A frikandel (; plural frikandellen) is a traditional snack originating from the historical Low Countries (Netherlands, Belgium and north of France), a sort of minced-meat sausage, of which the modern version was developed after World War II. The history of this snack in the Spanish Netherlands goes back to the 17th century. History Unlike the modern frika(n)del, the historical frikandel (frickedil) is made from minced veal and generally spiced with mace, nutmeg, salt, pepper and optionally orange peel. A version without egg and breadcrumbs was cooked in a veal net. The shape of the frikadel could have been phallic on purpose. The writer P.C. Hooft called 'fricadellen' a recipe for old spinsters. Also, a special version of the frikadel was served to pregnant women, according to 18th-century cookery books. It was a veal meatball containing an egg yolk, hidden and sewn into a small leaf of lettuce. There is some confusion around whether frikandel should be written with or without an "n", but in essence, the frikandel and the frikadel are two different products. Until 2005 however, only the word "frikadel", was seen as the official spelling. After 2005, also the word "frikandel" was accepted (but again, it is a different product). The difference between a "frikandel" and a "frikadel" is that the frikadel was invented in 1954 and the frikandel is a similar product invented in 1958 and has a different production method, yielding a smoother end-product. Currently the frikadel is no longer in production. Description The modern frikandel is a cylindrical chewy, skinless, dark-coloured sausage-like meat product which is usually eaten warm. Unlike most sausages, the frikandel is deep-fried. In Belgium and in the north of France (Nord-Pas-de-Calais) it is called a "frikadel", "fricandelle" or "fricadelle". In some parts of Flanders (Belgium), notably around Antwerp, it is called "curryworst" (not to be confused with the German currywurst, though in eastern Germany people tend to make currywurst from skinless sausage). In the U.S. it is marketed under the "Dutch Dawg" and "Freakandel" brands. Due to the absence of a skin, one could argue that technically it is not a sausage. In Belgium frikadel means (also raw) minced pork; it seldom contains other meat. Where the sausage is called "curryworst", the term frikadel is often used to describe a sort of meatball (the precursor of the frikandel, with the same meat), commonly eaten in Belgium, Germany and Denmark. Who created