White hot
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A Zweigle's 1/4 pound white hot at Bill Gray's
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| Origin | |
|---|---|
| Place of origin | United States |
| Region or state | Western New York |
| Details | |
| Course served | Main course |
| Serving temperature | Hot |
| Main ingredient(s) | Pork, white bun, optional condiments (mustard, hot sauce, onions, and others) |
The white hot is a variation on the hot dog found primarily in the Western New York area.[1] It is composed of a combination of uncured and unsmoked pork, beef, and veal; the lack of smoking or curing allows the meat to retain a naturally white color.[2] White hots usually contain mustard and other spices, and often include a dairy component such as nonfat dry milk.
History
The white hot originated in the 1920s[3] in Rochester's German community as a "white and porky".[1] It was originally a cheaper alternative to high-price red hot dogs, made of the less desirable meat parts and various fillers; in contrast, modern versions are made from quality meats and are generally sold at higher prices than common hot dogs.[3]
One of the best-known producers of the white hot is Zweigle's. Although they were not the first to make white hots, they were the first to secure a contract at the Red Wing Stadium soon after Zweigle's founder Robert Berl began making the dogs in 1925.[citation needed] The white hot has become the official hot dog of the Buffalo Bills, Buffalo Sabres, Rochester Americans and Rochester Rhinos and was the official hot dog of the Washington Nationals during the major league baseball team's first season.[citation needed]
Another producer, Hofmann, produces white hots in the Syracuse, New York area under the name "Snappy Grillers".[4] A third company, Hartmann, is also known to produce white hots.[5]
See also
- Weisswurst, an unrelated white German sausage made primarily from veal, traditional in Bavaria and popular in the mid-western United States
- Hot dog variations
References
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