White hot
A white sausage variant of the hot dog from upstate New York.
The white hot is a hot dog variant found primarily in the Rochester, New York area and other parts of Western New York and Central New York. It is made from a combination of uncured and unsmoked pork, beef, and veal, which gives the sausage a naturally white color. The product typically includes mustard, other spices, and often a dairy component such as nonfat dry milk.
Quick Facts
- Country
- Rochester, New York
- Region
- Western New York, Central New York
- Course
- Main course
- Served
- Hot
- Main ingredients
- Pork
- white bun
- optional condiments (mustard, hot sauce, onions, and others)
Facts from the source article.
History
Max Russer created the white hot in the 1920s in Rochester's German community, originally calling it a "white and porky." Russer owned a meat store on Maple and Ames Streets in Rochester. The product began as a cheaper alternative to high-price red hot dogs, made from less desirable meat parts and various fillers. Modern versions use quality meats and generally cost more than common hot dogs. Zweigle's, though not the first producer, secured a contract at Red Wing Stadium soon after starting production in 1925. The white hot is the official hot dog of the Buffalo Sabres, Rochester Americans, and Rochester Rhinos, and was the official hot dog of the Washington Nationals during their first season. Hofmann produces white hots in the Syracuse area under the name "Snappy Grillers," and Hartmann also produces them.
More in Cuisine of the Mid-Atlantic States
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