Woofys is a Sydney-based mobile hotdog cart, often found at festivals and events serving ready-to-go sausages. But for a one-off collaboration at the Broadsheet Restaurant, it teamed with The German Butchery to source some decidedly European-inspired fare.
“Germans generally love meat,” says Madeleine Herz, manager at The German Butchery, a deli, cafe and retail store in Bexley North, Sydney. “They enjoy sauerkraut, mustard, beer and potatoes to go with it. So I think what we offered really hit the spot.”
Taking over the Broadsheet Restaurant for a night in November 2016, the collaboration marked the first time either vendor had worked in a restaurant environment. The German Butchery supplied the main ingredients; Woofys cooked and served.
For entrée, Herz provided a serving of traditional German cold-cuts, including Paprika Lyoner with red capsicum pieces and Bierschinken, with marinated ham pieces, cardamom seed and white pepper. These were paired with a fine pork liverwurst pate, salt brezels (German pretzels) and a traditional German potato salad.
Sauerkraut, gherkins, mustard and crispy fried-shallots were laid out on the tables, allowing guests to dress the sausages how they liked.
The German Butchery’s Traditional German Potato Salad
“My family come from a little town 150km from Berlin and the potato salad recipe is one we grew up with. Everybody in Australia knows how to make a potato salad … this one is different. The secret ingredient is pickle juice.” – Madeleine Herz.
Preparation Time: 20 minutes
Cooking Time: 30 minutes
1kg Nadine potatoes, skin on
1 small onion, finely chopped
4 Kassler short cut bacon rashers, roughly chopped
250g German Butchery Fleischsalat
200g whole egg mayonnaise
6 Kühne pickled gherkins (sweet and sour), finely chopped
100ml gherkin juice
Salt and pepper to taste
Boil potatoes in salted water for 20 to 25 minutes until soft but not falling apart. Set aside to cool, then peel.
Pan-fry onions and Kassler over medium heat until golden. Do not add oil or butter. Stir regularly. Dice potatoes into roughly 2cm cubes. Add onion mixture and stir. Then add Fleischsalat, mayonnaise and gherkins. Mix well. Finally, add gherkin juice, salt and pepper.
Store in fridge until served.