London's Best Places To Get A Hotdog

Just don't forget the mustard...

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The gourmet food scene has been going burger mad for sometime now – we've had brioche buns, ramen burgers, deep-fried burgers… the list goes on.

But while this is no cause for complaint, we're starting to feel that the beef patty's humble German/American cousin, the mighty hotdog, isn't getting the attention is deserves.

With this in mind, we've compiled a comprehensive guide to London's best hotdogs, whether you like yours accompanied by sauerkraut and champagne or dripping in yellow cheese at 3am.

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Just don't forget the mustard.


1 | Herman ze German

If the slogan "our wurst is ze best" doesn't convince you that you need Herman in your life, the German-made lactose and gluten free currywurst (simple diced sausage in curry sauce with the crispest fries you'll try anywhere in the capital) should be more than enough to get you on board.

Dreamt up as a way of bringing quality German meat to the UK, Herman's founders began importing sausages from their family's favourite butcher in the Black Forest to the pubs of Brighton in 2008. From there the venture quickly spread to the capital with stores in Soho, Charing Cross and the new Fitzrovia venue on Charlotte Street, meaning whereever you're based there's some quality German sausage waiting for you.

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If there's still room after the currywurst, the chilli beef dog with onions and sauerkraut makes a perfect, meaty desert.

2 | Bubbledogs

Located a three-minute walk from Goodge Street tube, champagne bar Bubbledogs are dedicated to bringing a touch of class to your hotdog experience.

With 16 hot dogs on the menu, you may find yourself needing a few glasses from their bespoke grower champagne menu to help you decide, with everything from the 'Chippy Dog' (battered sausage with scraps and chippy sauce) to the 'Philly Cheeze' (onions, mushrooms, peppers and cheese sauce) vying for your tastebuds.

However, if you're really spoilt for choice, the 'BLT' comes highly recommended. Featuring crispy bacon and caramelized lettuce, the BLT does away with the tomato, replacing it with truffle mayonnaise. With prices ranging from £6 – 8, this might just be your new favourite lunch spot.

3 | Engine Hot Dogs

We've already told you how to start your own food truck, but something we may have overlooked is starting up a hotdog special stand in a 1959 fire engine and employing models dressed in old school military uniforms to promote the launch.

Thankfully, Richard Shanks of Engine Hot Dogs had the foresight to do just that with his bright red touring hotdog van Engine Hot Dogs.

Follow them on Twitter to find out where they'll be next, or book them for a party. Ask for the handmade, double smoked 'Beef Richard' and you won't be disappointed. A new take on the classic New York dog, it comes in either pork or beef, accompanied by dill pickles, crispy onions and a ladle of triple-mother-cheese in a locally baked bun.

Oh, and the bacon comes from free-range British pigs, so you can tuck in guilt free.

4 | Dirty Bones

A diner with a punk aesthetic nestled in the middle of Kensington, Dirty Bones does its best to subvert expectations from the start with a menu boasting a selection of dog-flavoured cocktails including 'The Littlest Hobo' (gin, passion fruit syrup, cider) and the '101 Dalmatians' (Baileys, vodka, disaronno, chocolate chip ice cream).

The hot dogs don't disappoint either, with five solid choices from 'Brit Dog' to 'Asian', each available in either pork, beer, veggie or pork and beef. Our pick? That'd have to be 'The Mexican', featuring 12-hour slow roasted pulled pork atop a premium pork or beef dog, with spicy cactus salsa and guacamole, smothered in special marshmallow & Bourbon BBQ sauce. As Dirty Bones themselves claim, "The Mexican really is the mutt's nuts."

5 | Coffee Dogs

You've probably passed this hotdog stand outside King's Cross station without noticing it – an error we advise you to correct at the next opportunity.

Launched in March 2013, Coffee Dogs serves up hamburgers, frozen custard coffee and, of course, – frankfurters in buns. With five varieties, featuring the smoked pork & beef and veggie soya protein options, it's the Chicago Beef dog we heartily recommend. It comes 'dragged through the garden' (meaning dill pickle, sport peppers, fried onions and mustard are added to the mix) and makes a perfect pairing with garlic butter fries and signature chocolate frozen custard for dessert.

You're going to get fat anyway so you might as well enjoy it.

6 | Kurz & Lang

Smithfield's Kurz & Lang are more than just a fast food hotdog company, they're a "Bratwurst company", importing the best, award-winning sausages from German butchers deep in the heart of Rhineland Palatine, leading to a selection of "proud and perky Bratwursts" for you to sample in the restaurant or on the dash back to the office.

The menu keeps it simple with Bratwurst, Currywurst and Rindswurst (81% beef) all accompanied by potato salad and ready to be washed down with a selection of German beers from Paulaner Munic Lager to Rothaus Tannenzäpfle. If you're having trouble pronouncing anything, all you need to know is that you should ask for the 'Kurz & Lang Krakauer'. A mix of pork, beef, bacon and herbs, it racks up at an incredible 91% meat. Get a side order of Jägermeister and eat like a man.

7 | Fleisch Mob

There are three things you need to know about Fleisch Mob. The first is that their meat is free range and London made. The second is that the bread is sourced and baked in the South East of the capital. The third is that the apples and rhubarb comes from founder Mark Edwards' mother's garden.

Half Londoner, half Austrian, Mark learned the meat trade growing up in Stinatz, a small village in Burgenland, Austria before bringing his skills to the UK. After a boozy brainstorming session with partner Helen Edwards in the local pub, Fleisch Mob was born. Find them at The Paperworks, SE1 and tell them Esquire sent you to sample the 'Pork Life', a free range smoked Frankfurter topped off with streaky bacon and beetroot sauerkraut.

Any we've missed?


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