tag:blogger.com,1999:blog-2150369530381343686.post8155716561105524689..comments2024-03-27T02:22:24.458-07:00Comments on Chef Tess Bakeresse: Veggie Dog and Veggie Sausage MixesChef Tesshttp://www.blogger.com/profile/14056350814296556107noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-2150369530381343686.post-5192053592331640722010-10-26T21:40:27.540-07:002010-10-26T21:40:27.540-07:00Kurt, the gluten powder is almost 100% protein (ex...Kurt, the gluten powder is almost 100% protein (extracted from wheat), so it is not a starch. Texture is almost identical to meat if you follow the directions for the veggie dogs where you roll them in the foil and simmer them as directed. I don't use casing. I use the pero for color, but the paprika is also great for color. Both work, depending on the type of sausage you want to make. I prefer the paprika for hot dogs and the pero for any of the beef style sausages like the Italian sausage and the summer sausage.Chef Tesshttps://www.blogger.com/profile/14056350814296556107noreply@blogger.comtag:blogger.com,1999:blog-2150369530381343686.post-61683437194205497972010-10-26T12:21:01.557-07:002010-10-26T12:21:01.557-07:00I am so sorry I couldn't make it. A couple que...I am so sorry I couldn't make it. A couple questions... Is the Pero just for color? So can I just leave it out, or use Paprika as in the recipe below? Is there much protein content, or are they considered more of a starch? (I do not know about the gluten powder) How do you get it the right shape? Do you use casings?Kurthttps://www.blogger.com/profile/15549464942188172108noreply@blogger.com