Combine the vital wheat gluten and chickpea/gram flour in a large bowl. Then put all the ingredients for your chosen sausage recipe in a high-speed blender and blitz them.
Pour the wet mixture into the dry and stir together. When it becomes a scruffy dough, tip it out onto a clean surface and knead it until it comes together. Continue kneading for at least 10 minutes. You can be as rough as you like. Punch it, hammer it with your fists, do whatever, just do it for a long time – the longer you do it, the firmer and meatier the sausages will be.
Leave the dough to rest for a minute while you half-fill a large pan with boiling water. Hold it at a gentle simmer. Divide the dough into 6–8 even pieces and roll them out some more, shaping them into sausages. Tightly wrap up each sausage in aluminium, twisting at both ends of the sausage to hold it in place. Then wrap each one tightly in plastic wrap (cling film). When done, place all the sausages into the simmering water. Cook for 50 minutes, turning them occasionally.
Drain the sausages and allow to cool. Then unwrap them and refrigerate in a covered container until needed.
To cook, fry or barbecue the sausages for around 10 minutes or bake for 15 minutes at 200°C/400°F/gas mark 6. Serve the American hot dog with ketchup, mustard, and fried onions. Serve the German Wurst with currywurst sauce or German mustard and some fries. Serve the British banger with breakfast, in a sausage sandwich, or with mashed potato and gravy.