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    Home » Recipes » Special » How-to

    Vegan Sausages (Frankfurter)

    By: Thomas Published: 9 Nov, 21 Updated: 16 Dec, 21 31 Comments

    RecipeVideoPrintComments
    Vegan Cocktail Sausages (Frankfurter)

    You will never believe how close these vegan sausages are to the real ones! Mind-blown! It's smoky, flavorful, and has the perfect texture: super tender and chewy! This recipe is (almost) life-changing!

    Vegan Sausages in a bowl with a skewer
    Jump to:
    • 📔 What Are Frankfurters?
    • 🌭 How To Make Vegan Sausages
    • 🍽 Where to Use Vegan Sausages
    • 💬 FAQ
    • More Plant-Based Meat Alternative Recipes
    • 📖 Recipe
    Ingredients to make vegan sausages

    📔 What Are Frankfurters?

    Frankfurters are smoked and seasoned sausages that are named after Frankfurt, the city where the sausages where first created.

    Often called hot dog in the US, or knacks in Europe, these sausages are soft and smoky, and can be used in a variety of dishes.

    Squeezing tofu to prepare vegan sausages

    🌭 How To Make Vegan Sausages

    A lot of test and trials went into this recipe and I'm so happy to finally share it!

    First, why make cocktail sausages instead of regular ones? Simply because 1) It's cuter 2) It's easier to shape small sausages 3) you can fit more cocktail sausages in a steamer, and 4) it makes the perfect amuse-bouche!

    Now that we made this clear, let's start!

    First, you want to squeeze the tofu in a nut milk bag to remove the extra moisture. Start with firm tofu, not the extra-firm one.

    After squeezing, you should have removed about ⅓ cup of liquid. Do not try to remove more than that, as you still want the tofu a bit moist.

    Tofu, flour, tapioca starch and spices in a food processor

    Next, transfer the drained tofu to a food processor and add the rest of the ingredients:

    • Tapioca starch: To add elasticity and chewiness.
    • Flour: It helps the sausages hold together and makes them firmer.
    • Oil: To make the sausages richer and more tender.
    • Maple Syrup: Frankfurters often have a subtle sweetness that balances with the spices.
    • Tomato paste: To add color, but also for extra umami.
    • Soy sauce: Here, we went with dark soy sauce, again it is mostly for color.
    • Spices: White pepper, coriander, nutmeg, and smoked paprika. Do not omit any of the spices, it's very important to give the sausages an authentic flavor.
    • Liquid smoke: While optional, it brings a nice smokiness to the sausages.

    If you own a stovetop smoker, you can definitely omit the liquid smoke and smoke the sausages with your favorite wood chips in a smoker for about 5 minutes, the flavor will be even better!

    Wrapping vegan sausages

    Once you have processed all of the ingredients into a paste, wrap about 1 and ½ tablespoon of the mixture in cling film and twist the ends to close.

    The texture of the mixture should be quite sticky, you will have to use oiled hands to prevent it from sticking. If the mixture appears too dry or too easy to work with, add a little bit more water, otherwise your sausages will not be tender.

    Repeat with the remaining mixture, and steam the cocktail sausages for about 12 minutes.

    The sausages will appear pale at first, don't worry, they will get a beautiful light brown color after steaming!

    Vegan Sausages in a bamboo basket steamer

    Right after steaming, you might find the sausages too peppery, that is normal. I highly recommend preparing these one day ahead to let spices mellow down a little bit.

    Note: be aware these sausage are missing that thin skin that is present on the real Frankfurters. It could probably be done by wrapping each sausage in wet rice paper, or tofu skin, but I do not believe it would be worth the effort, especially if planning to use these sausages in recipes like stews, soup, or stir-fries.

    🍽 Where to Use Vegan Sausages

    These mini sausages are incredibly versatile and can be used in many dishes:

    • Stews and soups: I would say that's where these cocktail sausages really shine! The sausages get perfectly tender and juicy in stews!
    • Hot dogs: Yes, these are also perfect for hot dogs! Use 3-4 cocktail sausages, or one large one.
    • Stir-fries: Cut into thick slices and stir-fried with veggies.
    • Amuse-bouche: Reheat the sausages in a hot pot of water and serve warm with drinks on the side!
    Vegan Sausages in a bamboo basket steamer

    💬 FAQ

    • Can I use gluten-free flour? While I haven't personally tried with this recipe, it should work! I recommend using Bob's Red Mill Gluten Free 1-to-1 Baking Flour, which I had good results with in the past.
    • Can I substitute the tapioca starch? I would not recommend it, tapioca starch brings the elasticity and gives the sausages the perfect texture. Other starches will not yield the same result.
    • The mixture is very sticky, is this normal? Yes, the mixture is supposed to be sticky, that's why you will have to use oiled hands to scoop out the mixture before wrapping it in plastic film. Once steamed, the mixture will firm up.
    • What can I use instead of plastic wrap? While I haven't tried, I believe you could wrap the sausages in parchment paper, it won't be as easy but it should work.
    • Can I make regular size sausages to use in hot dogs? Yes! However you might only be able to fit 3-4 sausages depending on the size of your steamer, so you will have to steam in two or three batches. Steaming time stays the same. Be aware that shaping longer sausages is a little bit more difficult.
    • Sausages are too peppery, what went wrong? For the best flavor, you should let the sausages rest overnight in the refrigerator (after steaming). Spices will mellow down and merge together. If planning to use the same day, feel free to reduce the amount of white pepper.
    • I don't have a steamer, can I bake the sausages? Unfortunately no. Baking the sausages will not only make them dry, but it also won't give you the same texture.
    • Can I sauté the sausages? Definitely! Just like regular Frankfurter sausages, you can even grill them!
    • Will these sausages crumble in soups or stews? Nope! The sausages will keep their shape and won't disintegrate in soups.
    • How do I reheat sausages? If planning to serve these as an appetizer or amuse-bouche, simply reheat the sausages in a pot of water over the stove.
    Vegan Sausages in a bowl

    I can safely say that you won't find a better vegan Frankfurter sausage recipe! Yes, it's THAT good. Shaping each sausage takes some time but the result is definitely worth it!

    These vegan Frankfurters are super tender, perfectly spiced, and so meaty!

    More Plant-Based Meat Alternative Recipes

    • Vegan Chick'n
    • Vegan Roast Pork
    • Vegan Char Siu Ribs!

    Let me know in the comments if you try this recipe!

    Vegan Sausages in a bowl

    📖 Recipe

    Vegan Cocktail Sausages (Frankfurter)

    Vegan Sausages (Frankfurter)

    Author: Thomas
    The BEST vegan Frankfurter sausages! Perfectly spiced, smoky, tender, high-protein, and so versatile!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 12 mins
    Total Time 42 mins
    Course Appetizer, Main Course, Snack
    Cuisine American
    Servings 25 cocktail sausages
    Calories 43 kcal
    Prevent your screen from going dark

    Ingredients
     
     

    • 14 ounces medium tofu
    • 5 tablespoon tapioca starch
    • 2 and ½ tablespoon all-purpose flour
    • 2 tablespoon oil
    • 1 tablespoon maple syrup
    • 2 teaspoon tomato paste
    • ½ teaspoon dark soy sauce optional, for color
    • ½ teaspoon salt
    • ½ teaspoon each: ground coriander, white pepper, smoked paprika, onion powder
    • ¼ teaspoon nutmeg

    Instructions
     

    • Place the tofu in a nut milk bag and squeeze with your hands to remove the moisture. You should remove ¼ to ⅓ cup of liquid, depending on the brand of tofu used.
    • Transfer the drained tofu to a food processor and add the tapioca starch, flour, oil, maple syrup, tomato paste, dark soy sauce, salt, and spices. Process for about 10 seconds, or until it forms a smooth and sticky paste.
    • Cut four 3.5x3-inch squares of cling film and place them on your counter. Scoop out about 1 and ½ tablespoon of the mixture and roll it gently into a ball using slightly oiled hands. Place the ball on one of the cling film squares. Repeat with 3 more balls. Wrap each ball tightly in the cling film, slightly pressing with your fingers to create a short log. Twist the ends of the cling film tightly to enclose the mixture. Place the 4 cocktail sausages in a bamboo steamer basket and repeat this step until you have used all of the mixture. You should end up with 25-27 cocktail sausages and fill the basket.
    • Bring a medium pot of water to a boil (the pot should be slightly smaller than your bamboo steamer basket). Once boiling, place the bamboo steamer basket on top of the pot and steam for 12 minutes. Do not open the lid.
    • Remove from heat, open the lid and let cool 3-5 minutes. Unwrap each sausage while still warm, and transfer to a plate.
    • Use the sausages in stews, soups, stir-fries, or as an amuse-bouche!
    • These sausages will keep for up to 5 days in the refrigerator. Sausages are best served warm. If planning to serve as an amuse-bouche, reheat in a pot of water.

    Video

    Notes

    If you want a more glossy look, slightly coat the sausages with oil after cooking.

    Nutrition

    Serving: 1 sausageCalories: 43 kcalCarbohydrates: 3 gProtein: 2.6 gFat: 2.5 gFiber: 0.4 gSugar: 0.6 g
    DID YOU MAKE THIS RECIPE? Tag @fullofplants on Instagram and hashtag it #fullofplants
    Vegan Sausages (Frankfurter) in a bowl
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    Reader Interactions

    Comments

    1. ritaskitchenremedies

      November 09, 2021 at 1:15 pm

      Wow that a great recipe! So simple and they look delicious too. Thank you for sharing 🙂

      Reply
      • Thomas

        November 10, 2021 at 7:02 am

        Thanks Rita! 🙂

        Reply
    2. Maria Weir

      November 09, 2021 at 7:25 pm

      I'm intrigued but want to avoid single use plastic. I looked up silicone molds for steaming. They are available. Also do you think that Nasoya Organic Super Firm Tofu would work?

      Reply
      • Thomas

        November 10, 2021 at 7:03 am

        You could try using parchment paper (use a thin one), I think that should work as well.
        Regarding the tofu, I don't know this brand, sorry. I would not recommend super firm tofu though.

        Reply
    3. Deb Z

      November 10, 2021 at 12:00 am

      Thee look good. Can I steam them in an Instant Pot and if so for how long?
      Thanks!

      Reply
      • Thomas

        November 10, 2021 at 7:06 am

        Thanks Deb,
        I am not exactly sure about the process to steam in the Instant Pot without pressure cooking. I would guess you must place a towel between the lid and the pot, and maybe set the Instant Pot on sauté with water in the pot. Make sure you don't pressure cook these.

        Reply
    4. Renee

      November 10, 2021 at 1:47 am

      These look great. If you want to up the smoky factor, you could use smoked salt instead of regular salt. Smoked salts have a much better flavor than liquid smoke. And they are have endless possibilities. It's one of my secret ingredients I use all the time. 🙂

      Reply
      • Thomas

        November 10, 2021 at 7:07 am

        Thanks Renee!
        I may have to try a different brand of smoked salt then, because the ones I tried were not adding a lot of smoky flavor without having to add a ton of salt.

        Reply
    5. Kathy

      November 10, 2021 at 2:49 pm

      Can you wrap the sausages in spring roll wrappers instead of plastic wrap? Then you can eat the sausages without having to take the plastic wrap first.

      Reply
      • Thomas

        November 11, 2021 at 7:05 am

        I haven't tried so I'm not sure how the rice paper would hold up.

        Reply
    6. renee

      November 10, 2021 at 7:42 pm

      Make sure that the salt is naturally smoked. Some salts are artifically flavored. I have also found the mesquite smoked salt to be the strongest flavor, but I do really like applewood too.

      Reply
      • Thomas

        November 11, 2021 at 7:06 am

        Thanks, I will check it out!

        Reply
    7. Molly

      November 18, 2021 at 3:30 pm

      Wow. Am I the only one who had a bad outcome? After 12 minutes in the bamboo steamer, they we're soft and doughy. I added 10 more minutes, but they were still sort of doughy and mealy. Did I do something wrong? They certainly weren't close to the texture of a cocktail wiener.

      Reply
      • Thomas

        November 18, 2021 at 3:35 pm

        Sorry to hear you are having trouble with this recipe. 12 minutes is more than enough to cook the sausages and give them a soft but definitely not doughy texture. I'm also surprised you have getting a mealy texture.
        Did you use the exact ingredients and ratio? How was the texture of the mixture before steaming, soft and sticky? You can check the video to see the consistency you should have before steaming.

        Reply
    8. molly

      November 20, 2021 at 7:09 pm

      I watched the video and followed all directions. They were definitely doughy 🙁 I used Trader Joe's firm tofu. Maybe another brand might have worked better.

      Reply
      • Thomas

        November 20, 2021 at 9:08 pm

        The issue with tofu is that depending on the brand, it doesn't always have the same texture. A medium tofu might work better in your case.

        Reply
    9. Molly

      November 20, 2021 at 11:47 pm

      Thank you

      Reply
      • Thomas

        November 24, 2021 at 7:48 am

        You're welcome!

        Reply
    10. Robert

      November 22, 2021 at 10:40 pm

      5 stars
      Hello Thomas!
      Great recipe! The flavor and aroma is spot on! Mine came out a little mushy, kind of rubbery like they are undercooked. I tried cooking them another 5 minutes for a total of 17 minutes and that didn't help. I re-read the details in your blog and I think I might have taken out too much water from the tofu. I squeezed out a bit over a half cup of water, the tofu was very dry. I'm thinking there was not enough water to properly hydrate the AP or tapioca flour and that prevented the frankfurters from forming a more solid texture. No worries though, I'm not picky about texture and they are so tasty I'll eat them anyway. Thanks for all your great recipes, they are much appreciated!

      Reply
      • Thomas

        November 24, 2021 at 7:59 am

        Hi Robert,
        Thanks for your feedback and kind words!

        It seems the type of tofu used can affect the texture a lot. The tofu I used doesn't have a label regarding its type of firmness, but I would say it's between a soft and medium tofu. Maybe next time try a softer type of tofu.

        Reply
    11. Therese

      November 25, 2021 at 10:18 pm

      Wow, these look so cool You are incredibly creative, Thomas!

      Reply
      • Thomas

        November 27, 2021 at 7:11 am

        Thanks Therese!

        Reply
    12. Jackie Newman

      November 29, 2021 at 12:10 am

      5 stars
      Excellent

      Reply
    13. Laetitia

      December 04, 2021 at 2:05 pm

      Hello Thomas,

      Thank you for this recipe!
      I want to try it but I can't find the quantity of liquid smoke in the ingredients. You mention it's optional in the intro but don't list it in the ingredients. It's like 1/2 tsp?

      Have a nice day !

      Reply
      • Thomas

        December 05, 2021 at 7:15 am

        Hi Laetitia,
        You're welcome! If you want to add liquid smoke, use 1/8 tsp.

        Thanks, you too!

        Reply
    14. cass

      December 19, 2021 at 3:32 pm

      Hi Thomas
      Thanks for this recipe, sounds awesome ! Do you think I could use Okara instead of tofu ?

      Reply
      • Thomas

        December 19, 2021 at 7:35 pm

        Hi Cass,
        It might work but I'm afraid you will not get the same smooth and tender texture.

        Reply
    15. Milly

      December 21, 2021 at 4:35 pm

      Thank you Thomas, these were easy and delicious and make great little snacks. I am also trying not to use plastic much so I’ll try with parchment next time.

      Reply
      • Thomas

        December 22, 2021 at 7:29 am

        Thanks for your feedback Milly! 🙂

        Reply
    16. Marijana

      January 26, 2022 at 2:41 pm

      Hi Thomas, any suggestion to make these gluten free?

      Thank you

      Reply
      • Thomas

        January 30, 2022 at 7:47 am

        Hi Marijana,
        You could try using a gluten-free flour blend. I haven't tried it personally yet though.

        Reply

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