My nephew is headed to a 4th of July party where everything you bring has to be red, white and blue. He’s bringing White Hots. Ketchup for the red and was looking for something blue. I suggested the Blueberry Mustard below since White Hots are mostly pork, it should taste great.
“This is an excellent condiment to serve with pork or lamb.”
- 4 tablespoons cornstarch
- 4 tablespoons water
- 1/2 cup blueberries, more if needed ( if using frozen, thaw first)
- 1/4 cup whole blueberries ( no need to thaw, if using frozen)
- 1/2 cup port wine
- 1 tablespoon chopped shallots
- 2 tablespoons white sugar
- 6 tablespoons prepared Dijon mustard
- 2 tablespoons prepared whole grain mustard
- 1 tablespoon yellow mustard seeds
- 1 tablespoon white wine
- Combine the tbsp of mustard seeds with the tbsp of white wine and set aside.
- Whisk together the cornstarch and water; set aside.
- Press the half-cup of blueberries through a sieve– you want a yield of 1/2-cup sieved berries so you may need another tbsp or two of blueberries to get that.
- In a saucepan, place the sieved berries, the whole blueberries, port wine, shallots and sugar; whisk in the cornstarch mixture.
- Over medium-high heat, bring to a simmer, then let it cool.
- Whisk in the mustards and softened mustard seeds well, then refrigerate until needed.
Or Buy it at:
History of the White Hot
The white hot is a variation on the hot dog found in the Upstate New York area. It is composed of some combination of uncured and unsmoked pork, beef, and veal; the lack of smoking or curing allows the meat to retain a naturally white color. White hots usually contain mustard and other spices, and often include a dairy component such as nonfat dry milk.
The white hot originated in the 1920s in Rochester’s German community as a “white and porky” 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 generally are sold at higher prices than common hot dogs.
The best-known producer of the white hot is Zweigle’s. Even though they were not the first to make the dog, they were “the first ones at the stadium” (according to Robert Berl, the first maker of the Zweigle brand white hot). Soon after Berl began making the dogs in 1925, he secured a contract at the Red Wing Stadium. 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.