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The Buffalo Cajun Combo

seitan dogs chickwheat andouille relish pico roy rogers norton buffalo
“Now there’s a hoppin’ little spot open nearly all night. They’ve got a smokin’ four-piece combo.”

Theme Song by Roy Roger & Buffalo Norton “The Buffalo Cajun Mambo” from Travellin’ Tracks
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This is another “song as dance instruction” entry in the Music & Food series, and honestly, one I had never heard before searching for a recipe title. As a matter of fact, I’m not really familiar with Roy Rogers or Norton Buffalo other than vaguely remembering buying their albums when I worked for a music distributor in a former life. It’s a nice enough track. A peppy bluesy Zydeco Latin mash-up jam that actually kind of sums this dish up nicely though, technically, this is a smokin’ two-piece combo

I continue to be obsessed with making seitan dogs with my latest research moving away from the traditional hot dog style. Which is how I ended up making chickwheat and andouille sausages for a recent backyard grilling session. I chose to go a Buffalo wing route with the chickwheat and simply leaned into Cajun for the andouille. I definitely think these sausages benefit from being grilled over charcoal (adding a bit of smokiness), but will certainly be great in a skillet on the stove. 

BUFFALO CHICKWHEAT DOG
Chickwheat sausage, Buffalo spice, Buffalo sauce, pickled carrot relish, and ranch dressing on a potato roll
Makes 1 sandwich

1 chickwheat sausage (see recipe below)
1 teaspoon olive oil
1 teaspoon Buffalo spice (see recipe below)
2 tablespoons Buffalo sauce (see recipe below)
1 tablespoon pickled carrot relish (see recipe below)
1 tablespoon ranch dressing
1 potato hot dog roll

Set up your grill for medium heat or pre-heat a skillet over medium heat. Coat the sausage in olive oil then roll in the Buffalo spice. Place on the grill or in the skillet and cook, turning often, until the coating to crispy and lightly charred. Remove from the heat and let rest for a minute. Drizzle Buffalo sauce over the sausage and roll to coat completely.

Spread the ranch dressing inside the roll. Place the sausage in the bun. Top with the carrot relish.

CHICKWHEAT SAUSAGE
Makes about 5-6 sausages

1 cup cooked chickpeas (cold, don’t use warm)
1/2 cup vegetable stock
1 tablespoon vegetable oil
1 tablespoon white miso paste
1 tablespoon nutritional yeast
1/2 tablespoon onion powder
1 teaspoon garlic powder
1 teaspoon MSG (or kosher salt if you do not have MSG)
1/2 teaspoon apple cider vinegar
1 cup vital wheat gluten

Blend everything up to cider vinegar in a food processor until completely smooth. Combine with vital wheat gluten in a bowl, mixing completely, and let rest for 30 minutes. 

Take the rested dough ball and knead for about 5 minutes until the dough is warm, stretchy, and smooth.

Divide the dough into 3-ounce pieces and form into the shape of a hot dog. Wrap each sausage tightly in foil. Place the wrapped sausages in a steamer basket, cover the pot with a lid, and steam for 1 hour. Once steamed, remove from the basket and place the sausages on a cooling rack for five minutes. Unwrap and return them to the cooling rack to cool completely. Place in an airtight container and let rest in the fridge overnight.

BUFFALO SPICE
Makes about 1/3 cup

1 tablespoon garlic powder
1 tablespoon smoked paprika
1 teaspoon mustard powder
1 teaspoon cayenne
2 teaspoon kosher salt
1 teaspoon black pepper

Combine all ingredients in a bowl. Mix with a spoon or your fingers to combine. Set aside.

BUFFALO SAUCE
Makes about 1/2 cup

1/4 cup cayenne hot sauce (Frank’s, Red Devil, Crystal, etc.)
1 tablespoon cider vinegar
1 teaspoon Worcestershire
1 teaspoon Buffalo spice
1/4 cup butter

Place everything but the butter in a medium saucepan. Gently heat to a simmer. Add the butter and whisk until the butter has melted. Remove from the heat.

PICKLE CARROT RELISH
Makes about 1/2 cup

2 carrots, peeled and minced fine
1 cup leftover pickle brine (I use Rock Candy Jalapeno brine)

In a medium saucepan, bring the pickle brine to a boil. Add the carrots and reduce the heat to simmer. Cook for 15 minutes. Remove from the heat and let cool to room temperature. Pour into an airtight container and store in the fridge.

SEITAN ANDOUILLE DOG
Seitan andouille sausage, remoulade, and Cajun salsa on a potato roll
Makes 1 sandwich

1 seitan andouille sausage (see recipe below)
1 tablespoon remoulade (see recipe below)
1 tablespoon Cajun salsa (see recipe below)
1 potato hot dog roll

Set up your grill for medium heat or pre-heat a skillet over medium heat. Place the sausage on the grill or in the skillet and cook, turning often, until it’s lightly charred. Remove from the heat and let rest for a minute. 

Spread the remoulade dressing inside the roll. Place the sausage in the bun. Top with the salsa.

SEITAN ANDOUILLE
Makes about 7 sausages

1/2 cup small red beans or kidney beans
1 cup vegetable broth
4 cloves of garlic, minced
1 tablespoon red miso
2 tablespoons soy sauce
1 tablespoon ketchup
1 tablespoon maple syrup
1 tablespoon olive oil
1/4 cup nutritional yeast
2 teaspoons smoked paprika
1 teaspoon thyme
1 teaspoon sweet paprika
1 teaspoon sage
1/2 teaspoon clove
1/2 teaspoon mustard powder
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne
1/4 teaspoon allspice
1 1/4 cup vital wheat gluten

Place the beans in a food processor. Blend until it’s got a paste consistency. Add vegetable broth, garlic, soy sauce, ketchup, maple syrup, olive oil, nutritional yeast, and spices. Blend until smooth. Add vital wheat gluten and blend until a dough ball is formed, scraping down the sides if needed. Once the dough comes together, keep blending for 3 minutes to knead. Take the dough out of the processor and knead by hand for another 2 minutes. Allow the dough to rest for 30 minutes.

Portion into 3-ounce pieces and roll into the shape of a hot dog. Wrap each sausage tightly in foil. Place the wrapped sausages in a steamer basket, cover the pot with a lid, and steam for 1 hour. Once steamed, remove from the basket and place the sausages on a cooling rack for five minutes. Unwrap and return them to the cooling rack to cool completely. Place in an airtight container and let rest in the fridge overnight.

REMOULADE
Makes about 1 1/2 cups

1 cup mayonnaise
1/4 cup hot sauce (I prefer Red Devil)
1 tablespoon grainy mustard
1 tablespoon lemon juice
1 1/2 teaspoon Worcestershire sauce
3 cloves garlic, minced fine
1 scallions, whites & greens diced fine
1 tablespoon Rock Candy Jalapenos or pickled jalapenos, minced fine
1 teaspoon Rock Candy or jalapeno brine
1 teaspoon smoked paprika
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper

Place all ingredients in a medium bowl and whisk thoroughly to combine thoroughly. Store in an airtight container in the fridge.

CAJUN SALSA
Makes about 2 cups

1 plum tomato, cored, seeded, and diced fine
1 poblano, diced fine
1 red pepper, diced fine
1 jalapeno, diced fine
1/2 sweet onion diced fine
1 lime, juiced
2 teaspoons Old Bay seasoning
2 teaspoons Mexican oregano
1 teaspoon cumin
1/2 teaspoon kosher salt
1/2 teaspoon black pepper

Place the tomato, peppers, and onion in a medium bowl. Add lime juice and spices. Mix thoroughly. Rest on the counter for 15 minutes to meld flavors. Place in an airtight container and store in the fridge.

Posted in bushwick, chickwheat, comfort food, condiment, cooking, food, foodmusic, grilling, hot dog, music, musicfood, recipe, sandwich, sauce, seitan, vegetarian

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