Taking the extra step of making your own vegetarian sausages might seem like a lot of work, but they are worth it for the flavour! Try to handle the bread dough as little as possible, or you’ll overwork it and make tough sausage dog buns.
If using uncooked lentils, cook according to the packet instructions then leave to cool.
Preheat oven to 200°C/180°C fan/400°F/Gas 6.
To make the hot dog buns, add the milk and butter to a small pan and heat over a low heat until the butter melts.
In a separate bowl, combine the flour, baking powder, and salt. Add the warmed milk and butter, then mix to form a smooth dough.
On a lightly floured surface, gently bring the dough together until smooth and no bits of flour remain. Do not overmix or the bread will be tough and dry.
Roll the dough into a long sausage shape and use a knife or dough scraper to divide into 4 equal pieces.
Take a small ball the size of a conker from each of the 4 pieces. These will be the dog heads. Break off 4 tiny balls for the dogs’ noses.
Shape the hot dog buns. Roll the 4 bigger dough pieces into long sausage shapes for the bun body. Shape the conker-sized pieces into dog heads and use scissors to snip two flaps either side of the head for ears. Add the dog noses.
Put the bun bodies on the baking tray and egg wash with the egg yolk, reserving the egg white. Place the heads at one end of the bun bodies so they are just touching, egg wash the head.
Bake for 20 minutes.
Once baked, remove the buns from the oven and allow to cool slightly. Decorate your dog heads using the black edible pen.
Make the vegetarian sausages. Fry the chopped onion for 5 minutes until soft. Add the grated carrot and fry for a further 2 minutes until softened. Add the tomato puree and spices. Cook for 1 more minute. Season with salt and pepper.
Add the lentils, fried vegetables, breadcrumbs and the reserved egg white to a food processor and blitz to form a smooth paste.
Shape 4 sausages and place them onto a hot, greased griddle pan. Cook for a few minutes each side until the sausages are brown and have clearly defined grill marks on them.
Slice down the middle of each bun and sit a sausage inside. Top with ketchup and mustard.