Danish Food Culture and Cooking Recipes - Frikadeller

*A Part of the Danish Cultural Heritage*
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Danish Specialities and Recipes
"Frikadeller" - (Danish Pork Meatballs)
Old National and Everyday Pork 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)



Pork mince meat (500g)
Veal or beef mince meat (option)
Big Onion
White flour
Oats or breadcrumbs
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.
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" Burger
The big porky “frikadelle” Burger is one of the Danes favourite treat in the daily lunchbox - as well as this delicious juicy pork burger is a must in every Danish picnic basket. The famou open Danish sandwich has also a "frikadelle" version with numerous of different toppings - and is quite a popular and delicious treat at lunchtime.
"Frikadelle" Smørrebrød - Open Danish sandwich
"Frikadelle" - Smørrebrød - is one of the Danes favourite open Danish sandwiches on rye bread - and garnished with various tasteful toppings.

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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
- 1 1/2 - cups milk
- 1/2 - cup cream
- 3 - tablespoons flour
- 1 - tablespoon brown --colour

Salt & Pepper to taste

If 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.

Traditional Danish Brown Creamy Sauce
Stir a little "butterball" - white flour and butter smoothly in a saucepan. Then ad a little bit of milk in together with some of the remaining frying stock. When the “butterball” mixture has a silky texture - then ad the remaining milk and cream - and stir to the boiling point - as well as adding extra flour to the sauce if nessasary. 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 Danish “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
- 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 - Various tossed Salads - plus Parsley Sauce or Cold Potato Salad.

Frikadeller with Cold Potato Salad
Frikadeller with Parsley Sauce
Creamed Stewed Cabbage
Creamed Stewed Potatoes
Mash Potatoes - Butter & Garlic
Danish Red Pickled Cabbage

Christmas traditions
"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.

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!

Danish Food Culture - Frikadeller & Hygge
Frikadeller & Hygge - the Danes favourite dish garnished with Danish Cosiness.
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.

Frikadeller and Hygge - that’s Danish Food Culture

The Frikadelle dish is a vital part of the genuine Danish Food Culture and is ordinated from the old rural areas of Denmark and from the Danish Country kitchen and can be eaten as a cold or warm dish either at luncheon time on a piece of Danish “Smørrebrød” - Open Danish Sandwich - or as a warm dish in the evening at supper time. As the Danes are the most pork eating people in the world and also one of the largest pork exporters globally – then the Danes at least lone a week prepare and serve their beloved “Frikadeller” - mainly with potatoes and thick brown sauce as an evening meal. Frikadeller and Hygge - that’s Danish Food Culture. The two pork based dishes “Frikadeller” and “Stegt fælsk” (Fried Pork Belly) are the Danes favourite meals and considered as the Danes national dishes.

See: Stegt flæsk

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