White Hot
A Rochester, New York-born hot dog made from uncured pork, beef, and veal, giving it its signature pale color. Traditionally grilled or steamed and served simply with mustard, onions, and spicy meat hot sauce.
The White Hot traces its roots to the early 20th century in Rochester, New York, where German immigrants brought white sausages resembling bockwurst. In 1925, local meat company Zweigle's began producing what would become the most iconic version initially marketed as a more affordable alternative to traditional hot dogs. Made from a blend of uncured pork, beef, and veal, White Hots are emulsified and left uncolored, giving them their distinct ivory appearance and creamy texture. Over time, they became a regional specialty, beloved at local diners, drive-ins, ballparks, and backyard grills. Though they started as a budget food, they've since earned gourmet status and are a must-try in upstate New York. Today, White Hots are often served with classic toppings like mustard, diced onions, and a spicy meat-based hot sauce, or as part of the famous Rochester Garbage Plate. Their unique flavor and history make them a standout in America's hot dog landscape.
Authentic Recipe
Ingredients
- 4 White hot sausages (Zweigle's brand preferred, or uncured pork/beef/veal sausages)
- 4 Split-top hot dog buns (New England style preferred)
- 1 lb Ground beef (For Rochester meat sauce)
- 1 medium Yellow onion (Half minced for sauce, half diced for topping)
- 2 Garlic cloves (Minced)
- 1 can (6 oz) Tomato paste
- 1 cup Beef broth
- 1 tablespoon Worcestershire sauce
- 2 tablespoons Yellow mustard (Classic topping)
- to taste Hot sauce (Rochester-style preferred)
- to taste Salt and pepper
Instructions
- Make the Rochester meat sauce: Brown ground beef in a large pan, breaking it into small pieces.
- Add minced onion and garlic to the beef, cook until softened.
- Stir in tomato paste and cook for 2 minutes.
- Add beef broth and Worcestershire sauce, simmer for 20-30 minutes until thickened. Season with salt and pepper.
- Grill or steam the white hot sausages until heated through and lightly browned.
- Warm the split-top buns.
- Place white hots in buns and top with meat sauce, diced onions, mustard, and hot sauce as desired.
Related Styles (kinda)
4 similar styles
Plattsburgh/North Country classic: steamed hot dog with spiced, beanless 'Michigan' meat sauce; often with onions and mustard.
Tiny hot dog in a three-inch roll, topped with spicy meat sauce, chopped onions, and mustard, a regional style from Troy, New York.
Skinless all-beef hot dog simmered in seasoned water, served with mustard and optional onion sauce, a common NYC street cart style.
Sabrett beef hot dog served with mustard, sauerkraut, and a sweet red onion sauce, popularized by Papaya King in NYC.