Danish Food Culture and Cooking - Recipes

*A Part of the Danish Cultural Heritage*
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Danish Specialities and Recipes
"Frikadeller" - (Danish Pork Meatballs)
Old National and Everyday Dish
 
 
“Frikadeller” is a national dish - and the no. 1 preferred choice among the Danes - when selecting an every day pork dish. The first time “Frikadellen” is described in Denmark is around 1280 in a handwritten cook book where mixed minced pork meat and chicken meat is formed like meatballs. In the cookbook of Madam Mangor from 1837 the recipes of the “Frikadelle” is mentioned as we know it today. Mangor recommends that the minced pork meat is formed in a spoon - then dipped in breadcrumbs or flour - and then fried by regular fire. It is still a big mistery - why the Danes named the Danish meatballs for “frikadelle” - but a theory is - that the named stems from the French word “Fricasseé”. The Danes just love their “Frikadelle” - which is an all round popular dish to eat and enjoy all year round - in every region of the Danish kingdom. The “Frikadelle” is very easy to prepare and make - and the base is pure pork minced meat - but veal or beef meat can be added as a supplement. Surprise your Danish friends and make a “Frikadelle” dish for them - as all of the basic ingredients can be acquired and purchased abroad.
 
"Frikadeller" - med kartofler - sovs og surt!
(Danish Meatballs with potatoes - sauce and sliced sour vegetables)
 
"Frikadeller"
(Danish Meatballs with potatoes - sauce and sliced sour vegetables)

The dish is over 250 years old and has been a traditional everyday meal for generations of Danes all year round - and a must at Christmas time with the Grand cold buffet table. This recipe is from all over Denmark - and is prepared in different variations from region to region.
Ingredients
Ingredients:

250g
250g
1
100g
50g
1-2
3dl
1
1/4
75g


Seasoning
"Frikadelle"

Pork mince meat (500g)
Veal or beef mince meat (option)
Big Onion
White flour
Oats or breadcrumbs
Eggs
Milk - 3,5% fat
Teaspoon salt
Teaspoon pepper
Butter or Margarine

Allspice powder (Jamaica pepper)
 
The "Frikadelle" Mixture
The "Frikadelle" mixture gets better the more you mix the ingredients together. It is best if you leave the mixture to rest at least an hour in the fridge - before you mix it again - and use it to be formed as oval "Frikadelle" meatballs. Ad a bit of All Spice powder to the minced meat mixture - that will give it a slightly aromatic flavour of cinnamon - nutmeg and cloves. The Allspice fruit was discovered around 1620 by the English - and cultivated since. The Allspice seasoning has for centuries been used in many Danish recipes.
 
"Frikadelle"
When all the "Frikadelle" meatballs are shaped - fry them at high temperature on both sides - and then continue frying them at low heat around 5 minutes on each side.
 
The Original "Frikadelle" Dish
The Original "Frikadelle" dish with plain potatoes and thick brown sauce - which has been the Danes favourite dish for generations - and is an everyday eating for Danish families all over the country.
 
"Frikadelle" Sandwich
The “frikadelle” sandwich is one of the Danes favourite items in the daily lunchbox - as well as this delicious juicy pork burger is a must in every Danish picnic basket. The famous Danish open faced sandwich has also a "frikadelle" version with numerous of different toppings - and is quite a popular and delicious treat at lunchtime.

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"Frikadeller" - med kartofler - sovs og surt!

1. Mix the mince meat well together with the onion - flour or oats or breadcrumbs.

2. Then mix with the eggs. Mix spices - allspice powder - and milk together - add little by little to the meat.

3. The mixture gets better the more you mix the ingredients. It is best if you leave the mixture to rest at least an hour in the fridge - before you mix it again and use it.

4. The raw mixture should be used the same day as it is mixed.

5. Heat the pan.

6. Melt the margarine. Dip a tablespoon in the melted margarine.

7. Shape the meatballs with the tablespoon (take a tablespoonfull of the mixture and smoothen against the wall of the bowl it is in) and put the meatball in the margarine on the pan to fry.

8. When all the meatballs are shaped - fry them at high temperature on both sides and then continue frying them at low heat around 5 minutes on each side.

Thick Brown Creamy Sauce
75-100 g butter or margarine
1 1/2 - cups milk
1/2 - cup cream
3 - tablespoons flour
1 - tablespoon brown colour
1 - teaspoon salt

Traditional Danish Brown Creamy Sauce
Stir a little
"butterball" - white flour and butter or margarine - plus a little bit of milk in a saucepan together with some of the remaining frying stock. When the “butterball” mixture has a silky texture - then ad the remaining milk or cream and stir to the boiling point - as well as adding extra flour to the sauce. Stir constantly. Cook until preferred thickness and add salt and pepper. Milk or cream may be used with extra tablespoons of butter according to your taste. Use brown sauce colouring to darken the gravy - and sherry or wine can be added to flavour the thick brown sauce for your “Frikadelle” dish.

Extra Seasonings

You can ad extra seasoning to flavour your "Frikadelle" meat mixture such as garlic - parsley - nutmeg - carrots - sesame seeds - coriander - cumin seeds - mint leaves etc. All ingredients shall be added separately for each “Frikadelle” dish and in small doses - according to your taste.

Serve and eat with
:
Potatoes
- Marinated beetroot - pickled gherkins - strong mustard or warm rustic rye bread.

Delicious vegetables servings:
Besides serving “Frikadelle” with potatoes and thick brown creamy sauce - "Frikadelle" can also be served with Creamed Stewed Cabbage - Sweet Brown Cabbage - Creamed Stewed Potatoes - Mash Potatoes with butter and garlic - Danish Pickled Red Cabbage and pealed new potatoes.

Creamed Stewed Cabbage
Sweet Brown Cabbage
Creamed Stewed Potatoes
Mash Potatoes - butter & garlic
Danish Pickled Red Cabbage
Various tossed salads

Christmas traditions
"Frikadelle" is a must and a tradition to serve at Christmas in Denmark at the cold buffet lunch table together with numerous other pork dishes.

Ready-made "Frikadelle"

You can also buy various ready-made "Frikadeller" - in supermarkets - at the butcher and various grocery stores.

See Eating and traditional Danish food culture


Velbekomme - Enjoy your meal!

 
How to make Danish Frikadeller
A Homemade Danish Meatballs Recipe for Lunch - Dinners and Leftovers
 
 
Follow this video recipe by Danish cook Karen Grete - from Scandinavian Today Cooking - who will show you how to prepare and make a traditional "pork" frikadelle - which has been the Danes favourite dish for many generations.
 
 
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