Crispy Frikandel with Spicy Mayo
Dutch street-food sausages, deep-fried until the casing cracks and the inside steams. Served with spicy mayo and mustard, just like Amsterdam does it.
- Total time
- 20 min
- Servings
- 2
- Calories
- 680
- Protein
- 18g
casualindulgentdutchporkcrispyjuicyweeknightcasual
Ingredients
- 4 count frikandel sausages (or bratwurst)
- 2 cups neutral oil for frying
- ½ cup mayonnaise
- 2 tbsp hot sauce or sriracha
- 3 tbsp Dijon mustard
- ¼ cup dill pickle slices
Instructions
- 1
Heat oil in a heavy-bottomed pot or Dutch oven to 350°F. Use a thermometer—don't skip this.
- 2
Pat the frikandels dry with paper towels. Carefully slide them into the hot oil.
- 3
Fry for 6–8 minutes, turning halfway, until the casing is deep golden and begins to blister.
- 4
Transfer to a paper towel–lined plate. Let cool 1 minute while you stir mayo and hot sauce together.
- 5
Serve frikandels on a plate with spicy mayo, mustard, and pickle slices on the side.
Tools you’ll need
- heavy-bottomed pot or Dutch oven (at least 3 quarts)
- instant-read thermometer
- slotted spoon or spider strainer
- paper towels
- small bowl
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