Crispy Frikandel with Wedge Fries & Mayo
Dutch deep-fried sausage served crispy and golden with hot potato wedges and creamy mayo for dunking. Ready in under 20 minutes with minimal effort.
- Total time
- 18 min
- Servings
- 2
- Calories
- 620
- Protein
- 18g
Ingredients
- 4 pieces frikandel sausages (or bratwurst), halved lengthwise
- 1 large potato potato wedges, cut from 1 large russet potato
- 6 cups neutral cooking oil for deep frying
- ½ cup all-purpose flour
- ½ cup mayonnaise
- 1 pinch salt and black pepper
Instructions
- 1
Heat oil in a deep skillet or Dutch oven to 350°F (175°C). Pat sausage halves and potato wedges dry with paper towels.
- 2
Toss sausage and wedges separately in flour seasoned with salt and pepper until lightly coated.
- 3
Fry wedges first for 6 minutes until golden and tender inside. Transfer to a paper-towel-lined plate.
- 4
Fry sausage pieces 3–4 minutes until deep golden brown on all sides. Drain on paper towels.
- 5
Divide frikandel and wedges between two plates. Serve immediately with mayo on the side.
Tools you’ll need
- deep skillet or Dutch oven
- deep-fry thermometer
- paper towels
- shallow bowl for flour
- slotted spoon or spider strainer
- large plate
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