Hot Dog Sausages
Updated: Apr 29, 2021
After I posted my bratwurst recipe, I was often asked if I also had one for hot dog sausages. That's why I tried one. I know that a traditional hot dog should have a scalded sausage like a Frankfurter, but when I tried to find out which spices are in typical American hot dogs, I ended up with this spice mixture and was pretty happy with it.
Duration: 1.5 hours (plus one night's rest)
Makes 16-18 sausages
400g can of white beans including liquid
200g smoked tofu
65g rapeseed oil
250g beer (I took non-alcoholic)
100g coarsely chopped onion
25g tomato paste
5g yeast extract
10g apple cider vinegar
10g vegetable stock
10g paprika powder
2g garlic granules
1g of cumin
30g yeast flakes
500g gluten powder / seitan fix
25g beetroot powder (for color only)
optionally some red food coloring for the classic red tone
I can only recommend this seitan recipe to you if you have a food processor or kneading machine that processes the seitan really well.
Allegedly, gluten also develops well if you simply leave it to rest overnight (autolysis). But since I have no experience. If you tried this recipe and processed everything by hand, please let us know if it worked.
For the seitan, put all the ingredients except for the seitan fix / gluten powder in a mixer and mix them until the liquid is as smooth as possible.
Then put the mixture in a bowl and roughly knead it with the gluten powder by hand. The "dough" will look relatively crispy. Since there is a lot of dough and my food processor can't do it in one go, I advise you to divide the dough into 3 portions and then let the machine work the dough for 2-3 minutes. It could also take a little longer with a dough hook. Afterwards, however, the gluten should have developed well and clearly differ from the initial mixture (as in the bottom of the four pictures). You then repeat the whole thing with the whole dough.
Now let the seitan rest for 10 minutes. I like to be a little more precise and therefore like to weigh how much dough I have in total so that I can then divide it up better. For me it came out about 1800g and I divided the whole into 18 sausages a 100g.
Simply shape the sausages and wrap them in baking paper. I peel the lower part of the baking paper over the sausage, roll it up a bit, fold the sides in the middle and then roll it up completely. This is how the sausages actually hold up quite well.
Then I repeat the whole thing again with a layer of aluminum foil. While you are shaping the sausages, you can preheat the oven to 125 ° C.
By the way, I am well aware of the critical handling of aluminum foil, if you plan to make sausages more often, it may be worthwhile to buy silicone molds to avoid the rubbish that arises. The aluminum foil is not only used to keep the shape, it also keeps moisture inside and cooks the sausages a little better.
The sausages are then placed in the oven for 30 minutes. Then they are turned over and baked for another 30 minutes. Then take them out of the oven, let them cool down a bit and then give the seitan some time to sit completely overnight.
I think the sausages would get a little better if you steamed them, but I just don't have the practice for that. If you give this a try, please let me know how it worked.
The next day you can enjoy the sausages. Theoretically, however, you should also be able to store them in the refrigerator for up to a week or you can simply freeze them.
If you put them on the grill, you should brush them with a little oil or fry them directly in a pan with oil.
Then off to a hoagie or bought hot dog buns, topped with braised onions, gherkin slices and sauces of your choice. <3
If you've read this far, you might have noticed that I'm not running any adds, to improve your reading experience and because I deeply believe, that vegan recipes should be accesible to anyone.
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