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Love them or hate them, you can’t argue that cherry red hot dogs are an iconic part of summer. Whether you encounter them at a ballpark, backyard barbecue, or on a road trip pit stop (Jimmie’s Hot Dogs in Albany, Georgia, I am talking about you!), chances are that a bright red hot dog will sear its way into your warm-weather memories.
Nostalgia aside, though, we can also agree that bright red hot dogs are a little, well, weird. Pork and beef definitely don’t look that way in nature, and quite frankly, it’s completely sane to feel concerned about eating neon meat. We reached out to a hot dog expert to find out exactly what’s going on in your bun.
Why Are Some Hot Dogs Red?
Hot dogs can have a reddish appearance for a number of reasons—the first is the cooking process, either by way of seasoning or preservatives.
“Paprika is commonly used in the seasoning of hot dogs and has a bright orange-red color,” says Chris Mattera, head of innovation at North Country Smokehouse, a New Hampshire–based maker of smoked meat and charcuterie products. “Smoked hot dogs can pick up a mahogany hue from the smoking process, and products containing nitrites may be pinkish due to the action of the nitrite on the heme iron in the meat.”
Hot dogs with a cherry red exterior, however, are most likely produced using a dyed casing. This also explains why these hot dogs are only bright red on the outside—the casing is literally what’s wrapped around the meat. For example, red snappers, hot dogs with a candy apple red casing, are popular with many New Englanders for their nostalgic value. The sausages are served at seafood shacks and other coastal restaurants in the state and beyond.
Is There a Nutritional Difference?
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As long as they’re of similar quality, there’s not an inherent difference in red and non-red hot dogs’ nutritional values. However, this doesn’t let bright red hot dogs entirely off the hook, especially when that trademark casing may include petroleum and questionable food dyes.
“Traditional red dyes used in the colored casings are derived from petroleum, and colorant Red 3 has already been banned by the FDA,” Mattera says. “FD&C Red 40 (another common red dye used in red casings) is among the artificial food dyes under consideration by the FDA for a ban as well.”
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When Should I Be Concerned?
Not all red coloring—including red coloring that may be present in cherry-red hot dogs—is harmful, but some coloring can indicate that your hot dogs weren’t made with care.
Mattera says that red hot dogs are generally not a cause for concern—that is, unless they’re made with a dyed casing. The brighter the dog, the higher the chance it contains artificial coloring and the higher the likelihood it’s been made with low-quality ingredients.
“All hot dogs are not created equal, and a red casing is a big red flag for me,” Mattera says. “I don't know a single producer of hot dogs that would take that much care to craft something delicious, only to stuff it in an artificially colored casing. I know that lots of folks have very strong nostalgia for the red hot dogs of their youths, and I think there's a place for them on the table, maybe as a tribute to family tradition.”
For the best combination of flavor, texture, and health, Mattera recommends a certified humane hot dog with a natural casing and smoked over wood. Otherwise, eat your bright red hot dogs in moderation.
Related: The FDA Just Announced a Ban on Red Dye 3—Here’s What Foods Are Impacted
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