A common sight in the friteries or baraque à frites (frites and snack stands) in northeast France, Belgium and the Netherlands, fricandelles are made of beef, pork and sometimes a bit of horse meat, binders, spices, breadcrumbs, flavor enhancers and other additives, and deep fried.
It looks like a sausage, but it’s not really because it has no skin.
In German, fricandelle (first recording in 1692) was made into a patty and served in a bun with mustard...according to some food scholars, the origin of the modern hamburger!
In Lorraine, fricandelle is a slice of pork liver, surrounded by a crépine, like a crepinette.
Fricandelles are often confused with fricadelles, although these can also be meatballs made with pork and veal, bread, milk and nutmeg.
Image by Kliek