Once I was younger, my household moved from Upstate New York to Maine. On the time, like many youngsters my age, I held a slim view of what meals had been thought of acceptable for human consumption: pizza, hen 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 in regards to the crimson sausage learn “scorching canine” to my younger thoughts. I used to be horrified and easily refused to eat it.
When you’ve by no means seen one earlier than, a Maine crimson snapper seems to be extra like a cartoon than an actual meals merchandise. However lengthy earlier than lobster rolls and blueberry pie grew to become shorthand for Maine delicacies, this humble pink scorching canine quietly staked its declare because the state’s beloved summer time 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 Conflict began, my household determined to begin a meat firm,” says Sean Smith, the corporate’s vp. “The crimson scorching canine didn’t begin till the Thirties, although.” In response to Smith, the crimson canine happened as a advertising and marketing tactic. The corporate employed a butcher who’d not too long ago emigrated from Germany, the place native meat retailers would dye their sausages to set themselves aside from the competitors. When the butcher arrived in Bangor and started 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. Prospects had been loyal to their most well-liked model, with every family within the space holding on to their favourite. Rice ultimately shaped 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 wished the Rice’s identify to reside on as effectively,” Smith says. “Each are so necessary to our historical past. The flavors are very comparable; solely true connoisseurs can inform the distinction. I truthfully 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 in the long run phases 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 glad 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 top of 2025. Within the meantime, there’s another choice for these leery of the intense crimson coloring. “Whereas some of us, 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.
When you’re searching for your personal crimson snapper expertise this summer time, Smith suggests protecting it easy. When you have entry to a grill, he recommends giving them a slight char and serving them with basic toppings like mustard, relish, and onion. “They don’t want a lot—they communicate for themselves,” he emphasizes. You may also search for split-top scorching canine buns, that are by far the most well-liked type at any Maine barbecue.
At present, these crimson scorching canine that when shocked me have change into a logo of summer time, nostalgia, and native delight. The Maine crimson snapper is greater than only a scorching canine—it’s a bit of regional identification, scorching on grills in all places from yard cookouts to seaside shacks. For a lot of Mainers, no summer time is full with out one. And because of W.A. Bean & Sons, who produces roughly 1,000,000 kilos of scorching canine a 12 months and ships them all around the U.S. to homesick down-easters craving a style of dwelling, the custom lives on, brighter (and snappier) than ever.
To have fun historical past and preserve the legacy alive, W.A. Bean & Sons hosts Free Scorching Canine Fridays in the course of the summer time months. Locals drop by the Bangor facility to take pleasure in a basic crimson snapper on the home, usually bringing their total household alongside. “It’s our manner of claiming thanks,” Smith tells me. “Individuals have supported us for generations. It is a small option to give again—and simply have some enjoyable.”
