always a real treat.
In the 19th century, rolls with warm meatballs (Frikadellen) and cold sauces were sold as a snack for dock workers in Hamburg. Emigrants brought the idea with them to the USA and also sold the popular patties with meatballs in New York's harbor. However, beef was cheaper there than pork (it kept better due to the lack of refrigeration) and they replaced it with beef. The meatball in the roll became a best seller there, even outside the harbor. The product was named after its origin in the city of Hamburg and the Hamburger made its triumphant advance throughout the USA. In the meantime, Hamburgers became just Burgers. The emigrant did not patent the Hamburger, but did not die poor, as he founded a famous Hamburger restaurant in NYC that still exists today.
We also call them „Frikadelle“. My grandma used to make them quite frequently. But we live in the southwest of Germany (Baden) and so did quite some generations of my family before.
Frikadellen are really delicious and you can also take them with you on the go and eat them cold, or on a slice of bread or a roll with mustard! Delicious
I love Frikadellen as well. I pimp them up with chili powder and oregano (according to the famous german TV chef Steffen Henssler). The mashed potatoes are getting more creamy when you add some milk. Instead of the carrots shown in the video I prefer a mix of carrots and peas in a bechamel sauce (in Germany we can buy a mix of carrots and peas in a can). Yummy.
I would never use gloves because 1. you produce waste 2. you may get micro plastic and chemicals in your food 3. it makes more fun with bare hands haha
The standard recipe for Frikadellen is: minced meat 50/50 pork and beef. 1 soaked (water or milk) or equivalent and white bread, an egg as glue, mustard and salt + pepper. Worm Frikadellen are not fast food, they are usually served with sauce, potatoes (boiled, fried or mashed) and vegetables. This base can then be supplemented according to individual taste. One person likes pieces of pepper, pieces of chilli, another small pieces of cheese, pieces of bacon, etc. The variations are often called Party Frikadellen, they are often much smaller because they are intended as cold finger food.
8:56 The differences are mostly in terms of the amount of onions, amount of additional spices and whether you put some flour or breadcrumbs as panade. And the usual Berlin arrogance of their insistence on THEIR expression being the only correct one, even though most other regions don’t agree… FYI, there is also a Dutch or Flemish dish called „Frikandelen“ that has similar ingredients, but isn’t flat, more like a roll, and a Balkan dish called „Cevapcici“ which has *decidedly* more garlic and looks like short sausages (and iirc doesn’t include bread rolls for the dough/mass).
The best Frikadellen in the world, I ever had, have been made by an nice old lady who had a "Kneipe" (kind of a bar). Poorly she took the recipe with into her grave, she even didnt tell her daughter. I amtrying since years to make it as good as hers. There was always a joke - the Frikadellen taste so good because of the beer-soaked beer mats...
in the modern frikandel in Europe one finds chicken meat that remained on the carcass after filleting (40%), also called mechanically separated meat, 25% is pork; some producers add approximately 5% horse meat.] The rest is water, breadcrumbs, binder, spices, onions and flavor enhancers. There are also special chicken frikandels that contain up to 80% chicken meat and no pork. In the United States, the frikandel consists of 50% pork, 35% beef and 15% chicken meat and no horse meat is used. There are also vegetarian frikandels; these are made with plant-based ingredients. BTW The Frikadel is a Dutch snack. The frikandel (under that name or variants thereof) as sausage-shaped spicy meat is only known in Belgium and the Netherlands. Surrounding countries usually only have the "frikadel", the spiced meatball, Germany the "Frikadelle", a spiced, flattened meatball. Confusingly enough, in some places in Belgium the name "frikandel" is also used for the meatball. The agreement creates confusion for many people, because they order a frikandel and get a meatball.
Frikadellen do not only have various alternative names, their ingredients are the subjects of bitter controversy. To start with they are the poor people's steak. Ground or minced beef may be a bit too "dry", not juicy enough and lacks fat. And that, not only the costs, is the reason why they are made from beef AND pork. Most German butchers sell "Hackfleisch halb und halb" = "minced meat half and half", which is 50% beef and 50% pork. Some say that this is fine for "Frikadellen" or any other meatloaves, others will make them from 50% mixed minced meat and 50% pure minced beef. That is normally sold as "Beefhack" in Germany, mixing the English word with the German word "Hackfleisch" (hacken=to chop). The egg and the bread or breadcrumbs help to make the mix stick together. Of course, there is the question how much bread may go into the mix, or "whether the baker or the butcher would have won". It is a good idea to mix the chopped onions into the mix, more onions may go into the frying pan.
We don't have half&half cream in Germany. When he said half & half, he was referrimg to the minced meat, half is pork, half is beef. Frikadellen have different names throughout Germany, but are basically the same all over Germany. It is just the names that are different in the different regions. Unfortunately you are way off with the French/Spanish/English culture influence in our cooking. That really isn't a thing. Germans don't cook "bland", we let the ingredients shine. We use high quality ingredients and don't cover them up with too many spices. You are supposed to taste the ingredient and not just the spice. However, at home you season your food however you like it. 🙂 And that might be different from how you get it in a restaurant.
@@brittakriep2938 Gosch den recht zu, dem Kerle da'hane Heil'lichs Blechle noch o mol, des gat so net. Recht hasch da! Abre net "also" sondre mir sin DIE daitsche! Ganz b'sondres wens ums spare gäht gelle ;) Das undre'füttre mit Brot statt taire (teures) fleisch zu verwendre, des isch *urSchwäbisches* Gedankegut, "Spare wo'dre nur kosch" ;)
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Btw. *Frikadelle* is the orginal *Hamburger* meat.
The term *"Frikadelle"* has been used in German language regions since the end of the *17th century.*
In addition, at the beginning of the 18th century, the names *"Frickedelle"* and *"Fricandelle"* existed as forerunners of the *"Frikandelle"* for steamed cuts of meat, which is still used in gastronomy today.
My father's Frikadellen, cold or warm, with no side dishes BUT with mustard (and NO paprika... :()
It`s also a delicious cheap snack at your next grill or Imbiss Bude ... The meat is half and half..Half pork and half beef for a better taste...As you could see it`s easy and quick to make and you`ll never get wrong...a nice easy meal also for unexpected visitors or friends at a nice BBQ 😘😁😉The recipe for the meatballs is exactly the same as in "False Hare / Falscher Hase", only without the boiled eggs
You misunderstood him: there are about a dozen different WORDS for meatballs, but the recipe is basically the same all over Germany
I'm German, I love this simple but delicious traditional food, and he prepares it exactly the way I do it. I use to cook this once to twice a month at least. And if there are some Frikadellen left, no problem: The next day you can put one between a breadroll, add some mustard on top, and you have a perfect 10 o'clock late breakfast delicacy.
What you see on the map is the different regional names for the same dish. This topic is not as heated as the question why anyone would call a "Berliner" "Krapfen" or "Pfannkuchen". But there have been social media wars about these things.
But the intersting thing about this is, that most germans, when they see the word Frikadelle in your video name, will assume that the guy from the original video comes from northwest germany. That works with other words too. I'm sure you could train an Ai to ask germans a few questions to pinpoint their region pretty accurat on a map
To be fair, it is one of the better things to have a social media war about.^^
Frikadelle im Brötchen, basis of the Idea of Hamburger
Or with curry sauce like with currywurst!
Oder mit Currysoße wie bei der Currywurst !
I've never seen kartoffel Püree without milk.
We usually use milk to soak the bread rolls, water is more of an emergency alternative.
The recipes are all very similar, only the names vary greatly. Frikadelle, Boulette, Bratklops, Fleischpflanzerl, Fleischlaberl, Fleischküchle, Fleischklops or Wellklops is the name given to a fried flat dumpling made from minced meat, which is prepared and shaped in different ways. The equivalent in Austrian and Hungarian cuisine is the minced meat loaf. The etymological origin of the frikadelle is thought to be in the French term fricandeau (from the Gallo-Roman to Latin frigere 'to roast'), which refers to a larded and roasted veal cut. In the north-west they are called frikadelle, in the north-east bulette (from the French boulette for 'little ball') and in the south, mainly in old Bavaria, Fleischpflanzerl (plants made from meat). There are countless other terms and slight variations on the recipe, but these are the most common names.
In many European cuisines it is common to use minced meat half and half - a mixture of beef and pork. Beef gives the flavor and the fat content of the pork makes it smoother and juicier. They can be eaten warm or cold and will easily keep for two days in the fridge if not eaten beforehand.
Bread that is several days old or old bread rolls from the previous day are only soaked in water or milk and the squeezed out liquid is disposed of later, it is not used any further. It also works with toasted and cooled white bread. The softened bread makes the meat mixture nice and fluffy, without it they become rock hard (I still like them firm). The bread binds the liquid and prevents them from drying out prematurely. Many people soak the rolls in milk instead of water, but this is a matter of taste.
Brötchen, Semmel, Wecken, Schippe are also different name for the same thing.
Thank you for letting us know about the French influence on the name “Frikadelle”. That explains why we - being from Baden - are using this name. Baden is in Southwest Germany along the Rhine. On the other side of the Rhine is France, to be more precise, the Alsace.
Meatballs like I make them. I add a whole egg to a kg of Thuringian minced meat, which the butcher seasons with salt and pepper when mincing, and instead of dry bread rolls I use panko (Japanese breadcrumbs). The mixture is mixed together. Then I form meatballs weighing around 100 grams. One kg of mixture makes 12 meatballs. They are fried in clarified butter in a pan. Served with kohlrabi and mashed potatoes, it is always a real treat.
In the 19th century, rolls with warm meatballs (Frikadellen) and cold sauces were sold as a snack for dock workers in Hamburg. Emigrants brought the idea with them to the USA and also sold the popular patties with meatballs in New York's harbor. However, beef was cheaper there than pork (it kept better due to the lack of refrigeration) and they replaced it with beef.
The meatball in the roll became a best seller there, even outside the harbor. The product was named after its origin in the city of Hamburg and the Hamburger made its triumphant advance throughout the USA. In the meantime, Hamburgers became just Burgers. The emigrant did not patent the Hamburger, but did not die poor, as he founded a famous Hamburger restaurant in NYC that still exists today.
We also call them „Frikadelle“. My grandma used to make them quite frequently. But we live in the southwest of Germany (Baden) and so did quite some generations of my family before.
Frikadellen are really delicious and you can also take them with you on the go and eat them cold, or on a slice of bread or a roll with mustard! Delicious
I love Frikadellen as well. I pimp them up with chili powder and oregano (according to the famous german TV chef Steffen Henssler). The mashed potatoes are getting more creamy when you add some milk. Instead of the carrots shown in the video I prefer a mix of carrots and peas in a bechamel sauce (in Germany we can buy a mix of carrots and peas in a can). Yummy.
half and half means the meat half ground pork half ground beef
I like air pork more 😂
@@CavHDeu in the german langurage we only have ground pork or sea pork
@@gehtdichnixan3200 gilt das auch für luftgetrocknetes?🤔
I would never use gloves because 1. you produce waste 2. you may get micro plastic and chemicals in your food 3. it makes more fun with bare hands haha
The standard recipe for Frikadellen is: minced meat 50/50 pork and beef. 1 soaked (water or milk) or equivalent and white bread, an egg as glue, mustard and salt + pepper. Worm Frikadellen are not fast food, they are usually served with sauce, potatoes (boiled, fried or mashed) and vegetables.
This base can then be supplemented according to individual taste. One person likes pieces of pepper, pieces of chilli, another small pieces of cheese, pieces of bacon, etc. The variations are often called Party Frikadellen, they are often much smaller because they are intended as cold finger food.
8:56 The differences are mostly in terms of the amount of onions, amount of additional spices and whether you put some flour or breadcrumbs as panade. And the usual Berlin arrogance of their insistence on THEIR expression being the only correct one, even though most other regions don’t agree… FYI, there is also a Dutch or Flemish dish called „Frikandelen“ that has similar ingredients, but isn’t flat, more like a roll, and a Balkan dish called „Cevapcici“ which has *decidedly* more garlic and looks like short sausages (and iirc doesn’t include bread rolls for the dough/mass).
2:00 When we Germans refer to “half and half” ("halb und halb"), we mean minced meat that consists of half minced beef and half minced pork.
The best Frikadellen in the world, I ever had, have been made by an nice old lady who had a "Kneipe" (kind of a bar). Poorly she took the recipe with into her grave, she even didnt tell her daughter. I amtrying since years to make it as good as hers.
There was always a joke - the Frikadellen taste so good because of the beer-soaked beer mats...
I like to add chopped parsley to the mix.
I love how you're exploring German cuisine -- which is very much home cooking rather than fine dining. Try it, and enjoy! 🙂
The water is only for soaking the rolls.
You have to squeeze them out before you add them to the meat
in the modern frikandel in Europe one finds chicken meat that remained on the carcass after filleting (40%), also called mechanically separated meat, 25% is pork; some producers add approximately 5% horse meat.] The rest is water, breadcrumbs, binder, spices, onions and flavor enhancers. There are also special chicken frikandels that contain up to 80% chicken meat and no pork. In the United States, the frikandel consists of 50% pork, 35% beef and 15% chicken meat and no horse meat is used. There are also vegetarian frikandels; these are made with plant-based ingredients. BTW The Frikadel is a Dutch snack. The frikandel (under that name or variants thereof) as sausage-shaped spicy meat is only known in Belgium and the Netherlands. Surrounding countries usually only have the "frikadel", the spiced meatball, Germany the "Frikadelle", a spiced, flattened meatball. Confusingly enough, in some places in Belgium the name "frikandel" is also used for the meatball. The agreement creates confusion for many people, because they order a frikandel and get a meatball.
But the mashed potatoes must have milk in them, otherwise they are not German mashed potatoes.
Frikadellen do not only have various alternative names, their ingredients are the subjects of bitter controversy. To start with they are the poor people's steak. Ground or minced beef may be a bit too "dry", not juicy enough and lacks fat. And that, not only the costs, is the reason why they are made from beef AND pork. Most German butchers sell "Hackfleisch halb und halb" = "minced meat half and half", which is 50% beef and 50% pork. Some say that this is fine for "Frikadellen" or any other meatloaves, others will make them from 50% mixed minced meat and 50% pure minced beef. That is normally sold as "Beefhack" in Germany, mixing the English word with the German word "Hackfleisch" (hacken=to chop). The egg and the bread or breadcrumbs help to make the mix stick together. Of course, there is the question how much bread may go into the mix, or "whether the baker or the butcher would have won". It is a good idea to mix the chopped onions into the mix, more onions may go into the frying pan.
Light is good in my eyes!
In Germany, there is no such thing as "half and half" cream or "heavy" cream. You can usually only by regular cream (30% fat).
for Frikadellen sweat the onions before you put them in and let them cool completly before you put them in
It’s always better to take your bare hands if there good washed because with gloves you start to sweat and have cross contamination
Buter and Oil together makes the fat hotter and so you can cook better! Greetings from Germany
The mashed needs milk and butter!
We don't have half&half cream in Germany. When he said half & half, he was referrimg to the minced meat, half is pork, half is beef.
Frikadellen have different names throughout Germany, but are basically the same all over Germany. It is just the names that are different in the different regions.
Unfortunately you are way off with the French/Spanish/English culture influence in our cooking. That really isn't a thing.
Germans don't cook "bland", we let the ingredients shine. We use high quality ingredients and don't cover them up with too many spices.
You are supposed to taste the ingredient and not just the spice.
However, at home you season your food however you like it. 🙂
And that might be different from how you get it in a restaurant.
soak the breadroll in milk
The correct name is "Fleischpflanzerl"!
in germany we dont have meatballs like the usa or italiens we have only klopse in ''Königsberger Klopse''
8:49 "Southern states"? You're not pointing at Germany any more. That's Austria!
In a german cafeteria or a snack bar you will get it for und 10,00 EUR.
hy, chef here! You should never use gloves unless you have cuts, because they are way less hygienic then your good washed and sanitized hands.
Whe have NO MEATBSLS.
Whe have Fleischpflazrrl oder Frikadellen.
Go happy in Amerika.
Fleischküchle, we swabians are also German.
@@brittakriep2938 Gosch den recht zu, dem Kerle da'hane
Heil'lichs Blechle noch o mol, des gat so net.
Recht hasch da! Abre net "also" sondre mir sin DIE daitsche!
Ganz b'sondres wens ums spare gäht gelle ;)
Das undre'füttre mit Brot statt taire (teures) fleisch zu verwendre, des isch *urSchwäbisches* Gedankegut, "Spare wo'dre nur kosch" ;)