{"id":16592,"date":"2018-09-28T09:55:30","date_gmt":"2018-09-28T07:55:30","guid":{"rendered":"https:\/\/bake-street.com\/?p=16592"},"modified":"2026-04-08T12:28:36","modified_gmt":"2026-04-08T10:28:36","slug":"vegan-sausage-hot-dog","status":"publish","type":"post","link":"https:\/\/bake-street.com\/en\/vegan-sausage-hot-dog\/","title":{"rendered":"Vegan Sausage Hot Dog"},"content":{"rendered":"

I have prepared a lot of veggie burgers<\/a> <\/strong>on the blog (if you want to see more recipes, you can do it on the Spanish section<\/a>), at home we like them a lot, although I have to admit that we will never say no to a good meat burger. This is another recipe that I have in mind in the near future, to find the ideal recipe for a perfect hamburger. But for the moment we’re staying on the vegetable side. The thing is, a couple of months ago I was thinking that I had never prepared vegetarian or vegan sausages<\/strong>, and I was really looking forward to it. So I started looking, reading and looking to leave you this Vegan Sausage Hot Dog<\/strong>.<\/p>\n

When I started looking for information on how to make vegetable\/vegan sausages, I saw that it wasn’t as simple as making a burger. The latter does not require certain ingredients or processes to ensure a texture, finish and shape. On the contrary, when we prepare sausages there are certain steps to take into account.<\/p>\n

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Making gluten-free, vegan sausages.<\/h5>\n

The first thing I had to do was look for a base ingredient that would result to the sausage. As I read about it, I saw that 90% of the recipes had one ingredient in common and that was wheat gluten<\/strong>. In some cases seitan. This is used to give texture to the sausage and has a finish very similar to those made with meat. But here I had a doubt, what about gluten intolerants?<\/strong><\/p>\n

I know that, in my case, I prepare them with a gluten bread. But for those of you who are celiac, you can make the sausage and serve it with a gluten-free bread or even without bread. It occurs to me to accompany it with rice noodles, salad, vegetables, sauerkraut…<\/p><\/blockquote>\n

Because the main ingredient is gluten and then it is accompanied by other elements that give it flavor and color… I didn’t like this. What I was supposed to be looking for was a sausage made mostly with vegetable ingredients<\/strong> and some other element to help you acquire that texture and finish. Then I found others made with tofu, an ingredient that I don’t like very much… So none of them convinced me.<\/p>\n

I started thinking about what I could use to provide texture without using gluten, tofu, seitan… I wanted the main element to be chickpeas combined with spices. And then I thought about glutinous rice flour<\/strong>. This type of flour acquires a glutinous texture when cooked, which would give us a perfect result when preparing a sausage. In addition, I decided to add potato starch<\/strong> to combine with glutinous rice flour and add texture. It’s not the same as using potato flakes, it has nothing to do with it.<\/p>\n

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Why potato starch instead of corn starch?<\/h5>\n

Potato starch contains a high percentage of phosphate, this will favor that it increases the viscosity of our elaboration. It also has gelatinisation capacity and a high swelling power.<\/p>\n

But it not only provides characteristics that improve the appearance or final result of our production but also has many benefits for our body<\/strong>. Specifically for our bacterial ecosystem.<\/p>\n

Potato starch together with other foods such as green bananas, cereals, legumes, rice and oats are rich in resistant starch<\/strong>.<\/p>\n

What’s with the resistant starch?<\/h5>\n

As its name suggests, it resists digestio<\/strong>n. It passes through our digestive system practically intact until it reaches the colon where our bacteria receive it with all the affection of the world. There are several types of resistant starch:<\/p>\n

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  • Type 1:<\/strong> Non-digestible because it is protected by cell walls such as legumes, cereals and seeds.<\/li>\n
  • Type 2:<\/strong> Basically undigestible due to its high amylose content. If cooked at high temperatures, it becomes digestible. We can find it in raw potato and green banana.<\/li>\n
  • Type 3:<\/strong> Also called retrograde starch, it is formed when certain types of starch are heated and cooled.<\/li>\n
  • Type 4:<\/strong> Chemically modified artificial starch.<\/li>\n<\/ul>\n

    It is arguably one of the healthiest foods for our bacteria<\/strong>. It also prevents metabolic damage<\/strong>, reduces blood glucose levels<\/strong> and improves insulin sensitivity<\/strong>. It improves intestinal health and produces good fat<\/strong>s.<\/p>\n

    If you want to know more about this subject, I recommend you take a look at the\u00a0Fitness Revolucionario<\/a><\/strong> post. It explains it very well (only Spanish) and gives a lot of information about it.<\/p>\n

    It’s Friday and… music!<\/h5>\n

    You know that I am “very musical” and whenever I can, I like to recommend a song or group. Today I’m not going to discover anything new because they are known worldwide. Just tell you that this is one of my favorite songs of this group and that the day\u00a0we saw them in concert almost cried of emotion LOL\u00a0Foo Fighters “The Pretender<\/a>” (Youtube link).<\/strong><\/p>\n