Dutch Frikandel with Curry Mayo and Onions
A beloved Dutch street-food sausage—crispy on the outside, juicy within—served with tangy curry mayo and caramelized onions. Ready in under 30 minutes and utterly satisfying.
- Total time
- 25 min
- Servings
- 4
- Calories
- 487
- Protein
- 18g
Ingredients
- 4 whole frikandel sausages
- 1 large yellow onion
- ½ cup mayonnaise
- 1 tablespoon curry powder
- 2 tablespoon olive oil
- 1 to taste salt and pepper
- 4 whole fresh crusty bread or rolls
Instructions
- 1
Slice the onion lengthwise from root to tip into thin half-moons about 1/8-inch thick, so they cook quickly and turn soft and sweet.
- 2
Stir the mayonnaise and curry powder together in a small bowl until uniform and bright yellow—this is your curry mayo.
- 3
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 4
Place all 4 frikandels in the hot skillet in a single layer and cook without moving them for 3 minutes until the undersides turn golden-brown.
- 5
Flip each frikandel over and cook for another 3 minutes until the second side is also golden-brown, then slide them to one side of the skillet.
- 6
Pour the remaining 1 tablespoon of olive oil into the empty side of the skillet and add all the onion slices.
- 7
Stir the onions constantly over medium-high heat for 4–5 minutes until they soften and turn light golden at the edges, tossing every 30 seconds.
- 8
Season the onions with a pinch of salt and pepper, then stir them once more to combine.
- 9
Slice each frikandel lengthwise halfway through its length, being careful not to cut all the way through, so it opens like a hot dog bun.
- 10
Spread 2 tablespoons of curry mayo inside each opened frikandel, dividing it equally among all four.
- 11
Pile the warm caramelized onions into each frikandel on top of the curry mayo, then nestle each one inside a piece of fresh bread.
- 12
Serve immediately while the frikandels and onions are still warm.
Tools you’ll need
- large skillet or frying pan (12 inches)
- small mixing bowl
- wooden spoon or spatula
- sharp knife
- cutting board
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