- 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.
Brown Creamy Sauce
75-100 g butter
3 - tablespoon flour
1 1/2 - cup whole milk
1/2 - cup cream
3 - tablespoon flour
Brown liquid colour
Salt & pepper to taste
preferred - and to boost the taste of
the brown sauce: Use some of the melted
butter from frying the “Frikadeller”
- or some water from cooking the potatoes.
Danish Brown Creamy Sauce
Stir a little "butterball"
- white flour and butter
- plus a little bit of milk in a saucepan
together with some of the remaining frying
stock - or a bit potato water.. 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 liquid
brown sauce colouring to darken the gravy
- and sherry or wine can be added to flavour
the thick brown sauce for your “Frikadelle”
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
- plus parsley sauce.
Potatoes - butter & garlic
Pickled Red Cabbage
"Frikadelle" is a must and a tradition
to serve luke warm at Christmas in Denmark
at the cold buffet lunch table together with
numerous other pork dishes.
You can also buy various ready-made "Frikadeller"
supermarkets - at the butcher and various