Oh and by the way, impossible & Beyond SERIOUSLY need to drop their prices, I often find myself going for the competitors because they're half the price which is a shame cause they're half the nice.
@@UncleLousKitchen oh no sorry about that. With the way this thing is catching on, it won't be long before it's in your local store. Here in the states a lot of times we can ask our store managers to stock items that aren't on the shelves. good luck!
@@sarabanks3003 agreed 100% hopefully one day vegan meat will be the norm and they can offer it at sustainable prices, I too would have a freezer full if they were half the price, at this stage it just doesn't make sense so it's a treat here and there.
When you make hot dog meat, you need to put it in the blender or food processor and emulsify it. It needs to be like a loose playdoh in order to be fully incorporated. Pink goo is how I've heard it described.
For real meat it’s usually enough to put it twice through the grinder and then put it in the KitchenAid until it gets a uniform light pink and very soft.
When I make non vegan hot dogs, emulsion is the key to the texture. Snap comes from the casing, but I believe there are vegetable based casings that might accomplish this. Really cool to see this video, I plan to try it if I see the impossible packs.
I forgot what I made, but the recipe called for ground coriander. I by accident I doubled the coriander. Lol...it tasted like hot dogs...!! Curiously, I looked up ingredients in hot dogs, and ground coriander was one of the main ingredients...along with salt, garlic and onion powder.
Bro you're smashing it again and again, you're an alchemist. for real you should have a show on the science channel or something lol this is wayyyyy beyond cooking.
Hey sauce, just a lil' feedback. I gotta say, I love it when you commentate over a timelaps like you did in this video at your second stuffing. It's rly enjoyable.
The binding properties of meat comes primarily from the transglutiminase present in it. Transglutiminase is the additive in processed deli meat that binds everything into one consistent mass. It's commonly known as "meat glue". But there are vegan sources of it that you might look into to if you really need to replicate that binding quality. One brand I found was Moo Gloo, but specifically the TI formula (the brown package). Some of their other formulas include milk proteins and aren't vegan. Something to think about.
Oh my goodness those look amazing! I think my kiddos would go nuts for these, they’ve been missing hot dogs. Wonder if I could batter them into corn dogs 🤔 this is going to be a weekend project for sure, thank you 🙌🏻
One of my fondest childhood memories was when my sisters and I were visiting our grandparents in Florida every summer. We'd swim in the pool every day and Grandma would make us hot dogs for lunch. These were fresh beef hotdogs from the local butcher with natural casings and zero preservatives. Grandma would pan fry them in lots of butter, and at the end add minced garlic. These transcended hot dogs on so many levels. I don't miss much since becoming vegan, but I REALLY miss those freakin hotdogs! If you can give me back my childhood I'll love you forever. XD
@@SauceStache OMG I can't even imagine. But every time you pull out some cool food ingredient I'm like.... *sigh* one day. LOL Hey - not sure if you already have it but you could do one of those master lists in Amazon with what you use! (Pleeeeeeease)
Okay, I was supposed to read a book right now but who care, I only want to watch your videos :D Honestly, I love each and every one of them even though I usually don't have the access to some of the ingredients ;P Thank you for inspiring all the companies about there to improve their produkt or even create new ones- I can sense how their development teams are studying your recipes to the T right now :D . Sending you lots of love! Have a great rest of the week!
Now try corndogs! :) Though, it would be hard to beat morningstar farms' corndogs - those aren't just as good as meat, they're better. If you can make something as good as those, you're a hero.
Love this. Thank you for the great idea. I don't use a stuffer. I roll my sausages in a small piece of parchment paper then wrap them in aluminum foil before steaming.
For a eatable casing, I think rice papers. Just wrapping the boiled and finished sausages in a layer or two of rice paper would work great. Should be super quick and easy, especially with some square cut rice papers. I think it would firm up super nice on the grill or pan fried in some oil, and give a nice casing snap and crisp. You obviously couldn’t use it to stuff with, but at a quick casing just for the people who enjoy having that snap. Just dip a sheet super quick in some water, lay it on a cutting board with the shiny side down, put a sausage on top, roll up the sausage until the rice paper just overlaps, cut of the rest. Let the the rice paper stick together at the ends by just squeezing them together. Put on the next sausage and roll again with what’s left of the paper. And repeat.
Mark! Next time you’re slipping a tubular piece of plastic over your cylinder, I’d suggest not saying “I guess I should have used a smaller one”. At least don’t do it out loud! 😬
Love your recipes! Why did you use kappa carregeenan and konjak gum instead of methycellulose powder? Do certain binding agents go better with certain “meats”? Thank you!
I'm not a vegan , I probably never will be. I enjoy watching your show so much. You're just such a great scientist / chemist you're just so fun to watch. I appreciate seeing you. I'm so glad that you're here.
Amazing ..I can't wait for a version without the beyond meat - I don't have access to that, but any chance, on your next try, you could use you kitchen wizardry to add a 'skin' perhaps after boiling for the 'bite' or 'knack' of a real hotdog? Thanks for sharing ..love your work!
I know you’ve done some amazing carrot videos as of late. I would love to see how you elevate the carrot dog, Mark. I am wondering if many of the same ingredients you put in with your impossible meat could work as a marinade? This video’s dogs look delicious, btw.
How do you think it would work if you added a ‘casing’ after they were cooked the same way you did with your beyond sausages? Maybe i’m weird but one of my favorite parts of a hot dog used to be the snap when I would bite into the casing lol I wonder if that could be replicated 🤔
Normal hotdogs are made with a MUCH finer grind and are closer to a slurry in consistency before being cased and often smoked. The snap you get out of an all beef frank (or: Nathan's Famous) is due to a intestinal casing that shrinks during the cooking. I would suggest if you come back to this at some point either double grind your "meat" or blend it in your mixed until it's homogeneous but still on the thicker side. Also traditional hotdogs use curing salts to aid in shelf life and it directly affects taste so consider looking into a "pink salt" or curing salt substitute.
BTW, marjoram (accented pronunciation like margarine) is closely related to oregano. In fact, oregano is also known as wild marjoram. The oregano can be substituted whenever marjoram is called for, though the quantity should be reduced (as with substituting nutmeg for mace) because it is stronger.
The first rule of any sausage making is to keep everything ice cold and that includes the attachments and any ingredients. Love you brother even though I'm a big meat eater. Cheers Mark Oh and give my love to Monica but thats standard😉
Great! Few proposed adjustments: Not sure which recipe you found, but a hot dog mix must be mixed for a long time. About 10 minutes. It's to get a complete emulsion going which makes the texture much denser and less airy. You have the stand mixer for it, so it should be a breeze. ;-) Keep up the good work man!
Plastic hot dog casing? It is basically exactly the same method as putting on a “rubber” on a real male “hot dog”. First, you practice on the fake hot dog 🌭 casing and then afterwards you then try it on the ”real thing” Absolutely brilliant! Take care!😁
I'm from central europe, we're using majoram every other day. It's great for stews and ragoux. One of my top mushroom ragoux recipe uses quite some. It's great! You might also try caraway, it blends great with majoram (used sparingly, it's quite intense). Both of those are my goto for really round flavor.
Real meat hot dogs are not just ground in a grind. The mixture is actually emulsified with special equipment. Perhaps a food processor will work, but getting the mixture to that emulsified consistency is the real problem with making hot dogs at home...whether using real meat or not. Also, as you've found out, mace is a critical flavor component of hot dogs, but it is hard to find locally. However, a little less nutmeg will work out fine, as mace is found on the outside of whole nutmegs and the taste is very similar.
Awesome!! You really should try one of those handsmoker. I'm using this on my vegan minced meat and it gives it really a great punch. Way way better than liquid smoke!
You are amazing! I usually stick to a very Whole Foods Vegan diet, but every once in a while I CRAVE things like hot dogs. Looks like you NAILED it! Now, if you could only show me how to make VEGAN BOLOGNA, I would be in absolute vegan heaven! Bologna just like Cumberland Gap Bologna. It's a mix of beef, fresh pork, and ham.
you should give chorizos a try (argentinian or spanish) Many foods in South America have or use chorizo. I have tried some where I live but they are always too dry and lack that crunch on the outside. You could even try to make some "Garbanzo con chorizo"
I'd recommend making a "farce" with the mix by combining your mix with ice water in a food processor. That is how many hotdogs are made. Also, if there was a way to replicate the hot dog skin, you'd be in business.
to get the meatgrinder thing verry clean put the onion at last thrue it and or make Apple sausage and then the apple also last that gets out a good amount of the meat and you have less effords to clean it
I want one!!! It looks soooo good. Your channel is one of the BEST vegan channels out here!!! Store bought vegan hot dogs are trash; they all taste like plastic or something, lol??
I've been making sausages with Impossible Burger using the Modernist Pantry plant-based sausage recipe and they have been outstanding- this recipe sounds like it will be just as good! Do you think the carrageenan and konjac work better than methylcellulose?
I wonder if you can even wrap it in cellulose paper, rice paper or yuba (tofu skin) and fry it to make it crispy cause one of the favorite things about a hotdog to me the snap of the casing. Great video! Thank you.
Did you put methylcellulose in this? That or psyllium husk powder. And hot dogs are made from a meat slurry. Blend that mix up until it is a paste throwing in ice chips along the way.
Cool video! I don't eat Impossible meats as a rule since they have a lot of ingredients not approved by the FDA. I am sitting on a few cases of Loma Linda Simple Franks and have a few cans of Big Franks (way less healthy but still vegan and containing FDA-approved ingredients). Still very cool to watch even if I just pop open a can these days when I want a veggie weenie.
You should try the Dutch smoked sausage from the vegetarian butcher. It would totally blow your mind and give you some great inspiration for your next hot dog.
wow, so exciting! love your videos! p.s. the impossible meat is 12 oz per pack and not 16 oz so it's actually 1.5 pounds (2 packs) of impossible meat....for 8 hotdogs.
I think people might not be ready to pay Impossible Meat prices for hot dogs, given that the carnist dogs are available in versions that are dirt cheap because the meat scraps used to make them are almost free. I'm gonna try this out soon, though. (Beyond guy who barely ever gets Impossible otherwise.)
Aw, I thought he was going to use edible vegan casings, if there is such a thing. What makes Nathan's Famous and Sabrett's hot dogs better to me, a carnivore originally from New York, is the snap when you bite into it from the casing. I like Impossible "Beef". I've had Burger King's Impossible Whopper (👍). If a vegan hot dog tasted like beef and had a casing, I would try it. This recipe does looks like a good substitute for Vienna sausages.
No way I would ever actually make this but looks pretty good. By the time you calculate the price of the meat, just egg, nut milk, carrageenan, etc and then add on the labor and specific tools involved.. not worth it 😐.
Amaaaaazing!! You are something else! We need your products on the market. After seeing this and your latest burger vids, Im thinkin you need to open a saucestache burger/hotdog joint. Mmmm 😍😍😍
Cut the bottom off of a 2 liter bottle, turn it over, pack your meat into the bottle and press it out of the neck using the base of the bottle upside down. Easy peasy.
thats great this stuff has no methylcellulose like that last stuff you used . Impossible Burger ingredients list: Water, Textured Wheat Protein, Coconut Oil, Potato Protein, Natural Flavors, 2% or less of: Leghemoglobin (soy), Yeast Extract, Salt, Soy Protein Isolate, Konjac Gum, Xanthan Gum, Thiamin (Vitamin B1), Zinc, Niacin, Vitamin B6, Riboflavin (Vitamin B2), Vitamin B12.
Great job! Wondering about the carrot dogs and why none of the recipes use these seasonings. Had researched hotdog recipes for seasonings to make my own carrot dog recipe. Would love to see you do a carrot dog recipe with these and other seasonings!!!
Since the Impossible Meat isn't readily available in a lot of places....is there a way to make it at home.....You are the cooking GURU~~~ :-) Can we do it??
I make seitan hot dogs that are very good. I’m curious about the texture of yours. Texture is my issue when it comes to fake meats. You also use all the same spices I use. Sometimes I will use smoke black pepper. I will have to agree with you that homemade vegan dogs are a lot better than store bought.
Kosher hot dogs, which I consider the best, and, therefore, kosher style hot dogs, could not have milk as an ingredient, as mixing milk and meat is not allowed, so where did you get this recipe?
I'm surprised there was no curing salt used. Hotdogs are cured, so usually the mix includes Curing Salt ( also known as Tender Quick or Prauge Powder #1) Or is it because it was plant based there is no need for curing it?
I'd love to see you try your kitchen alchemy hand at recreating some of the top keto products! Thin slim foods pasta an bagels/bread. Smart baking company burger buns.
Oh and by the way, impossible & Beyond SERIOUSLY need to drop their prices, I often find myself going for the competitors because they're half the price which is a shame cause they're half the nice.
Gardein's beefless burgers are bomb fr. me and my bf like them better than impossible.
@@upittman1 I haven't found Gardein here (Dublin, Ireland) but we do have Beyond which is also twice the price of the others.
Beyond and impossible are way overpriced, Yes they're great quality but I'd be far more likely to buy twice the amount if they cost less.
@@UncleLousKitchen oh no sorry about that. With the way this thing is catching on, it won't be long before it's in your local store. Here in the states a lot of times we can ask our store managers to stock items that aren't on the shelves. good luck!
@@sarabanks3003 agreed 100% hopefully one day vegan meat will be the norm and they can offer it at sustainable prices, I too would have a freezer full if they were half the price, at this stage it just doesn't make sense so it's a treat here and there.
When you make hot dog meat, you need to put it in the blender or food processor and emulsify it. It needs to be like a loose playdoh in order to be fully incorporated. Pink goo is how I've heard it described.
I've seen that goo hahaha But I still wanted a bit of texture.. You can really blend as far as you want with these though!!
For real meat it’s usually enough to put it twice through the grinder and then put it in the KitchenAid until it gets a uniform light pink and very soft.
When I make non vegan hot dogs, emulsion is the key to the texture. Snap comes from the casing, but I believe there are vegetable based casings that might accomplish this. Really cool to see this video, I plan to try it if I see the impossible packs.
When are you opening your plant based food corporation!! Do it!
hahahahah one day!!
I second this.
@@SauceStache I'm ready to buy
Yes!! I'd buy stock in it. I love your videos!!
@@SauceStache Please take my money!
I call ground coriander “the hotdog spice”. The first time I used it, the aroma instantly reminded me of hotdogs.
hahah it really is!!
I forgot what I made, but the recipe called for ground coriander. I by accident I doubled the coriander. Lol...it tasted like hot dogs...!! Curiously, I looked up ingredients in hot dogs, and ground coriander was one of the main ingredients...along with salt, garlic and onion powder.
Agreed. I immediately ignore any of those “carrot dog” recipes that do not include coriander.
Ground seeds? Ive only used the leaves so far
@@eZU4nQsWN9pAGsU38aHj Yes, the ground seeds. The leaves are cilantro, they both come from the same plant, yet they have very different flavors.
Bro you're smashing it again and again, you're an alchemist. for real you should have a show on the science channel or something lol this is wayyyyy beyond cooking.
Whoa thank you so much!!
This is the future business name for when grocery stores start stocking Sauce Stache products. 😉 The Alchemist!
@@herbivorosaurus I wholeheartedly agree
Ikr omg he's amazing
Hey sauce, just a lil' feedback. I gotta say, I love it when you commentate over a timelaps like you did in this video at your second stuffing. It's rly enjoyable.
Well thank you so much for that feedback!! I really enjoyed making this video and I didn't want to have to edit anything out!
Honestly man, you’re hitting it out of the park with all of this. If impossible does end up making V hotdogs I’ll just assume they watched your video.
hahahah I really hope they do! lol Thank you
If Impossible Meats does this they should call it the “Stashdog”
Agreed!
Also, love how you filled in the “son of a ”.That was funny!
The binding properties of meat comes primarily from the transglutiminase present in it. Transglutiminase is the additive in processed deli meat that binds everything into one consistent mass. It's commonly known as "meat glue". But there are vegan sources of it that you might look into to if you really need to replicate that binding quality. One brand I found was Moo Gloo, but specifically the TI formula (the brown package). Some of their other formulas include milk proteins and aren't vegan. Something to think about.
Oh my goodness those look amazing! I think my kiddos would go nuts for these, they’ve been missing hot dogs. Wonder if I could batter them into corn dogs 🤔 this is going to be a weekend project for sure, thank you 🙌🏻
One of my fondest childhood memories was when my sisters and I were visiting our grandparents in Florida every summer. We'd swim in the pool every day and Grandma would make us hot dogs for lunch. These were fresh beef hotdogs from the local butcher with natural casings and zero preservatives. Grandma would pan fry them in lots of butter, and at the end add minced garlic. These transcended hot dogs on so many levels. I don't miss much since becoming vegan, but I REALLY miss those freakin hotdogs! If you can give me back my childhood I'll love you forever. XD
Ermagerrrrd. So excited for this video. I LOVE Sauce Stache and all the experimentation that goes on. I'm super jealous of his pantry. LOL
Yeah me too. Sometimes plain old veggie dogs just don't cut it....
Let's start a petition for a full list of what's in his pantry.... lol heehehe (I probably can't afford it anyway)
hahahahah Thank you!!! It took a long time to develop this pantry hahah
@@SauceStache OMG I can't even imagine. But every time you pull out some cool food ingredient I'm like.... *sigh* one day. LOL Hey - not sure if you already have it but you could do one of those master lists in Amazon with what you use! (Pleeeeeeease)
Thank you for being honest when it doesn’t work. Holding yourself to a higher standard makes your channel worth watching.
Okay, I was supposed to read a book right now but who care, I only want to watch your videos :D
Honestly, I love each and every one of them even though I usually don't have the access to some of the ingredients ;P
Thank you for inspiring all the companies about there to improve their produkt or even create new ones- I can sense how their development teams are studying your recipes to the T right now :D
.
Sending you lots of love!
Have a great rest of the week!
Awww You're the best!!! That means so much! ❤️❤️❤️
Incredibly educational to show the trial and error aspects and how a good cook goes about problem solving. Bravo!
Now try corndogs! :)
Though, it would be hard to beat morningstar farms' corndogs - those aren't just as good as meat, they're better. If you can make something as good as those, you're a hero.
Love this. Thank you for the great idea. I don't use a stuffer. I roll my sausages in a small piece of parchment paper then wrap them in aluminum foil before steaming.
For a eatable casing, I think rice papers.
Just wrapping the boiled and finished sausages in a layer or two of rice paper would work great.
Should be super quick and easy, especially with some square cut rice papers.
I think it would firm up super nice on the grill or pan fried in some oil, and give a nice casing snap and crisp.
You obviously couldn’t use it to stuff with, but at a quick casing just for the people who enjoy having that snap.
Just dip a sheet super quick in some water, lay it on a cutting board with the shiny side down, put a sausage on top, roll up the sausage until the rice paper just overlaps, cut of the rest.
Let the the rice paper stick together at the ends by just squeezing them together.
Put on the next sausage and roll again with what’s left of the paper.
And repeat.
Beef hotdogs don’t even look as good as yours 😂‼️ I’m shook
ITS SOOOOOO GOOD!!
Mark! Next time you’re slipping a tubular piece of plastic over your cylinder, I’d suggest not saying “I guess I should have used a smaller one”. At least don’t do it out loud! 😬
I giggled at that. I have the sense of humor of a prepubescent boy. LMAO
Erin Maurer guilty as well. I’m 67.
@@garya3056 Hahahaha. 50
Those look perfect Mark!! 🙌🔥
Ahhh thanks so much Emma!!!! They were sooo good!
A lot of times when you have a craving its really for the herbs and seasonings
Love your recipes! Why did you use kappa carregeenan and konjak gum instead of methycellulose powder? Do certain binding agents go better with certain “meats”? Thank you!
I'm not a vegan , I probably never will be. I enjoy watching your show so much. You're just such a great scientist / chemist you're just so fun to watch. I appreciate seeing you. I'm so glad that you're here.
Amazing ..I can't wait for a version without the beyond meat - I don't have access to that, but any chance, on your next try, you could use you kitchen wizardry to add a 'skin' perhaps after boiling for the 'bite' or 'knack' of a real hotdog? Thanks for sharing ..love your work!
I know you’ve done some amazing carrot videos as of late. I would love to see how you elevate the carrot dog, Mark. I am wondering if many of the same ingredients you put in with your impossible meat could work as a marinade?
This video’s dogs look delicious, btw.
Ok, now you're getting to the heart of things Mark. So, can we expect a hot dog from the mind of Mark, rather than impossible meat?
Totally!!! I needed to nail this one first before going all in!!!
@@SauceStache An ultimate sauce stache carrot dog, perhaps?
How do you think it would work if you added a ‘casing’ after they were cooked the same way you did with your beyond sausages? Maybe i’m weird but one of my favorite parts of a hot dog used to be the snap when I would bite into the casing lol I wonder if that could be replicated 🤔
This channel is really underrated. All the recipes you make are awesome!
Normal hotdogs are made with a MUCH finer grind and are closer to a slurry in consistency before being cased and often smoked. The snap you get out of an all beef frank (or: Nathan's Famous) is due to a intestinal casing that shrinks during the cooking. I would suggest if you come back to this at some point either double grind your "meat" or blend it in your mixed until it's homogeneous but still on the thicker side. Also traditional hotdogs use curing salts to aid in shelf life and it directly affects taste so consider looking into a "pink salt" or curing salt substitute.
I think one could use the same casing they use on Beyond sausages to achieve that "snap".
BTW, marjoram (accented pronunciation like margarine) is closely related to oregano. In fact, oregano is also known as wild marjoram. The oregano can be substituted whenever marjoram is called for, though the quantity should be reduced (as with substituting nutmeg for mace) because it is stronger.
A piece of shelf liner or a damp towel under your cutting board Will keep it in place. Rocking a knife while your board is sliding around isn't safe.
The first rule of any sausage making is to keep everything ice cold and that includes the attachments and any ingredients. Love you brother even though I'm a big meat eater. Cheers Mark Oh and give my love to Monica but thats standard😉
Can’t wait to try them. Change the seasoning and Wrap them in rice paper for for brats or sausage.
Can you skin it like you did the wings? After the hotdog has been shaped and firm remove the plastic casing and skin it. Sounds like it should work.
I love it when you laugh when you nail it 😂❤️❤️❤️
lol
Me too! Haha haha
He's like a crazy scientist Hahaha
@@aneoliveira1464 EXACTLY! Haha haha I LOVE IT
Great! Few proposed adjustments: Not sure which recipe you found, but a hot dog mix must be mixed for a long time. About 10 minutes. It's to get a complete emulsion going which makes the texture much denser and less airy. You have the stand mixer for it, so it should be a breeze. ;-) Keep up the good work man!
It's like every vegan video I've ever wished for you end up making 😅
Awesome job with the hotdogs! Would you ever consider trying to make a vegan kielbasa?
You've never has Loma Linda links the best!! My fav all time
i love your energy! you could just make a tea and record it and i'd thought 'maan this is the best tea this guy's ever had!' :D
hahah awww thanks
Plastic hot dog casing? It is basically exactly the same method as putting on a “rubber” on a real male “hot dog”. First, you practice on the fake hot dog 🌭 casing and then afterwards you then try it on the ”real thing” Absolutely brilliant! Take care!😁
I'm from central europe, we're using majoram every other day. It's great for stews and ragoux. One of my top mushroom ragoux recipe uses quite some. It's great!
You might also try caraway, it blends great with majoram (used sparingly, it's quite intense). Both of those are my goto for really round flavor.
Now if you can nail chillean seabass! I'd use a miso marinade and sneak in sesame oil. You are brilliant! Nothing is off limits!
Real meat hot dogs are not just ground in a grind. The mixture is actually emulsified with special equipment. Perhaps a food processor will work, but getting the mixture to that emulsified consistency is the real problem with making hot dogs at home...whether using real meat or not. Also, as you've found out, mace is a critical flavor component of hot dogs, but it is hard to find locally. However, a little less nutmeg will work out fine, as mace is found on the outside of whole nutmegs and the taste is very similar.
Awesome!! You really should try one of those handsmoker. I'm using this on my vegan minced meat and it gives it really a great punch. Way way better than liquid smoke!
Ahhh I really do!! I've wanted on for a while and just need to get it hahah
Ok, now do this recipe with the "casing" from your beyond sausage!
how about Cha Lua Chay (vietnamese vegan ham')? it's made with bean curd skins.
Totally made that! It’s pretty cool! It’s more of its own unique thing really.
You are smart, you are tenacious, you are fearless, and you are funny. You rock SauceStache!
You are amazing! I usually stick to a very Whole Foods Vegan diet, but every once in a while I CRAVE things like hot dogs. Looks like you NAILED it! Now, if you could only show me how to make VEGAN BOLOGNA, I would be in absolute vegan heaven! Bologna just like Cumberland Gap Bologna. It's a mix of beef, fresh pork, and ham.
Are the casings not edible? Why don't you crisp those up in an oil fry so you get a crunch with the dog?
you should give chorizos a try (argentinian or spanish) Many foods in South America have or use chorizo. I have tried some where I live but they are always too dry and lack that crunch on the outside.
You could even try to make some "Garbanzo con chorizo"
I'd recommend making a "farce" with the mix by combining your mix with ice water in a food processor. That is how many hotdogs are made. Also, if there was a way to replicate the hot dog skin, you'd be in business.
to get the meatgrinder thing verry clean put the onion at last thrue it and or make Apple sausage and then the apple also last that gets out a good amount of the meat and you have less effords to clean it
I'm a recent subscriber but I'm enyoing your kitchen lab recipees like crazy. Man, you rock!
I want one!!! It looks soooo good.
Your channel is one of the BEST vegan channels out here!!!
Store bought vegan hot dogs are trash; they all taste like plastic or something, lol??
Do something about that cuttingboard it's skating around!
Maybe a moist kitchentowel or cloth? :D
I've been making sausages with Impossible Burger using the Modernist Pantry plant-based sausage recipe and they have been outstanding- this recipe sounds like it will be just as good! Do you think the carrageenan and konjac work better than methylcellulose?
I wonder if you can even wrap it in cellulose paper, rice paper or yuba (tofu skin) and fry it to make it crispy cause one of the favorite things about a hotdog to me the snap of the casing. Great video! Thank you.
I love my sausage attachment for the kitchen aid.
Its so great!!
I guess “fake” means vegan. I was here looking for fake as in I’m making prop plastic hot dogs lol
😂
Did you find what you needed? You can buy play food in the toy aisle. I brought some for my child's play kitchen. It doesnt cost much at all
Did you put methylcellulose in this? That or psyllium husk powder. And hot dogs are made from a meat slurry. Blend that mix up until it is a paste throwing in ice chips along the way.
Cool video! I don't eat Impossible meats as a rule since they have a lot of ingredients not approved by the FDA. I am sitting on a few cases of Loma Linda Simple Franks and have a few cans of Big Franks (way less healthy but still vegan and containing FDA-approved ingredients). Still very cool to watch even if I just pop open a can these days when I want a veggie weenie.
Lemme say that your videos are great. I gets. True passionate vibe from you and I love watching you every time I get a notification. Your a real OG!
You should try the Dutch smoked sausage from the vegetarian butcher. It would totally blow your mind and give you some great inspiration for your next hot dog.
Those look amazing. Definitely would pan fry after the initial boiling.
wow, so exciting! love your videos! p.s. the impossible meat is 12 oz per pack and not 16 oz so it's actually 1.5 pounds (2 packs) of impossible meat....for 8 hotdogs.
I want to try these so bad, I found some edible vegan sausage casing on Amzn, we'll see. Thanks for this video!
Thanks dude. A piping bag works as well .
do u think seaweed casings would be good for this?
YES!! I bet they would work great!!!
Brilliant idea and I’m sure it tastes delicious!
One question, was anyone else laughing when he was stuffing the hotdogs?
Where did your passion to make vegan meats come from, I love it
I think people might not be ready to pay Impossible Meat prices for hot dogs, given that the carnist dogs are available in versions that are dirt cheap because the meat scraps used to make them are almost free. I'm gonna try this out soon, though. (Beyond guy who barely ever gets Impossible otherwise.)
Is it okay to use Beyond Meat instead, I have no access to the Impossible ground meat
Love the video!!would be intrested in trying out vegan cream cheese at some point? Id love to get your take on it ^_^
Aw, I thought he was going to use edible vegan casings, if there is such a thing. What makes Nathan's Famous and Sabrett's hot dogs better to me, a carnivore originally from New York, is the snap when you bite into it from the casing. I like Impossible "Beef". I've had Burger King's Impossible Whopper (👍). If a vegan hot dog tasted like beef and had a casing, I would try it. This recipe does looks like a good substitute for Vienna sausages.
Try the beyond sausages, they have a casing type thing and it's interesting. It's made out of an algae I think?
Wonderful video! Can’t wait to try this. My favorite plant based hot dog has been from Field Roast. Will be nice to make my own
Majoran is the typical spice for german Bratwurst. Like the famous small Nürnberger.
No way I would ever actually make this but looks pretty good. By the time you calculate the price of the meat, just egg, nut milk, carrageenan, etc and then add on the labor and specific tools involved.. not worth it 😐.
I'm so excited about this. too much work for me but I'm looking forward to the people at impossible picking up on this idea.
I put carrageenan under " must avoid"
Amaaaaazing!! You are something else! We need your products on the market. After seeing this and your latest burger vids, Im thinkin you need to open a saucestache burger/hotdog joint. Mmmm 😍😍😍
I always wondered why the tofu from this restaurant where I live tastes like hot dogs and now I know why!
Hi. Can we use your "never buy fake meat again" recipe to replace beyond beef meat. Thanks
What say you, Mark? These look awesome!
Cut the bottom off of a 2 liter bottle, turn it over, pack your meat into the bottle and press it out of the neck using the base of the bottle upside down. Easy peasy.
I wheezed laughing when you said "look at that son of a *bark*"! Those look fantastic!
thats great this stuff has no methylcellulose like that last stuff you used .
Impossible Burger ingredients list: Water, Textured Wheat Protein, Coconut Oil, Potato Protein, Natural Flavors, 2% or less of: Leghemoglobin (soy), Yeast Extract, Salt, Soy Protein Isolate, Konjac Gum, Xanthan Gum, Thiamin (Vitamin B1), Zinc, Niacin, Vitamin B6, Riboflavin (Vitamin B2), Vitamin B12.
Why not use soja based wrapping? You can eat it an you get the typical tension of a sausage
Im really not comftable to cook plastic at all
Great job! Wondering about the carrot dogs and why none of the recipes use these seasonings. Had researched hotdog recipes for seasonings to make my own carrot dog recipe. Would love to see you do a carrot dog recipe with these and other seasonings!!!
For clarification, I mean whole carrots marinated and cooked in hotdog seasonings.
The thing I miss is the “crunch” when you bite into it. Can you come up with some way to do that?
You would have to leave some kind of edible casing on it. Maybe similar to Beyond sausage's casing?
Maybe use a rice paper wrapper?
I have never seen someone so excited for hot dogs but I'm here for it
QUESTION: Are you using plant based plastic or petroleum plastic?
Since the Impossible Meat isn't readily available in a lot of places....is there a way to make it at home.....You are the cooking GURU~~~ :-) Can we do it??
seriously i am always amazed by your culinary expertise!!!
I make seitan hot dogs that are very good. I’m curious about the texture of yours. Texture is my issue when it comes to fake meats. You also use all the same spices I use. Sometimes I will use smoke black pepper. I will have to agree with you that homemade vegan dogs are a lot better than store bought.
Kosher hot dogs, which I consider the best, and, therefore, kosher style hot dogs, could not have milk as an ingredient, as mixing milk and meat is not allowed, so where did you get this recipe?
I'm surprised there was no curing salt used. Hotdogs are cured, so usually the mix includes Curing Salt ( also known as Tender Quick or Prauge Powder #1) Or is it because it was plant based there is no need for curing it?
I absolutely hate hot dogs, but you are making me wanna try this. Awesome job man.
I'd love to see you try your kitchen alchemy hand at recreating some of the top keto products!
Thin slim foods pasta an bagels/bread.
Smart baking company burger buns.