I lived next door to Fenway Park in Boston. Outside every entrance to the park was a street vendor selling Italian sausages with onions and peppers and inside the park was the same story. You couldn’t walk more than ten feet without passing a sausage stand. The notion that a “hot dog” was the ballpark frank quickly disappeared from my mind... the Italian sausage is king! Here’s my take on the true ballpark frank. (It’s healthier than the store-bought variety and super easy to make, too!)
Ingredients:
½ cup
pinto beans
1 tsp
garlic powder
1 tbsp
onion powder
2 tbsp
italian seasoning
½ cup
textured vegetable protein (TVP)
½ cup
vital wheat gluten
1 tbsp
fennel seeds
¼ tsp
black pepper
a dash of
red pepper flakes
1 tsp
paprika
¾ cup
water
2 tbsp
low sodium soy sauce
Instructions:
Crush fennel seeds into a powder using mortar and pestle, set aside. Pulse beans a few times in a food processor or mash manually with a fork until no whole beans are left. Combine beans with all ingredients, except water, in a large bowl. Mix with your hands to ensure even distribution. (Add red pepper flakes to taste, a little goes a long way). Add water and then knead dough about 10 times and set aside. Grab 5 rectangular shapes of foil and prepare your steamer (turn it on and get in ready). Divide dough into 5 equal parts and using your hands, shape it into a log on the tin foil. Wrap each piece tightly in tin foil, twisting the ends. Steam for 40 minutes.
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