Quick hop across the border into Holland...

...for some Dutch Frikandel. I often had one from my local Schnell Imbiss but unlike the German Frikadellen which is like a thick burger, the Frikandel is a 'skinless' sausage and often served on its own with curry ketchup and mayonnaise and topped with chopped raw onion, the Frikandel Speciaal.

Using a the recipe from this site I thought I'd give this one a try...

End result was pretty good - the recipe made 10 8" long Frikandel.

Not possessing a Millecroquette to make the frikandels, once the mix had been well combined I lined a baking tray with greaseproof paper then spooned the mixture into it. After flattening it all out I divided it into strips of 11/4" wide and 8" long (across the shortest side of the tray).

Roll into sausage shape using some greaseproof paper

Then cooked per instructions in the bouillon

Set to one side before deep frying for a few minutes.

The end result - Frikandel Speciaal

If I have one 'criticism' it is that the method above doesn't produce the dense texture that I remember.

This is the Millecroquette which some sites suggest using to make the frikandel -
https://www.amazon.co.uk/Millecroquettes.../dp/B004X8SDS6

Another foray into German cuisine - Koenigsberger Klopse...

During an episode of the spy drama "Deutschland 83", a plate of what looked like meatballs in white sauce was served to a senior East Germany Secret Service officer by Martin Rauch's mother. A little research revealed the meal as Koenigsberger Klopse.
This dish was also featured in a recent Rick Stein Long Weekends episode.

Had a go at making it this afternoon...

Served with mashed potato and pickled beetroot

Recipe used -
Koenigsberger Klopse / (Konigsberg Meatballs):

For the meatballs:

    1 hard bread roll or bun (a Kaiser roll or something similar is perfect)
    3/4 cup water
    1 lb ground beef (as lean as possible)
    1 strip of bacon, diced
    4 anchovy fillets, diced
    1 small onion, chopped
    1 large egg
    1/2 teaspoon salt
    1/4 teaspoon white pepper (or black if you prefer a stronger flavour)

For the broth:

    3 pints chicken stock
    1/2 teaspoon salt
    1 bay leaf
    1 small onion, peeled and halved
    6 peppercorns

For the gravy:

    1 1/2 tablespoons butter or margarine
    1 1/2 tablespoons unbleached flour
    1 tablespoon capers
    Juice of half a medium-sized lemon
    1/2 teaspoon prepared mustard (brown is best)
    1 large egg yolk
    1/4 teaspoon salt
    1/4 teaspoon white pepper

First, make the meatballs. Soak the roll in the water for about 10 minutes. Squeeze it dry; place in a mixing bowl with the ground beef. Add the bacon, anchovy fillets, onion, egg, salt and pepper, and mix them all together thoroughly.

Next prepare the broth. Boil the water, and add the salt, bay leaf, onion, and peppercorns to season. While this is going on, shape the meat mixture into balls about 2 inches in diameter. Add to the boiling broth and simmer over low heat for 20 minutes.

Remove the meatballs with a slotted spoon, set aside, and keep warm while you make the gravy.

Heat the butter or margarine in a heavy frying pan, and stir in the flour. Cook for 3 minutes, stirring constantly. Slowly blend in 2 cups of reserved broth.

When the broth is all stirred in, add the drained capers, lemon juice, and mustard. Simmer for 5 minutes.

Remove a small amount of the sauce to blend with the egg yolk. Stir the egg yolk back into the sauce, making sure it's thoroughly blended in. Season with salt and pepper.

Put the meatballs into the gravy: reheat it if necessary. Serve on a preheated platter.

A warm vinaigrette-based potato salad goes very well with these.