The white hot is a hot dog variant popular in Western and Central New York. It originated in Rochester, New York, in the 1920s when it was developed by German-American immigrants based on their home cuisine’s tradition of sausage-making. The direct ancestor of the white hot is the German wiesswust or “white sausage,” a spicy pork and veal variety. White hots are made from a combination of uncured pork, beef, and/or veal. The meat retains its natural white color due to it not being cured. Unlike traditional hot dogs that are often boiled, white hots are grilled. In contemporary New York, many hot dog stand attendants still ask, “White or red?”
Recipe Servings: 6
+ 10 minutes resting
Ingredients
- 2 tsp sausage phosphates or meat binder
- 1 cup ice water
- 1 Tbsp salt
- ¾ Tbsp corn syrup solids
- 1 Tbsp dextrose
- 2½ tsp onion powder
- 2¼ tsp white pepper
- ½ tsp MSG
- ¼ tsp marjoram
- ¼ tsp cardamom
- ¼ tsp ginger, ground
- Pinch of mace
- Pinch of lemon powder
- 1¾ lbs pork butt, finely ground
- ¼ lb pork fat, finely ground
- ½ Tbsp egg white powder
- ⅓ cup non-fat dry milk powder
- 2 Tbsp sodium lactate 60% solution
- 40 inches of hog or sheep casings, cut into six equal lengths
- 6 hot dog buns
- Toppings, as desired for serving
Directions
- Combine the phosphates and ice water in a small dish, mixing until completely dissolved.
- Mix together the salt, corn syrup solids, dextrose, onion powder, white pepper, MSG, marjoram, cardamom, ginger, mace, lemon powder, pork butt, pork fat, egg white powder, and dry milk powder.
- Add the ice water and phosphate solution along with the sodium lactate, mixing well to combine.
- Process the mixture in a food processor, working in small batches, until thoroughly blended. Keep the temperature of the mixture below 51°F.
- Divide the mixture into six equal portions, stuff each one into its own casing, and tie the ends closed.
- Boil the sausages in a pot of water until the meat has an internal temperature of 152°F.
- Prepare an ice bath and immediately chill the boiled sausages until they have an internal temperature below 100°F.
- Sear the sausages on a grill or in a pan, rolling them often, until heated through.
- Place each sausage inside a hot dog bun and serve with toppings as desired.
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