Mexican Chipotle Field Roast Sausages

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Mexican Chipotle seasoned sausages.

Though I do soy hotdogs occasionally, this is my first time to try a vegan sausage. It sounds like an oxymoron, doesn’t it? I mean, traditional sausage is about as far opposite to vegan, vegetarian, or healthy as you can get. The Field Roast people do perhaps too good of a job of imitating the whole sausage experience. These are good. I tried the Mexican Chipotle version. Spicy!! They also make sausage with Italian seasoning, and one which is apple and sage. I pan fried these but the packaging says they can be pan-fried or grilled. They seem substantial enough to hold up to grilling, and I’ll try that next.

There are a couple of not-great things you should be aware of.  The individual sausages are encased in a very tough plastic wrapper, which naturally needs to be removed before cooking. They recommend slitting the casing lengthwise to remove them. I agree, but cutting the plastic was delicate process, trying not to damage the sausage, and the plastic was tough to cut. On the other hand, despite the thickness and toughness of the plastic, the sausages started leaking in the fridge after we bought them, so we had to clean up the orange grease and put them in a baggy until we cooked them. So even with tough plastic, be aware that the twisty tied ends may leak alarming orange grease. And that alarming orange grease is the other thing that I had a problem with. I get that sausages are supposed to be greasy, and the grease was orange because of all the spices, but by the time I managed to get the plastic on the sausages off, my hands were covered with thick orange grease, the sink was splattered with orange grease, the counter had orange grease drippings and splatter on it. Do not make these sausages wearing anything that you can’t afford to get grease on! Because it was basically everywhere.

But once past the unpleasant unwrapping and clean up, it was smooth sailing! There are four sausages per package. They are bigger than hot dogs and will really fill a hot dog bun! The sausages held up to pan frying well, though they did tend to stick a little (probably because all the grease ended up everywhere except the pan, probably should’ve opened the package over the pan). They didn’t brown up substantially. They were naturally rather brown, so it was hard to tell when they were “browned”, but I cooked them for a while, then slid them into buns. There was some discussion about what condiments to put on these Mexican Chipotle sausage dogs, given that they were already stuffed full of seasonings. My husband liked the traditional mustard option. I didn’t think mustard really complimented the spices, so I tried a little mayonnaise. It wasn’t bad, but it wasn’t great. I preferred the bare bun option. These sausages are so packed with flavor…and the flavor is hot and spicy…that my best guess is that BBQ sauce would be the best thing on it, if it wasn’t a super spicy BBQ sauce. This Mexican Chipotle version of the sausages has plenty of kick. You could have a satisfying hearty, spicy meal on a bare bun. Even though I love spicy food, I’d hesitate to add anything with much more spiciness to this. A regular not-too-hot BBQ sauce, or a very bland chili for a chili dog. (If your chili didn’t turn out as hot as you’d hoped, put it on these dogs for extra zing!)

For these Mexican Chipotle seasoned sausages, I recommend refried beans as a side dish. The flavor was complementary and it seem to cut the heat a bit when the spiciness built up after a few bites.

 

Soy Dog Pondering

My husband doesn’t like soy hotdogs, but I do. No, they don’t taste like beef hotdogs, but I can’t say that I really notice the taste of the meat in hotdogs anyway. Yes, I can tell the difference in taste between beef and soy dogs, but meat isn’t an important part of the hotdog flavor or the hotdog experience for me. (BTW, my choice for soy dogs are LightLife’s Smart Dogs.) Hotdogs aren’t really about the dogs. Most hotdogs are “dressed” so that the “dog” (and the bun for that matter) are just a means of conveying strong flavors. Classic hotdogs traditionally have mustard and relish. Some may have onion as well or ketchup. These are pretty basic dogs, but they have something in common: strong flavors. Especially vinegar, which is a component of mustard, ketchup and relish, as well as those hot pickled peppers which adorn Chicago style dogs. If you dress your dog German style, that means saurkraut, which is pickled cabbage. Vinegar, again. If you go for a more spicy dog, like a chili dog for instance, the chili is going to be the dominant flavor, along with onions and cheese. The dog—whatever it’s made of—will be buried in there somewhere. Chili for vegetarian dogs would be vegetarian chili which is every bit as hot and flavorful as chili made with meat. Again, the impact and what makes it good is usually the seasonings. For the aforementioned Chicago style dogs, they have pickle spears, mustard, pickle relish, and pickled hot peppers. Vinegar, with vinegar and a little bit of vinegar to go with your vinegar. 😉 It’s a wonder that hotdogs taste as good as they do!

I don’t mind that the soy weiners are a bit bland. With all that’s going on in various styles of hot dogs, you really don’t need a ton of flavor for the weiner. Really, in some ways, soy dogs make hot dogs really shine because the bun and the dog soak up flavors and provide an unobtrusive platform for whatever wild thing you may wish to dress your dog with. 🙂

For those of you who didn’t get it (which would be most of the population of the world), “Soy Dog Pondering” is a take on the name of the 80’s band, Poi Dog Pondering. (A quick look online indicates they’re still around). For those of you who got the pun in the title, “you’re welcome”. 🙂