- 300 g beef mince (preferably from a butcher)
- 350 g pork mince (preferably from a butcher)
- 50 g goose fat (see Note)
- pinch each ground allspice and nutmeg
- 3 tsp onion powder
- 25 ml pouring cream
- salt and pepper
- salted water for poaching the sausages
- oil for deep frying
- finely diced white onion, mayonnaise and ketchup (tomato sauce) to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
In a large mixing bowl, combine minced beef, pork and goose fat, spices, onion powder and cream, season to taste and mix until combined. Place about one-third of this mixture into the bowl of a food processor. Process until fine and smooth, but don’t let it get too warm. Stir the processed mince back into the remaining mince mixture.
Transfer to a piping bag with a large, straight nozzle (about 1.5 cm), pipe long strips onto a baking paper lined oven tray. Cut into sausages about 6 cm long. Wet your hands and shape the sausages, squaring off the ends for the traditional Frikadel shape. Bring a large saucepan of salted water to the boil, reduce heat to a gentle simmer. Poach the sausages in batches for 5 minutes or until just cooked. Place on paper towel to dry, then chill in fridge.
Heat oil to 180°C. Fry in small batches, 1 minute for each batch, or until golden. Serve with diced onion, mayonnaise and ketchup.
• Goose fat is available from selected Continental delicatessens
Photography by Alan Benson. Styling by Michelle Noerianto. Food preparation by Nick Banbury.