Use these snags to create simple hot dogs with a squeeze of sauce, or dress them up with fillings galore — you can’t go wrong when the sausage you’re using is this divinely flavoured!
You will need
Serves 6
- 100ml olive oil
- 1 large brown onion, finely chopped
- 125g mushrooms, finely chopped
- 8 garlic cloves, finely chopped
- 250 ml (1 cup) Guinness or dark beer
- 1 tablespoon soy sauce
- 1 tablespoon Vegemite
- 2 teaspoons liquid smoke
- 270g gluten flour, plus extra if needed
- 20g nutritional yeast
- 3 vegan beef-style stock cubes, crumbled
- 1 tablespoon granulated sugar
- 1 1/1 teaspoons dried marjoram
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon ground ginger
- 1 teaspoon smoked paprika
- 1/2 teaspoon chilli powder
- 1/2 teaspoon ground nutmeg
To serve
- 6 hot-dog rolls
- Sauerkraut
- Tomato sauce
- American mustard
- Potato chips
Recipe: Zacchary Bird
Directions
Step 1
Heat 1 tablespoon of the olive oil in a small frying pan over high heat. Sauté the onion for 5 minutes, then add the mushroom and sauté for a further 5 minutes. Add the garlic and cook, stirring occasionally, until the mixture starts to catch on the base of the pan.
Step 2
In a bowl, combine the beer, soy sauce, Vegemite and liquid smoke. Pour this mixture into the mushroom mixture and use it to deglaze the pan. Remove from the heat and purée until smooth using a stick blender.
Step 3
Fill a saucepan with water, set a steamer over the top and place over high heat until boiling. Reduce the heat to a simmer and cover.
Meanwhile, combine the remaining ingredients in a large bowl. Add the blended mushroom mixture and stir to incorporate. Knead with your hands for about 1 minute, adding a little more gluten flour if needed to bring the mixture together. It’s ready when it’s softly sticky and springy and able to be picked up.
Step 4
Divide the dough into six portions. Place each portion in a square of biodegradable plastic wrap, then roll into sausages inside the plastic wrap, twisting the ends to secure. Don’t wrap them too tightly as they will expand while steaming.
Once wrapped, use your hands to gently massage the sausages to round and smooth them out. Place in the steamer for 40 minutes. Remove the sausages from the steamer and allow to cool before unwrapping them.
Step 5
Heat the remaining oil in a frying pan over medium–high heat. Add the sausages and cook for about 8 minutes, moving them around constantly for the first few minutes so they don’t catch on the base of the pan. By the end of cooking, the sausages should be soft but cooked through with a firm exterior that’s starting to char.
Step 6
Stuff the hot-dog rolls with sauerkraut and place a sausage on top. Squirt over tomato sauce and mustard and serve with a side of potato chips.
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Recipe: Zacchary Bird
