This is the ultimate Flemish street food one can find in any small village, town or city. Real Belgian fries, with any sauce of your liking, accompanied with a curry sausage (with all the toppings of course) and a “boulette” or “fricadelle”, depending on who you ask.
We topped our fries with curry ketchup and garlic mayonnaise but the options are endless.
Origin: Flanders (Belgium)
Preparation time: 20 minutes
Cooking time: 10 minutes
- 6 large russet potatoes
- ½ lb ground chuck
- 2 tbsp curry powder
- 1 tsp paprika
- 1 tsp red pepper
- 1 tsp chili powder
- ½ cup breadcrumbs
- 1 egg
- Fresh pepper
- Mix the ground beef with the egg, breadcrumbs, paprika, red pepper and chili powder and season with pepper.
- Mix well by hand and split in two parts.
- From one part, make two round fricadelles.
- Season the second part with curry powder (use more if need be) and roll out as a sausage.
- Boil the meat in water on low heat until cooked.
- Let rest and refrigerate (this can be done overnight).
- Peel and slice the potatoes (about 1 cm in diameter) and fry in hot oil (320) until lightly crisp but not colored on the outside. Set aside and let cool. Only fry a handful at a time so the oil temperature does not drop.
- Slice the fricadelles halfway through in four or six and slice the curry sausage halfway lengthwise.
- Fry the meat at 375 until crispy and dark brown.
- Fry the Belgian fries at 375 for about 2 minutes while stirring until golden brown and crisp.
- Top the curry sausage with mayonnaise, ketchup and minced onion.
- Curry ketchup: simply season regular ketchup with pepper and add yellow curry powder to taste. Refrigerate until ready to use.
- Garlic mayonnaise: season the mayonnaise with fresh pepper and add minced garlic to taste. Refrigerate until ready to use.
Serve in a tip bag with the fricadelles and curry sausage. Serve the two sauces on the side for dipping.