Composition and manufacture of patties

Updated article : 07/11/2017

The fricadelle (or fricandelle) is a sausage known to all in the North of the France, the Belgium and the Netherlands. Traditionally cooked in oil, this sausage from 18 cm is found in all chip shops or chip stalls.

A la question de quoi est faite une fricadelle la réponse courante est “tout le monde sait ce qu’il y a dedans mais personne ne le dit”. Sellers often refuse to reveal the composition, which is “top secrète”.

We therefore conducted a small survey to find out how are made and what are composed the famous burgers.

The manufacturing process

Mark Becker is part of leaders in manufacture of cakes to the Netherlands and boasts of being the origin of his invention there is almost 60 years now. Bernard Goethals, Director of the Group, says that “quand ça va mal économiquement, ça va justement bien pour la fricandelle”.

Most of the cakes were once made by the butchers, now everything is industrialized.

With the opening of the doors of the factory we have our first response elements :

Ceci est la matière première…

La viande est malaxée…

On mélange avec des épices…

La matière est prête…

Les fricadelles sont refroidies…

…puis congelées…

…et pour finir conditionnées

The composition

As for any sausage or ground beef we well doubt that it is not the most beautiful pieces of meat that are used. Are used, without surprise, the remains and the carcasses of animals at the slaughterhouse waste. It is mainly the remains of meat and chicken skin but also pork and sometimes horse (2-5% about). The proportion is two-thirds of chicken for one third of pork to which are added bread crumbs, dehydrated onions and a mixture of spices (among others : nutmeg, pepper and chilli) to give this unique to the fricadelle taste.

Ingredients :

Chicken waste (40%), waste of pork (25%), breadcrumbs (wheat flour, water, yeast, Salt), pork fat, onions, waste of horse (2%), Salt, spices, dextrose, aroma (may contain mustard), flavour enhancer (E621), emulsifier (E450, E452), maltodextrin, antioxidant (E300, E330), vegetable oil and fat, Egg, milk derivatives, corn starch.

By referring to our article on food additives, certain additives present in fried potatoes are not recommended for health :

You should know that there is also no pork patties.

Here are two small patties in Belgium plants reporting

Loading video

You know now what is made your fricadelle and how it is prepared !

View Comments

DULAC says:

17 January 2012 at 13 h 13 min

Well anyway, do you really know what you are consuming? ?
- Unknown says:
  
  25 January 2012 at 10 h 37 min
  
  Je suis d'accord avec toi, il n'y as que les Ch'ti qui savent ce qu'il y à dans une fricadelle, & l'élément secret n'as pas était dit !
Unknown says:

25 January 2012 at 10 h 36 min

Je suis une ch'ti, & tout les Ch'tis connaissent l'ingrédient secret . I can tell you that in this article, il n'y a pas l'ingrédient secret que tout les bon ch'ti connaissent ;) . C'est le secret du Nord, the Fricadelle, so only the northerners know it . Je suis d'ailleurs bien contente que l'ingrédient n'as pas était dévoilé . " Piou piou piou ! "
- Cornelia says:
  
  30 January 2012 at 13 h 49 min
  
  well answered !! Je suis d'accord
  - breton says:
    
    10 February 2012 at 21 h 43 min
    
    c'est juste un mélange oignons-muscade-piment-oignons
    nothing very secret
- SYLVIE says:
  
  2 October 2012 at 16 h 43 min
  
  since my childhood, my mother cooked fricadelle. Cependant elle n'était en forme de saucisse ! sliced with a "veil". J'avoue que ce plat était délicieux. Difficile d'en trouver en boucherie... damage, j'aime bien.
  Bon appétit !
  Sylvie
Exocet says:

26 January 2012 at 16 h 22 min

And do you believe that the merguez, chippo and other sausages are made from pure fillet?
And the pâtés for your sandwiches? Minced meat for Bolognese?
These industrial sites, ils sont controlées pour hygiëne et leur produits sont inspectée aussi....donc si vous êtes influencée maintenant avec cette article, you have to be careful what you are going to eat elsewhere soon, pizza, sandwicheries....
- Cornelia says:
  
  30 January 2012 at 13 h 50 min
  
  C'est vrai , I am Dutch .... j'ai 60 years and I'm still alive !!
  Je suis d'accord avec vous !
coco says:

6 March 2012 at 22 h 49 min

Le prochain secret reste a decouvrir...
coco says:

21 March 2012 at 21 h 58 min

Yuck
Marion says:

26 March 2012 at 20 h 41 min

Et dire qu'il y a du cheval et que j'en et manger se soir j'ai le moral au 0 ='( !! ( Les chevaux c'est tout pour moi ) !!!! ='(
Elodie says:

8 April 2012 at 20 h 24 min

Jmen fou comment c fais l'important c le gout c'est trop exelent la fricadelle et jchui parti du nord et puré keske sa me manque mais bon des kjy retourne jme fré un americain fricadelle direct humm
- Queen says:
  
  27 July 2012 at 12 h 46 min
  
  I'm from the Moselle and as soon as I go I bring back a stock
lucas says:

16 April 2012 at 19 h 38 min

Oh, ça a pas l'air apetissant c'est sur, but good, des nuggets du macdo c'est pas vachement mieux comme préparation et on en bouffe tous les jours des millions !
Morgan says:

25 April 2012 at 16 h 24 min

C'est vachement bon et je suis bretonne ! Vous savez ce qu'ils mettent dans le boudin noir ou blanc et dans le pâté de foie ???? Non ??? So don't be disgusted, you're missing something. !
Jacques says:

11 May 2012 at 18 h 06 min

Pity, l'orthographe...Ca pique les yeux!
- Chasam says:
  
  24 September 2014 at 9 h 17 min
  
  You know Jacques, l'orthographe en France est de la même composition que les déchets préparés pour la fricadelle ou autres saloperies du même genre. I think the fault should not be placed on the students., they only reproduce what the EN has formatted for them… with the blessing of statesmen so that our blond heads know as little as possible in order to better control them. The system is not new… We are therefore going to see the reappearance of public writers and for the dime, will write our official letters, our relational missives and our declaration of love notes. Nous aurons juste à lécher le timbre et les bottes de nos seigneurs.