Red Snapper
Bright red pork and beef sausage with natural casing, served steamed in a New England top-split bun, often with mustard and relish.
The Red Snapper is a beloved Maine hot dog known for its bright red casing and signature “snap” when bitten into, thanks to its natural casing. Despite the name, there’s no seafood involved—just a traditional pork or beef sausage dyed with red food coloring, a regional quirk that dates back to at least the 1920s. The vibrant color helped the dogs stand out in butcher cases and became a hallmark of brands like W.A. Bean & Sons in Bangor. Typically grilled or steamed, Red Snappers are served at barbecues, diners, and Fourth of July celebrations all over Maine. They’re usually topped simply—mustard, relish, onions—but the dog itself is the star. To locals, it’s not summer without them.
Authentic Recipe
Ingredients
- 4 Red snapper hot dogs (W.A. Bean or similar Maine brand with natural casing)
- 4 New England hot dog buns (Top-split style preferred)
- as needed Yellow mustard (Classic topping)
- 1/4 cup Sweet pickle relish (Traditional Maine style)
- 1/2 medium White onion (Diced)
- 2 tablespoons Butter (For toasting buns)
- 1 cup Water (For steaming)
Instructions
- Fill steamer pot with 1 inch of water and bring to boil.
- Place red snapper hot dogs in steamer basket.
- Steam hot dogs 5-7 minutes until heated through and casing is taut.
- Butter the outsides of New England buns.
- Toast buns on griddle until golden brown on both sides.
- Place steamed red snapper in toasted bun.
- Add yellow mustard to taste.
- Top with sweet pickle relish and diced onion.
- Serve immediately while hot dog has that signature 'snap'!
- This is authentic Down East Maine tradition!
Related Styles (kinda)
4 similar styles
Hot dog that is boiled then grilled, served on a split-top bun with mustard and relish; baked beans are sometimes added.
Hot dog topped with chili, onions, and a scoop of creamy coleslaw, a popular style across the Southern USA.
Grilled Polish sausage topped with grilled onions, yellow mustard, and sport peppers, originating from Chicago's Maxwell Street market.
The Kansas City Dog features a grilled hot dog topped with smoky barbecue sauce, pulled pork or burnt ends, and often coleslaw or pickles, all served on a hearty bun. It's a meat-lover's tribute to KC's rich barbecue legacy.