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.
“We’re making our dorky concept fun,” says Tom Gibson, owner of Woofys. “We’ve made super-sized sausages in what can only be described as a beachy German dinner.”
“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, 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, Hertz 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.
For the main course, Woofys brought out metre-long hot dogs, which made use of The German Butchery’s two most popular flavours. Farmer’s Bratwurst is a traditional thick pork sausage, while Beef Gypsy Bratwurst is a custom creation of beef mixed with a variety of herbs and capsicum. Both bratwursts were served in giant, soft, buttery milk buns.
“Eating a good German sausage is a real experience,” says Herz. “They’re firm, flavoursome and that crisp sensation when you bite through the skin is such a joy.”
Sauerkraut, gherkins, mustard and crispy fried-shallots were laid out on the tables, allowing guests to dress the sausages how they liked.
“German food can look bland,” says Gibson. “Really meaty and bready. But then you add pickles, shallots and sour elements to give it a bit of oomph and crunch and create your own flavours.”
In keeping with the traditional theme, the three-course meal was rounded off with a cherry-and-cheese strudel.
Herz says the casual, friendly approach to the feast was quintessentially German, despite the fact it was served by Gibson’s team in their own “traditional” board shorts.
“We hope that strangers became friends,” says Herz. “And everyone got to learn something about German cuisine that they didn’t know before.”
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.
This dinner and article was created in partnership with the Holden Astra, 2016 European Car of the Year.