After I was younger, my household moved from Upstate New York to Maine. On the time, like many kids my age, I held a slim view of what meals have been thought-about acceptable for human consumption: pizza, rooster tenders, burgers, and scorching canine. I nonetheless keep in mind the second, at a yard barbecue with neighbors, I requested a scorching canine and was handed an electrical reddish-pink piece of grilled meat on a split-top bun. Nothing concerning the crimson sausage learn “scorching canine” to my younger thoughts. I used to be horrified and easily refused to eat it.
If you happen to’ve by no means seen one earlier than, a Maine crimson snapper appears extra like a cartoon than an actual meals merchandise. However lengthy earlier than lobster rolls and blueberry pie turned shorthand for Maine delicacies, this humble pink scorching canine quietly staked its declare because the state’s beloved summer season staple. In Bangor, a family-run enterprise has been crafting this regional icon with care and custom since 1860. W.A. Bean & Sons, now in its sixth era of possession, is the final remaining maker of crimson scorching canine—and wholesale scorching canine of any variety—within the state. “Proper earlier than the Civil Battle began, my household determined to start out a meat firm,” says Sean Smith, the corporate’s vice chairman. “The crimson scorching canine didn’t begin till the Nineteen Thirties, although.” In line with Smith, the crimson canine happened as a advertising tactic. The corporate employed a butcher who’d not too long ago emigrated from Germany, the place native meat outlets would dye their sausages to set themselves aside from the competitors. When the butcher arrived in Bangor and commenced working at W.A. Bean, he carried on the technique and it caught.
For many years, W.A. Bean competed with Rice’s, one other purveyor of the crimson snapper. Clients have been loyal to their most popular model, with every family within the space holding on to their favourite. Rice finally fashioned a partnership with W.A. Bean, and each varieties at the moment are made underneath the identical roof. “Whereas we now personal the model, we needed the Rice’s title to reside on as nicely,” Smith says. “Each are so essential to our historical past. The flavors are very related; solely true connoisseurs can inform the distinction. I actually love them each,” he provides.
As for the recent pink hue, the recent canine have traditionally been coloured with artificial meals dyes, however Smith is eager to discover different choices as clients have gotten extra aware of meals components.“ We’re ultimately levels of testing with a brand new, all-natural dye,” he says. “The flavour is totally the identical and so is the colour. We’ve been anticipating this for a while, and we’re joyful to be forward of the sport.”
Whereas he wasn’t capable of share specifics but, Smith predicts that his crimson canine shall be made with this new, all-natural coloring by the tip of 2025. Within the meantime, there’s another choice for these leery of the brilliant crimson coloring. “Whereas some people, particularly lifelong Mainers, have nostalgia for the crimson canine, we even have an undyed model.” Smith explains. “No-colors I name them. Particularly, for those who’re from away…a flatlander,” (each Mainer phrases to explain outsiders) he says with amusing.
If you happen to’re on the lookout for your personal crimson snapper expertise this summer season, Smith suggests retaining it easy. In case you have entry to a grill, he recommends giving them a slight char and serving them with traditional toppings like mustard, relish, and onion. “They don’t want a lot—they converse for themselves,” he emphasizes. You can too search for split-top scorching canine buns, that are by far the most well-liked fashion at any Maine barbecue.
At the moment, these crimson scorching canine that after shocked me have grow to be a logo of summer season, nostalgia, and native pleasure. The Maine crimson snapper is greater than only a scorching canine—it’s a chunk of regional identification, scorching on grills in all places from yard cookouts to seaside shacks. For a lot of Mainers, no summer season is full with out one. And because of W.A. Bean & Sons, who produces roughly one million kilos of scorching canine a yr and ships them all around the U.S. to homesick down-easters craving a style of residence, the custom lives on, brighter (and snappier) than ever.
To have a good time historical past and maintain the legacy alive, W.A. Bean & Sons hosts Free Scorching Canine Fridays in the course of the summer season months. Locals drop by the Bangor facility to take pleasure in a traditional crimson snapper on the home, usually bringing their complete household alongside. “It’s our means of claiming thanks,” Smith tells me. “Individuals have supported us for generations. This can be a small solution to give again—and simply have some enjoyable.”
