Christmas 2013 has been the starting point for Bulls and Dogs without planning on a concept like this. “Gerda” was the name of the meatgrinder, a very special Christmas gift. With the meatgrinder and a book on how to make sausages the journey started.

Changing the soggy bun, sauerkraut and standard mustard and ketchup and giving it a makeover was the first attempt of creating something new. A crispy bun came on our way and the sauerkraut was replaced by fresh three colour cabbage, a homemade pork sausage with sauce and a topping of herbs. That was the first hotdog founded by what was later to be called Bulls and Dogs.

We use real German pretzel buns and three colour cabbage as the start of every hotdog. Using the pretzel buns really gives our hotdogs a pretty look and feel. The colour of the dough and the savoury taste is amazing. As for the cabbage we use raw white and red cabbage and we boil white cabbage in salty water and turmeric. At first we only used pork meat but now we also have lamb, beef, chicken (100% halal) and even a vegetarian sausage. We use premium ingredients combined with lots of love to create the perfect hotdog.

All our ingredients are fresh and homemade. Unique flavours and a product that meets the eye, that’s what makes our hotdogs so special.

Bulls and Dogs

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