The choice at the chip chop between a frikandel, currywurst and a long hamburger depends mainly on personal taste, but each has its own characteristics. Let's delve deeper into the differences between frikandel, currywurst and long hamburger, both in history, preparation and taste.
Table of contents
Frying pan
A chip shop is a typical Belgian (and also Dutch) food stall or snack bar where various fried dishes are served, such as fries, croquettes, cheese snacks, frikandellen, curry sausages, spring rolls, long hamburgers and other snacks.
It is a beloved place for a quick bite or to pick up fries, often in combination with mayonnaise, ketchup, stew or other sauces.
The chip shop, also called "fritkot", is deeply ingrained in Belgian culture, where fries are considered a national dish. Many Belgians have their favorite chip shop and regularly go there to get a “pack of fries”.
In addition, a chip shop is often known for its relaxed atmosphere, where dishes are served quickly and easily, often in paper cones or containers.
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Frikandel, currywurst and long hamburger
In the Belgian and Dutch chip shop culture, the frikandel, currywurst and long hamburger are popular choices. In the chip shop, the combination of these snacks with fries and various sauces is extremely popular. Especially the frikandel and currywurst are iconic snacks, which are almost indispensable in the chip shop experience in Belgium and the Netherlands.
Here's a little more background on each of these snacks.
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frikandel
Origin
The frikandel is a popular Dutch and Belgian snack that was introduced in chip shops in the 50s. The word “frikandel” is probably derived from the French “fricadelle,” meaning meatball, but the dish as we know it today in chip shops is different.
Ingredients
The frikandel usually consists of a finely ground mixture of meat (chicken, pork and sometimes horse meat) with herbs and binding agents. The mixture is pressed into a smooth, oblong shape.
Preparation
A frikandel is usually fried and is recognizable by its smooth texture. It is rarely eaten without sauce. Popular toppings include:
- Frikandel special: with mayonnaise, ketchup or curry sauce and onions.
- Frikandel curry: with curry sauce.
Taste and texture
The frikandel has a soft, somewhat spongy texture with a mild, savoury flavour. The spices are subtle, and the sauce often determines most of the flavour experience.
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Currywurst
Origin
The currywurst served at the chip chop is especially popular in Germany (known as “Currywurst”) and Belgium. The German version became famous in the post-war years, around 1949, in Berlin. In the Netherlands and Belgium, the currywurst is somewhat less spicy than the German version, but the basis is similar.
Ingredients
The Dutch and Belgian currywurst is often made from pork and contains more spices than the frikandel. The meat is ground somewhat coarser, and some versions are coated with a thin intestinal membrane, which provides a crispy bite when baked or fried.
Preparation
In Germany, the sausage is often boiled first and then grilled or fried. In the Netherlands and Belgium, the sausage is usually fried directly and served with curry sauce or ketchup.
Taste and texture
The currywurst has a distinct, spicy flavour. In contrast to the frikandel, the texture is somewhat firmer, and some varieties have a crispy exterior. The spiciness comes mainly from the curry sauce, which is sometimes a bit sweet.
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Long hamburger
Origin
The long hamburger is a snack that you mainly find in Belgian and Dutch chip shops and snack bars. It is actually a hamburger in an elongated shape, which is handy for a sandwich or as a snack on its own.
Ingredients
The long hamburger usually consists of ground beef, sometimes mixed with pork or other meat. The ground beef is ground, seasoned and pressed into the shape of a sausage, but the taste is similar to a classic hamburger. The better fryer makes the long hamburger itself.
Preparation
Like the frikandel and currywurst, the long hamburger is often fried or grilled. It is sometimes served in a long white bun, but can also be eaten without a bun with various sauces such as ketchup, mustard or barbecue sauce.
Taste and texture
The long hamburger has a rich, meaty flavour from the beef, with a slightly firm texture. It tastes more like a classic hamburger than the other snacks.
Comparison
- Frikandel: Mild, smooth, neutral flavour, often dependent on the sauce for extra flavour.
- Currywurst: Spicier, coarser meat, firmer bite. Usually eaten with curry sauce.
- Long hamburger: Meatier, similar to a traditional hamburger, but in an elongated shape. Fits well in a bun.
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Your favorite choice
The choice you have to make in the fryer therefore depends largely on your preference for texture, flavor intensity and spices. If you like mild and smooth, the frikandel is a safe choice. For something spicier, order a currywurst in the fryer. And if you prefer a hamburger-like snack, the long hamburger is ideal.
Do you have a favorite or are you planning to try something new at the chip shop? Let us know in our group We Love Fastfood.
Cover photo: Snack bar on the Maas, the place for a tasty snack in Rotterdam
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