Thinking party? Let chef Geert Elzinga from restaurant Essen in Sydney show you how the Dutch celebrate. No Dutch party would be complete without small Dutch hot dogs or croquettes, buttery filled eggs or delicate eel toasts.






Skill level

Average: 3.6 (16 votes)


  • 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

Cook's notes

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.