5 Traditional Oktoberfest Food Recipes

These 5 traditional Oktoberfest food recipes feature the authentic tastes of German food to celebrate the yearly holiday.  Prepare foods like German bratwurst, kassler, Kriek cabbage, hot Bavarian potato salad and sauerkraut for family and friends to provide the traditional Oktoberfest flare.  

German Bratwurst  

  • 4 tablespoons bacon drippings
  • 5 bratwurst links
  • 1 tablespoon brown sugar
  • 1/8 teaspoon celery seed
  • 2 tablespoons Dijon mustard
  • 1 tablespoon cider vinegar
  • 1 tablespoon white wine
  • 1/2 cup chicken broth
  • 1 teaspoon cornstarch
  1. Brown bratwurst links in bacon drippings in a large skillet over medium heat.  Cook until no longer pink, then remove from pan and discard the drippings.
  2. Combine brown sugar, celery seed, Dijon mustard, cider vinegar and white wine in the skillet.  Heat over medium heat, stirring frequently, until smooth and bubbly.
  3. Whisk together chicken broth and cornstarch in a small bowl.  Slowly add the cornstarch mixture to the skillet, stirring constantly.  
  4. Bring the mixture to a boil, stirring constantly, and cook until thickened.  Return the bratwurst to the pan and cook for two minutes or until glazed.  

Kassler  

  • 1 smoked pork loin, about 3-4 pounds
  • 20-30 whole cloves
  • 1/2 cup brown sugar
  • 1/2 cup flour
  • 1/2 cup butter, melted
  1. Preheat oven to 350 degrees F.  Place a wire rack in a large roasting pan.  Add enough water to the pan to fill it about 1/2-inch tall.
  2. Stud the pork loin with the cloves, spacing them about one inch apart.  Sprinkle brown sugar evenly over the meat.
  3. Cover and roast for 40 to 60 minutes or until an internal temperature of 160 degrees F is reached.
  4. Remove meat from the pan and place on a serving dish.  Transfer the pan drippings to a medium saucepan.
  5. Combine melted butter and flour in a separate bowl.  Whisk until smooth.
  6. Slowly add the flour-butter mixture to the drippings over medium heat.  Stir constantly until thickened.
  7. Slice the pork loin and serve with gravy.

Kriek Cabbage  

  • 1 cup Kriek or cherry-flavored beer
  • 1/2 cup dried cherries
  • 1 tablespoon olive oil
  • 2 tablespoons minced onion or shallots
  • 1 teaspoon orange zest
  • 12 ounces shredded red cabbage
  • 1 tablespoon red wine vinegar
  • Salt and pepper
  1. Combine beer and cherries in a microwavable container.  Cover and microwave for about a minute, then uncover and allow to cool.
  2. Heat olive oil in a large skillet over low heat.  Add onion or shallots and orange zest.  Saute, stirring frequently, until tender.
  3. Stir in cabbage, red wine vinegar and cherries-beer mixture.  Simmer for about fifteen minutes or until tender, stirring frequently.
  4. Season with salt and pepper to taste, then serve.

Hot Bavarian Potato Salad 

  • 6 medium potatoes
  • 6 slices bacon
  • 1/2 cup onion
  • 1 teaspoon flour
  • 2 teaspoons sugar
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 3 tablespoons red wine vinegar
  • 1/2 cup water
  1. Place potatoes (with skins) in a large saucepan covered with water.  Bring to a boil, then reduce heat and simmer for about 30 minutes of until tender.  
  2. Drain potatoes and allow to cool.  Peel and dice potatoes and set aside.
  3. Slice bacon into 1/2-inch pieces.  Cook bacon in a skillet over medium heat.  Place on paper towels to drain.  Discard all but two tablespoons of the bacon drippings.
  4. Add onion to the skillet with the reserved bacon drippings.  Cook over medium heat until tender.
  5. Stir in flour, sugar, salt and pepper.  Mix constantly for about one minute until smooth and bubbly.
  6. Whisk in red wine vinegar and water.  Cook over medium-low heat until thickened.
  7. Stir in potatoes and bacon, tossing gently.  Heat until warm, then transfer to a serving bowl.  Garnish with minced parsley if desired.

Sauerkraut

  • 16 ounces sauerkraut
  • 1 cup white wine
  • 1/2 cup chopped apple
  • 1/2 cup chopped onion
  • 10 juniper berries
  • 1 tablespoon olive oil
  • Salt and pepper
  1. Mix sauerkraut, wine, apple, onion, juniper berries and oil in a large saucepan.  Bring the mixture to a boil.
  2. Reduce heat and simmer for about 30 to 45 minutes.  Cook until the onions are tender.
  3. Season with salt and pepper to taste, then serve.

 

 

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