Oktoberfest is one of the world’s largest folk festivals, known not just for its beer, but also for its rich, hearty Bavarian cuisine. If you can’t make it to Germany for the festivities, you can still bring the celebration home with these four iconic German recipes. From brats and sauerkraut to crispy Wiener Schnitzel, here’s your guide to an Oktoberfest feast!
1. Beer Glazed Brats and Sauerkraut
Ingredients:
- 4 bratwurst sausages
- 1 bottle of German lager (12 oz)
- 1 cup sauerkraut, drained
- 1 onion, thinly sliced
- 2 tablespoons butter
- 1 tablespoon brown sugar
- 1 tablespoon Dijon mustard
- 1 teaspoon caraway seeds (optional)
- Salt and pepper to taste
- Fresh rolls for serving
Instructions:
- Heat a large skillet over medium heat and melt the butter.
- Add the onions and cook until golden and caramelized, about 8-10 minutes.
- Add the bratwurst to the skillet, browning on all sides.
- Pour in the beer, mustard, brown sugar, and caraway seeds. Stir well.
- Add the sauerkraut to the skillet and lower the heat. Simmer for 15-20 minutes, letting the brats absorb the beer and glaze.
- Serve the brats on fresh rolls with sauerkraut and a dollop of mustard.
2. Authentic German Potato Salad (Kartoffelsalat)
Ingredients:
- 2 pounds waxy potatoes (Yukon Gold or red potatoes)
- 1/4 cup apple cider vinegar
- 1/4 cup vegetable oil
- 1/4 cup beef broth
- 1 tablespoon Dijon mustard
- 1 small onion, finely chopped
- 6 slices bacon, cooked and crumbled
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
Instructions:
- Boil the potatoes until tender but still firm, about 15 minutes. Drain and let cool, then slice them into thin rounds.
- In a large skillet, cook the bacon until crispy. Remove and crumble the bacon.
- Add the onions to the bacon grease and cook until soft, about 5 minutes.
- In a small bowl, whisk together vinegar, oil, beef broth, mustard, salt, and pepper.
- In a large bowl, gently toss the warm potatoes with the onion, bacon, and dressing. Let the flavors meld for at least 30 minutes. Garnish with parsley before serving.
3. Bavarian Pretzels (Brezen)
Ingredients:
- 4 cups all-purpose flour
- 1 packet active dry yeast (2 1/4 tsp)
- 1 cup warm water
- 1 tablespoon sugar
- 2 teaspoons salt
- 2 tablespoons butter, melted
- 8 cups water
- 1/2 cup baking soda
- Coarse salt for sprinkling
Instructions:
- In a large bowl, mix yeast, warm water, and sugar. Let it sit for 5 minutes until frothy.
- Add flour, salt, and melted butter. Mix until a dough forms, then knead on a floured surface for 5-7 minutes.
- Place the dough in a greased bowl, cover, and let rise for 1 hour.
- Preheat the oven to 450°F. Punch down the dough and divide it into 8 pieces. Roll each piece into a long rope and form into a pretzel shape.
- Bring 8 cups of water to a boil, then slowly add the baking soda. Dip each pretzel into the baking soda water for 30 seconds and place them on a parchment-lined baking sheet.
- Sprinkle with coarse salt and bake for 12-15 minutes or until golden brown.
4. Wiener Schnitzel
Ingredients:
- 4 veal cutlets (or pork if preferred)
- 1/2 cup all-purpose flour
- 2 eggs
- 1 cup breadcrumbs
- Salt and pepper to taste
- 1/2 cup vegetable oil or clarified butter (for frying)
- Lemon wedges for serving
Instructions:
- Place each veal cutlet between two pieces of plastic wrap and pound them to about 1/4 inch thickness.
- Season the cutlets with salt and pepper.
- Set up a breading station: Place flour on one plate, beaten eggs in a shallow bowl, and breadcrumbs on another plate.
- Dredge each cutlet in flour, dip in the eggs, and coat in breadcrumbs. Shake off any excess.
- Heat the oil or clarified butter in a large skillet over medium heat. Fry each cutlet until golden brown and crisp, about 2-3 minutes per side.
- Drain on paper towels and serve with lemon wedges.
Celebrate Oktoberfest in style with these mouthwatering German dishes. Whether you're craving savory beer-brined brats, crispy Wiener Schnitzel, or freshly baked pretzels, these recipes will transport you straight to Munich! Prost!