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.
The question of what is made a common response fricadelle is “everyone knows what there is inside but no one says”. Sellers often refuse to reveal the composition, which is “top secret”.
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 “When it's going poorly economically, It will good for the 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 :
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.
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
You know now what is made your fricadelle and how it is prepared !
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Photo credits : Peter Smit, Editor of Distrifood