Oktoberfest is a fun festival that originated in Germany and is now enjoyed all over the world. It is marked by delicious food and great German beer!
Oktoberfest began as a celebration on October 12, 1810 in honor of the marriage of the crown prince of Bavaria. At that time, the celebration lasted for 5 days. The Oktoberfest continued annually and in 1818 food and drink booths were added. In the late 1900’s, beer halls were introduced and today the celebration lasts for over 2 weeks beginning in mid September.
The fun, food and beer of Germany has now spread as a worldwide celebration in autumn and many people have their own Oktoberfest celebrations at home. Might you be one of these people? If so, I have some recipes for you! My Schitzel and Red Cabbage and Apples is a perfect combination for a dinner. Or try my Bratwursts Braised in Pilsner, Warm German Potato Salad or my Bavarian Schnitzel Sandwich.
The Method of Oktoberfest
What is needed for a great Oktoberfest celebration? Well a good German beer is definitely key not only for drinking, but for cooking as well. To really get you and your friends into the “spirit” of things, grab some Oktoberfest beer steins! Pilsner is the most popular beer in Germany, but drink whatever is your favorite!
Bratwursts Braised in Pilsner
ingredients:
- bratwursts
- pilsner
- sauerkraut
basic directions:
The first step in braising these German sausages is to prick them with a fork 6-8 times. Place them in a skillet and add enough beer to come up the side of the brats. Let them simmer until the liquid is reduced by half. Nestle in sauerkraut around the edges of the brats, place a lid on top and simmer on low for 45 minutes.
The brats can be served on a roll like the Italian equivalent of sausage and peppers or let them stand alone on a plate. I like them on a plate with kraut on the side and some spicy brown mustard.
Warm German Potato Salad
ingredients:
- yellow potatoes
- kosher salt
- bacon
- onion
- sugar
- fresh ground pepper
- flour
- Hengstenberg Red Wine vinegar
- water
basic directions:
The first step to making this salad is to cook the potatoes. I like to place the potatoes in a saucepan, cover them with cold salted water, bring it to a boil and reduce the heat cooking until fork tender. Drain and let them cool until you can handle them.
Meanwhile chop the bacon into half inch pieces and cook in a large skillet. Remove the bacon when crisp reserving the grease. Cook the onion over medium low heat until translucent. Whisk in the rest of the ingredients. When the sauce thickens add the potatoes and bacon. Stir gently to combine. Turn off the heat and cover with a lid until ready to serve.
Bavarian Schnitzel Sandwich
Schnitzelbrötchen in German is a common street food schnitzel sandwich. It is served on a roll with veggies and mayo or remoulade. My sammy is a twist on this and is oh so delish!
ingredients:
- pretzel rolls
- schnitzel
- kosher dill pickle chips
- beer cheese sauce– pilsner, cheddar, cornstarch, brown mustard
- sauerkraut
- mustard horseradish sauce– grain mustard, bottled horseradish sauce
basic directions:
The star of this sammy is the schnitzel itself. You can make it from scratch or if you are using leftover schnitzel I suggest reheating it in an airfryer for best results. Next warm the sauerkraut in a small saucepan over low heat. For the mustard horseradish sauce: whisk together grainy mustard with bottled horseradish sauce. For the beer cheese sauce: toss the cheese in cornstarch. Bring the pilsner to a boil over medium heat then reduce to a simmer. Add the cheese a little bit at a time whisking constantly. Turn off the heat and stir in the mustard.
Place all components in a line for easy assembly. Add the mustard horseradish mix to the top bun. Add the schnitzel to the bottom bun. Place 2 pickle chips on the schnitzel. Drizzle on some beer cheese sauce next. Top with a spoonful of kraut and place the lid on.
Schnitzel Apple Sandwich
ingredients:
- pretzel rolls
- schnitzel
- swiss cheese
- apple
- Dijon mustard
basic directions:
Take 2 leftover pieces of schnitzel and air fry until warm. Add a slice of swiss cheese to each and place back in the fryer just until melted. Stack the 2 schnitzels on the bottom roll. Add sliced apple then spread the mustard on the top roll. Place the lid on the bottom and enjoy!
Cook’s Notes:
tips for success:
Pricking the brats with a fork allows the beer to get inside the sausage.
Use a good Pilsner when cooking. The alcohol will cook off, but the flavor will remain.
recipe variations:
For the brats, you could use red cabbage and apples for a sweeter version in place of the sauerkraut.
Instead of a schnitzel sandwich, try a bratwurst sandwich!
serving suggestions:
Don’t forget to end your meal with an autumn sweet treat such as my Apple Cake with Rum Glaze!
The Essentials:
Leave a Reply