5 Oktoberfest Food Recipes

Oktoberfest is synonymous with two things: Germany and beer and in these 5 Oktoberfest food recipes you will find lots of beer and German influences. Adding beer to meals give food a rich flavor that children and adults can enjoy. Cooking alcohol takes away the alcohol but leaves the flavor. These Oktoberfest recipes are especially great for anyone looking for traditional German foods such as bratwurst, cabbage and sauerkraut. Whether preparing for the real thing or just trying out some authentic cultural recipes, these five Oktoberfest recipes will prove satisfactory.

Oktoberfest Brats

Ingredients:

• 2 lbs. fresh bratwurst sausages
• 2 onions, thinly sliced
• 1 cup butter
• 6 (12 fluid oz.) cans or bottles beer
• 1 ½  tsp. ground black pepper
• 10 hoagie rolls

1. Prick bratwurst with a fork. Place in a large pot with the onions, butter and beer over medium heat.
2. Simmer for fifteen to twenty minutes. Preheat grill to medium-high heat.
3. Cook bratwurst on preheated grill for ten to fourteen minutes. Turn occasionally to brown evenly.
4. Place the onions on rolls and top with onions.

Braised Cabbage with Apples

Ingredients:

• 1 garlic clove, smashed
• 3 tbsp. unsalted butter
• 2 lb. red cabbage, cored and cut into 1 1/2-inch pieces
• 1 gala apple, cored and cut into 1/2-inch cubes
• 1/2 cup unfiltered apple cider
• 1/2 tsp. caraway seeds
• 1 1/2 tbsp. apple cider vinegar
• 1 tsp. salt
• 1 tsp. pepper

1. Cook garlic in butter in a skillet over medium heat. Stir for one minute.
2. Add cabbage, apple cider, caraway, one teaspoon salt and half teaspoon pepper.
3. Stir occasionally until cabbage is tender. This should take fifteen to twenty minutes.
4. Add vinegar and cook uncovered, stirring occasionally until liquid has evaporated. This should take two to three minutes. Season with salt and pepper.

Sauerkraut Soup

Ingredients:

• 10 oz. sauerkraut
• 9 oz. bacon, chopped
• 1 onion, chopped
• 1 large garlic clove, crushed
• 4 1/4 cups cold water
• 1/2 tsp. paprika
• 2 tsp. chopped fresh dill
• 5 oz. smoked sausage, sliced or chopped
• 5 oz. sour cream

1. Rinse the sauerkraut in cold water and leave to drain. Boil sauerkraut, onion, garlic and cold water in a large saucepan with seasoning. Let simmer for fifteen minutes.
2. Fry the chopped bacon in a deep frying pan until the fat starts to run. Stir in the paprika and mix into the sauerkraut mixture. Let simmer for another fifteen minutes.
3. Add the dill and sausage. Stir in the cream, check the seasoning and reheat until just on the point of boiling.

Beer Balls

Ingredients:

• 3 slices dried bread
• 1 tsp. salt
• 3/4 cup warm water
• 1/4 cup olive oil
• 2 lb. ground beef
• 1 package onion soup mix
• 1 egg
• 1 (12 oz.) can beer
• 2 garlic cloves
• 1 medium onion, chopped
• 1/2 tsp. pepper
• 2 tbsp. Worcestershire sauce
• 1 cup sour cream

1. Soak bread in water. Bread should be completely immersed in water and completely soaked.
2. Combine meat, egg, garlic, onion, Worcestershire sauce, salt, pepper and soaked bread in a bowl.
3. Blend and form into small balls. This should make between 25 to 30 balls.
4. Heat oil and brown balls at medium heat. The balls should be browned on all sides.
5. Sprinkle soup mix over balls. Do not coat them. Just sprinkle over the top.
6. Add beer, cover and simmer for ten minutes. Add sour cream.
7. Mix and heat until well-blended and heated through.

German Potato Salad

Ingredients:

• 4 large potatoes, scrubbed
• 1 tbsp. canola oil
• 5 slices of bacon
• 2 tbsp. unrefined sugar
• 1 tbsp. all-purpose flour
• 1/3 cup water
• 1/4 cup white wine vinegar
• 1/2 cup chopped green onions
• 1 tsp. salt
• 1 tsp. pepper

1. Boil the potatoes until tender but still firm. Set aside to cool completely, then coarsely dice.
2. Heat the oil in a skillet and cook the bacon until crispy. Crumble the bacon, set aside in a separate container. Keep the oil in the skillet.
3. In the same skillet, put the sugar, flour, water and vinegar. Stir until thickened.
4. Once this dressing is thickened, add the potatoes, bacon and green onions to the skillet and stir. The potatoes should be coated. Keep cooking until everything is heated through Season with salt and pepper.