Hundreds of dachshunds chase record in Hungary
Throngs of dachshunds assembled to strut their stubby stuff in Hungary on Thursday as they tried to fetch a record for the country's biggest ever single-breed dog walk.
Hundreds of dogs and their owners gathered at the Budapest City Park and walked in a long, noisy loop in the spring sun. The parade of pups was under the observation of the Hungarian Records Association, which was tasked with determining whether the canine cavalcade could be officially entered into the record books.
Advertisement
Dachshunds and their owners take part in an attempt to set Hungary's record for the largest dog walk of a single breed (AP Photo/Denes Erdos)
Istvan Sebestyen, registrar and president of the association, said his organisation would carefully tally the number of participating dogs — a challenge, he said, when so many hounds and humans were gathered in one place.
'We don't usually take dachshunds on walks in droves, so this experiment has to correspond to our system of rules,' he said.
Dachshunds, a short, muscular breed with stubby legs, were first bred in Germany, and remain one of Hungary's most popular dog breeds.
Also known as 'wiener dogs' or 'sausage dogs' for their long, low-slung bodies, they were initially bred for hunting badgers and other burrowing creatures. But their loyal, curious and playful nature has also made them popular as family pets.
Advertisement
The record to beat was 897, set in Regensburg last summer (AP Photo/Denes Erdos)
In Munich, Germany, in 1972, a rainbow-colored dachshund named Waldi became the first official mascot in the history of the Olympic Summer Games.
Last September, the German city of Regensburg set the current world record for the largest dachshund dog walk as hundreds of the breed paraded through the medieval town centre.
While some counts from Regensburg put the number of dogs at 1,175, Guinness World Records could only confirm 897.
On Thursday, Lili Horvath and her one-year-old dachshund Zabos participated in the walk in Budapest. She said her furry friend 'has very deeply human qualities and is very loyal, he's really a love bomb'.
Advertisement
Officials confirmed that 500 dachshunds were present, enough to set a new Hungarian record but not enough to land the Guinness World Record title (AP Photo/Denes Erdos)
Valeria Fabian, who was walking her dachshund Zsebi, saw it differently.
'Few people are capable of giving this kind of selflessness, because people don't have as much love and self-sacrifice as a dog can give a human,' she said.
By the end of the record-seeking walk, the Hungarian Records Association determined that 500 dachshunds had been present — enough to set a Hungarian record, but still short of the Guinness mark set in Regensburg.
Organisers, undeterred, vowed to try again next year, giving them plenty of time to muster more mutts for another shot at the title.
Advertisement
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Daily Mirror
6 hours ago
- Daily Mirror
Sausages will taste so much better when you do this one thing before frying
Frying sausages is one of the most popular methods to cook the British classic, but there is one thing you should always do before adding them to the pan There's a nifty trick to ensure your bangers are cooked to perfection and bursting with flavour when you're frying them - and it all starts before they even sizzle in the pan. Sausages are a quintessential British grub, whether they're starring in a full English, tucked into a sarnie, or simply savoured solo. While cooking sausages might seem like a doddle, getting that even cook throughout can be a bit of a pickle. Frying is a favourite method for many, but there's a pre-fry step that guarantees a sausage that's cooked through and through. It's all too easy to get a golden exterior while the inside remains undercooked, leading to a disappointing bite when you're hankering after a hearty brekkie. Cookbook author Carla Lalli Music has the solution: steam your sausages in a smidgen of water before they hit the frying pan. This ensures they're part-cooked within their skins, preventing the outside from overcooking before the inside gets its turn. After all, nobody wants to sink their teeth into what they expect to be a deliciously cooked sausage only to discover it's still raw in the middle, reports the Express. Not only does this technique ensure that the sausage casing clings to the meaty goodness inside, but it practically guarantees that none of those sizzling flavours escape during frying. Once you've nailed the prep stage, brown those bangers in the pan, tossing them often until they reach a perfect all-over tan. The chef spilling the beans on top sausage secrets advocates for a medium heat – the sweet spot for the tastiest results. The culinary whizzes over at Bon Appétit have also thrown their hats into the ring, championing the hot water method. They recommend plonking your links into a pot of aqua and letting them simmer softly until the magic happens, which is about 6-7 minutes in. Conveying a community consensus, Reddit's legion of food fanatics are echoing the immersion approach. A user recalls steeped wisdom from their German grandparents: "I simmer in water in a skillet until they're cooked through, and brown them off on the same pan (in their own fat) after the water has evaporated. This is how my German grandparents taught me to cook sausage." Another commenter revealed their motive for boiling sausages: "I always boil first to get as much grease out of them." So there you have it, ladies and gentlemen – the secret to locking in the tastiness of your sausages like a pro!
The Independent
7 hours ago
- The Independent
PHOTO COLLECTION: AP Top Photos of the Day, Monday, June 9, 2025
PHOTO COLLECTION: AP Top Photos of the Day, Monday, June 9, 2025 Show all 10
The Herald Scotland
9 hours ago
- The Herald Scotland
Titillating tome as controversial as Lady Chatterley's Mollusc
His son used to help him wash windows during the summer holidays, so he was, of course, known as Shammy Davis Junior. Red turns bread A blatant example has been identified by Diary correspondent Alasdair Sinclair, who has uncovered a report stating that the Red Cross and the Red Crescent are to merge. Says Alasdair: 'It's alleged that a joint committee charged with managing the amalgamation has come up with a name for the combined body which, while reminiscent of the traditional titles of both societies, is shorn of any political association or religious imagery, and is in accordance with modern tastes… the Coloured Croissant.' Mind your language DELIGHTED linguist Sally Haggerty says: 'Learning French has encouraged me to live in the moment, because I currently can't conjugate any other verb tense.' The name game RESPECTED American author Edmund White died recently, which reminds Edmund McGonigle, the owner of the Voltaire & Rousseau bookshop in Glasgow's Otago Lane, of the time the literary lion stopped him in the street to ask directions to a restaurant. McGonigle admitted he couldn't assist, then asked if he happened to be chatting to Edmund White, man of letters. Receiving an affirmative answer, our correspondent announced that he, too, was an Edmund. At which point the famous novelist revealed that he came from a long line of Edmunds. 'I mentioned this later to a friend called Bill, who had German ancestry,' says McGonigle. 'He replied that he came from a long line of Willys, which gave me pause for thought…'
