My Wieners, Let me show you them.

By Monica on October 16th, 2007

So Joni posted this recipe for seitan wieners just in time for Oktoberfest.  Smothered in kraut and mustard, they look amazing!  While my experience with wieners is subject for another blog entirely, my experience making gluten flour into edible food items is very limited.  At the risk of sounding like a vegan newb, I was amazed at how the gluten turned into a rubbery mass almost before my eyes, like some sort of mutant, delicious silly-putty.  So much fun, I can’t wait to experiment more!

To be expected, Joni’s professional wieners turned out much prettier than my amateur wieners.  I don’t know if I didn’t wrap them tightly enough in foil or what, but my wieners grew quite sizeable in the oven.  I know wieners often have a mind of their own and are prone to doing all sorts of undesirable things, but two of my wieners came bursting out of their foil wrappers in the oven and became massive super-wieners about 4″ thick!

The rest of the wieners did not break their protective foil barriers, but they were still impressive in girth.  They barely fit into a bun, but I stuffed them in anyway and covered them up in saurkraut and mustard.  A credit to Joni’s recipe, they tasted fantastic despite whatever error I made to make the wieners swell up like they did.

And what could be more appropriate to serve with Oktoberfest wieners than a side of German Potato Salad from La Dolce Vegan?