Bison Haute Dogs with Creole Remoulade

The perfect bistro dish with an upscale twist is fun to make at home and fun to have friends over to dish with. Happy Eating!

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preparation Time
25 mins

cook Time
20 mins


471 per serving


  • 2 tablespoons celery leaves, minced
  • 2 tablespoons parsley, minced
  • 1 clove garlic, minced
  • 3 scallions, minced
  • 2 tablespoons fresh squeezed lemon juice
  • 1 teaspoons prepared horseradish
  • 1/2 teaspoons worcestershire sauce
  • 3 drops tabasco sauce, to taste
  • 2 tablespoons creole mustard
  • 1 tablespoons mayonnaise
  • 1/4 teaspoons salt
  • 1/4 teaspoons smoked paprika
  • 1/4 teaspoons pepper
  • 1 large onion, diced
  • 1/2 red onion, diced
  • 1/2 cup light brown sugar
  • 1/4 cup dried cranberries
  • 1/2 cup cider vinegar
  • 1/4 cup balsamic vinegar
  • 1-1/2 tablespoons sugar
  • 1/2 fresh jalepeno, seeded, deveined, and minced
  • 2 teaspoons orange zest
  • 1/2 teaspoons kosher salt
  • 1 cup fresh raspberries
  • 4 bison sausage links
  • 2 cans of beer
  • 2 cup chicken stock
  • 1 cup pork rinds, smashed
  • 4 poppy seed hot dog buns


For the Creole Remoulade:

Place all ingredients into a Kenmore food processor and combine until smooth. Taste for seasoning. Refrigerate for one hour to meld flavors. Can be made a day ahead for best flavors.

For the Raspberry Balsamic Chutney

In a large stainless steel or enameled dutch oven combine the first 10 ingredients and cook at a simmer for approximately 25 to 30 minutes or until thickened. Add the raspberries and cook through for another 5 minutes. Remove from heat and let cool. Can be stored for one week in the refrigerator.

For the bison dogs:

In a large dutch oven, pour in the cans of beer and chicken stock. Bring up to a boil and add the bison sausage. Turn heat down to a simmer and cook the dogs low and slow for about 45 minutes. Remove from heat. Heat an indoor grill pan or an outdoor grill to medium high heat. Grill the sausages until they are marked and heated through. Serve in a bun topped with Creole remoulade, onion chutney, and sprinkle with pork rinds. Serve with Duck Fat Fries and a cold beer to pair! Happy Eating!

recipe by

Kari K.


Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.