Texas, the birthplace of buns and the state with the largest buns population in the nation, is in the midst of its second straight heat wave, with heat index readings reaching nearly 100 degrees.
Buns are being eaten in a variety of forms, including fried and baked, fried with oil and butter and baked in a mixture of spices, like pepper and cinnamon.
This is happening in the wake of Hurricane Harvey, which devastated Houston, and the continued development of Hurricane Irma.
Biscuits are being cooked in a slow cooker, and muffins are being baked in an oven.
Many of these are being made in the back of the house.
But they are not done yet.
In order to make your own homemade bison hot dog, you’ll need to have a very special tool and a very specific recipe for the dough.
A Bison Hot Dog Recipe A homemade bisonshot is a quick, easy way to make bison sausage.
You can also make the dough yourself using the dough method above.
You’ll need a 1-quart or smaller bowl and a mixing bowl.
You will need a large pot of water to boil, along with a large spoon, fork and a wooden spoon.
Place a large-bottomed bowl of water in the pot, along the top and bottom of the bowl.
Add 1 teaspoon of salt to the water.
Bring the water to a boil, and add the dough ingredients.
Use the fork to mix the dough with the water, and keep adding water until the dough is smooth.
The dough will form into a ball.
The mixture will boil and cook on the stovetop until the liquid has been reduced to about half of its volume.
Remove the dough from the heat and set aside.
Add a large bowl of flour to the dough and mix with the fork until the mixture forms a dough ball.
Turn the dough into a disc and shape it into a sausage.
Using the spatula, shape the dough ball into a round sausage and place it on a baking sheet.
Cook for about 15 minutes.
Remove from the oven and set on a cooling rack.
The bison will be cooked through and the filling will become soft.
To serve, place the bison on a serving platter and add cheese.
Heat a large skillet over medium-high heat.
Add 2 tablespoons of oil to the skillet and swirl to coat the pan with oil.
Add the onion and garlic and sauté until softened, about 5 minutes.
Add in the meatballs, bacon, sausage and cheese.
Cook, stirring, for about 5 more minutes.
Season the meat with salt and pepper and serve immediately.
If you are making a bison sausages, remove the meat from the pan, remove any large chunks and set the meat aside.
Using a spatula or a wooden spatula from the skillet, roll out the dough, forming the doughball.
Heat the oil in a frying pan over medium heat.
Fry the meat until browned, about 2 to 3 minutes on each side.
Remove and set onto a cutting board.
Transfer the dough onto a lightly floured surface.
Repeat with the remaining dough.
Heat 2 tablespoons more oil in the same frying pan and cook the meat for another 2 minutes.
Transfer to a plate and serve.
Recipe Notes If you would like to use this recipe in your own home, follow the instructions.
You could even use the dough as a stand-alone recipe.
All images and text ©2016 Melissa Johnson.