The Rochester-area hot dog that stays pale because it is uncured and unsmoked is the white hot.
A white hot is a regional sausage associated primarily with Rochester and other parts of western and central New York. It typically combines pork, beef, and veal. Because the meat is neither cured nor smoked, it retains a naturally pale color instead of taking on the pink or red appearance common in many hot dogs.
White hots are commonly seasoned with mustard and other spices, and some recipes include nonfat dry milk or another dairy component. They are often served in a bun with mustard, onions, hot sauce, or other toppings. “White” describes the sausage’s production and appearance, not a special white-colored bun.
The style is traced to Rochester butcher Max Russer, who created a product called a “white and porky” in the 1920s. Early versions were marketed as an inexpensive alternative, while modern versions are often made with higher-quality meat. Zweigle’s is one of the best-known producers; Syracuse-area Hofmann versions are often called Snappy Grillers.