Wheat Cookery 101

[ChefTessBakeresse]

Veggie Dogs (Seitan)



Is it possible to make homemade veggie dogs with great flavor and less sodium than the commercially prepared pre-fozen counterparts at the grocery store? We covered the basic steps for making seitan, but if you missed that post, please look here: Meatless Wonders 101 (Wheat Meat or Seitan) We are using the same basic ratio of 1 1/2 cup gluten powder to 1 cup liquid (concentrated vegetable stock if you're vegetarian). For added color I often use 1T paprika and 1T Pero® Caffeine Free All Natural Beverage. I've found the caramel color to be fantastic by adding just a few teaspoons of the powder. I add 1 tsp liquid smoke to the stock as well as 2 tsp cracked black pepper, 1T minced garlic, 2T minced onion and a 1/2 tsp sage.



Combine with the liquid.



See how dark it gets? Normally light colored gluten will look grey when cooked. I've never seen a grey meat that really appealed to me. Ever.



Cut the gluten ball into 4-6 pieces, depending on the size of the veggie dogs you prefer.




Lightly oil a foot long piece of foil. Squeeze the gluten into a thin log, then roll tightly in the foil, twisting the ends.



This recipe makes 4 "bratwurst" size sausages or 6 hot dogs. Simmer on high in a crock pot 2-3 hours. I make 20 at a time in my gallon size crock pot.



When finished cooking, allow to cool. You can brown the sausages in a little barbecue sauce on the stove, or place the unwrapped sausages in freezer bags and freeze for later use.



Slice thin for pizzas or for breakfast burritos.



Other Sausage flavors
(If you are vegetarian, feel free to use vegetarian stock as the liquid and omit the bullion) All the dry ingredients are added to the dry gluten before mixing. I use the low sodium MSG free bullion if I use it instead of fresh stock:

Pepperoni: Use 2 tsp beef or vegetable bullion, 1 tsp liquid smoke or sesame oil, 2 tsp cracked black pepper, 2 tsp dry oregano, 1 T minced fresh garlic, 1T paprika (for the color...or you can use dark coffee or pero.)

Mild Summer sausage:
Use 2 tsp ham or beef bullion, 1T mustard seed, 1 tsp cracked black pepper, 1 tsp liquid smoke, 2 tsp powdered sage, and 2 tsp minced rosemary.

Breakfast sausage:
Use 2 tsp beef or pork bullion 1T minced fresh rosemary, 2T maple syrup(mixed with the liquid), 1/4 cup dry onion, 1 clove fresh pressed garlic and 1 tsp pero or instant coffee for color.

Shrimp sausage for seafood chowders:
4 tsp shrimp bullion, clam juice for the liquid, 1T dry minced parsley, 1 T dry chives, 1 tsp garlic, 1 tsp lemon zest and a dash of Tabasco.

Southwest Roasted Chile Sausage:
4 tsp chicken bullion and 2 tsp each:ground cumin, new Mexico Chile powder, cilantro, lime zest 1 tsp liquid smoke.

Italian Fennel Sausage:
2 tsp pork or beef bullion, 1/4 cup minced onion, 1 1/2 tsp fennel seed, 1 T mustard seed, 1 tsp all purpose Italian Seasoning, 2T minced garlic, 1 tsp ground pepper.

Greek Sausage for gyros:
2 tsp beef bullion 2 T garlic, 1T fennel seed, 1 1/2 tsp dill seed, 1T dry mint, 1T fresh minced rosemary, 1 tsp liquid smoke, 4 tsp pero or postum granules, 1/2 tsp red pepper flakes.

There you go.