· 1 min read

Broodje Frikandel Speciaal

Special frikandel sandwich; with curry ketchup, mayonnaise, and raw chopped onion.

🇳🇱 Netherlands · Family: Frikandel, Kroket & de Automatiek


The Broodje Frikandel Speciaal is the dressed-up snack-bar roll: a deep-fried frikandel in a soft bun, finished speciaal with curry ketchup, mayonnaise, and raw chopped onion. The angle is the word speciaal, which on a Dutch snack-bar menu is a precise instruction rather than loose praise. It means the curry-mayo-onion treatment, the same finish used on patat speciaal, applied to the frikandel. The result is a condiment-forward sandwich where the sauces and onion do as much of the work as the sausage.

Build it in order, because the sequence is what keeps it from collapsing into a slick. The frikandel, deep-fried until the skin is firm and the inside hot through, is often split lengthwise so it lies flat and the dressing has somewhere to sit. Curry ketchup goes on first, the thick, mild, slightly sweet Dutch curry, striped over the sausage to set the base note. Mayonnaise follows, full-fat and tangy, for richness against the curry. Raw chopped onion goes on last for sharp bite and crunch. Good execution keeps the three elements legible, the curry and mayo as separate stripes rather than a blended pink smear, the onion fresh and sharp, and the frikandel still hot and the largest single flavor. Sloppy execution drowns the sausage until it is a sauce delivery vehicle, lets the curry and mayo melt into one tepid slurry, or buries everything under a heap of raw onion.

Variation is mostly proportion and small swaps. Some counters offer it with extra onion or a heavier curry hand; others keep strictly to the standard trio. The curry-to-mayo ratio is where a snack bar develops a house style. Stripped of the speciaal dressing it reverts to the plain Broodje Frikandel, sausage and bread alone, a quieter and entirely different sandwich that deserves its own article rather than being crowded in here. What stays constant is the discipline under the loudness: speciaal is a defined finish, and a good one keeps the frikandel hot and present instead of letting the condiments swallow it.


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