frikandel sausages

I've never made these myself, but I thought this was interesting enough to include FYI.

The correct name is frikandel, with N.
Frikadel (without N) or frikadeller is a meatball popular in many Northern-European countries.

This Dutch sausage is boiled without casing in food-grade tubing.

If you buy PVC tubing for this purpose, purchase 1" food-grade hot-water pipe.
Cut the pipe so the pieces will fit inside your deep-fryer basket.
Sand the cuts until smooth.
If you have a bottle-brush, run it through the pipes with a soap solution.
Boil the tubing several times, once in soapy water and once in vinegar water to clean out any remaining dirt and grease.

This is what you need for 6 sausages:

Pic1: frikandel special = with raw onions, mayonnaise, curry, ketchup
this picture borrowed from Wikipedia

Pic2-7: courtesy Wouter Bollen, with thanks.

Pic2: meat mix
Pic3: fill the tubes

Combine all ingredients in a food processor and run until the texture is very smooth. (Pic2)
Use a pastry bag to fill the tubes without air bubbles. (Pic3)
Alternatively use a ziploc bag with a corner cut away.

Pic4: boil in the tubes
Pic5: remove the sausages

As each tube is filled, place it in a tray with boiling water for 8-10 minutes. (Pic4)
Remove the tubes and carefully push the meat out. (Pic5)
Refrigerate until needed.
IMPORTANT:
- Refrigerate the sausages uncovered for several days to dry the sausages further.
- Deep-frying the sausages immediately after boiling can cause serious injury from grease-spatter.

Pic6: deep-fry
Pic7: ready to serve

When the sausages are sufficiently dry, deep-fry until golden brown. (Pic6+7)
Serve the frikandel according to your personal preference with ketchup, curry, mayonnaise, peanut butter, mustard, or a combination of the above.
The frikandel special is served with finely chopped onion, and a sauce mix of mayonnaise, curry and ketchup. (Pic1)