Authentic German recipes for Oktoberfest. Scroll down and get this selection of actual foods and dishes that are cooked and served in Oktoberfest. Remember to bookmark the page and share it in your social site networks like FaceBook.
An appetizer that serves 8
3/4 cup butter, melted and preferably German.
1cup onion, minced
1 Granny Smith apple of fairly big size, peel and core properly and then dice it.
1 1/2 cups German Wine Sauerkraut, drained.
2 tablespoon caraway seeds
8 nos phyllo sheets
1/4 cup German sweet mustard
1 pound bratwurst, Slice it to this sheets.
Ingredients for German Mustard Sauce
1 tablespoon German butter
1 tablespoon flour
1 cup light cream
3 tablespoon German sweet mustard
1 tablespoon paprika
Prepare the German mustard sauce:
Take a large bowl and use it to melt butter. Keep flame at medium-low heat, or slightly higher than it. Now Stir in flour to form a smooth past. Slowly stir in the cream too. Remember to stir continuously to keep lumps from forming. Add the mustard beating the mixure and heat for sometime. Your sauce will be ready.
Preheat oven to 375 degrees F.
In a large skillet, over medium heat, warm 2 tablespoons butter, sauté onion for 3 minutes. Add diced apple and sauté 3 more minutes. Remove from heat, stir in sauerkraut and caraway, and mix well.
On a large baking sheet, lay out one sheet of phyllo and fold in half lengthwise and brush with about 1 tablespoon butter. Repeat layering. Spread mustard over last layer of phyllo.
Then spread sauerkraut filling along the long lengthwise side to the center of the dough leaving a 1 1/2 inch border around the edges.
Top sauerkraut with bratwurst slices; roll jellyroll-style folding in the short edges. Place seam-side down on pan; brush top with butter and bake
25 to 30 minutes or until golden brown.
Slice warm strudel and serve in a pool of mustard sauce. Sprinkle mustard sauce with paprika.
Ingredients 4 tablespoons of sour cream
Take 1 tablespoon white wine vinegar
1 cucumber, peeled and diced
Take salt and pepper to taste
Chives and salad burnet, chop it properly.
Approximately 4 egg yolks, which should be hard-boiled and chopped
1. Mix the cream with the vinegar.
2. Pour the dressing over the remaining ingredients which were kept in a bowl.
3. Mix all of them very softly and after that allow it to rest in the fridge for almost an hour before serving.
the item now can be served as a first course or as a supplement to fish and pork.
Herbs can be changed according to the taste - try dill or borage.
Wrapped-Ham of Figs
2 cups wine (port)
1 stick of cinnamon
12 figs which are cut in half (lengthwise)
12 slices of thin Black Forest ham or German prosciutto
Preparation: Heat port and cinnamon in a saucepan, decrease liquid to half by heating, and pour that over fig halves. Let the figs crush while liquid cools. Now you have to drain figs halves reserving liquid, and then wrap it in ham. Set sideways and make the salad.
Bean Marinated Salad and Hazelnuts
Hazelnut oil (1/4 cup)
2 tablespoons vinegar red wine
1 tablespoon of port reduction
1 teaspoon imported honey
Bavarian Mustard (1 teaspoon)
Salt and pepper
cooked green (1/2 pound) and yellow wax beans
1 head fries, trimmed and finely chopped
1 cup of toasted and chopped hazelnuts
Preparation: Firstly, whip together the oil, vinegar, port reduction, honey, Bavarian mustard and salt and pepper. Flip it together with beans and fries. Before serving use some salad in the middle of every plate and decorate it with 1-2 ham-wrapped figs on top of it. Embellish the food with chopped hazelnuts and chives.
Cherry Tomato Coulis
flour (1 cup)
eggs (2), crushed
breadcrumbs (1 cup)
4 (2-ounce) slices of triangular Tilsit cheese
sliced purslain (1 cup) and/or fresh basil
Prepare the Cherry Tomato Coulis first:
1 tablespoon of olive oil
cherry tomatoes (1/2 pound), each of them sliced in half
1 clove and minced garlic,
2 bunches trimmed and diced green onions
pepper and Salt to taste
Heat oil in a saucepan. Add tomatoes along with garlic, and boil the mixture until tomatoes are soft. Put green onions in the saucepan and cook on medium temperature, stir it at times until the mixture forms a substantially thick paste. Keep the coulis aside, you should now keep it warm until it is ready to serve.
Now the main dish:
Keep flour, eggs and breadcrumbs each in 3 separate bowls. Put the cheese triangles in flour, egg, breadcrumbs one by one respectively. Heat oil in a large skillet and fry cheese until it gets golden brown. Serve some coulis on each plate and top it with purslain or basil, after that put fried tilsit on it.
The warm Potato pancakes are served in a cocktail party, and guests get the opportunity to choose their toppings.
Serves: 16-20 pancakes
8 cups of (loosely packed) frozen and shredded potatoes
4 eggs, each of them are lightly beaten
1/2 cup of flour
Take 1 teaspoon sea salt
Approximately 1/2 teaspoon ground pepper
Make a mixture of potatoes, beaten eggs, flour, salt and pepper in a large bowl and stir the mixture properly, until the flour is no longer observable. Use a skillet to heat 1 inch of vegetable oil, and take a measurement of 1/4 cup to hollow out three piles of potato mixture into hot oil. Fry it for 3 minutes on medium-heat until it gets golden brown. Turn cakes and push it down with a spatula, pulling them down as much as possible. Fry the entire mixture until it gets golden brown, and take it away onto paper towels. Repeat the same with remaining potato mixture. Now, Serve pancakes immediately, or put it into a refrigerator until you are ready to serve. Reheat it in a 350 degrees F oven for 10 minutes if you keep it in the refrigerator before serving to guests.
Black Forest Ham & Sauerkraut
Merge 2 cups sauerkraut in white wine, drained, and 4 slices of Black Forest ham, sliced into strips. Stir the mixture gently after adding 3 tablespoons light olive oil along with 1 teaspoon sweet mustard and 1 teaspoon fresh thyme to it. Serve the preparation to your guests.
Smoked Salmon & Spicy Crème Fraiche
Mingle 6 ounces smoked salmon, 1 finely diced large scallion, 1/4 cup crème fraiche, 1 tablespoon creamy horseradish, and 1 teaspoon minced fresh dill together. Stir gently before serving it.
Mix 3 tablespoons German curry ketchup along with 3 tablespoons barbecue and 2 tablespoons balsamic vinegar in a saucepan before adding the frayed meat of 2 cooked boneless, skinless chicken breasts. Cook it on low temperature and stir it occasionally in saucepan.
6 to 8 bratwurst (German style)
1 to 2 bottles of Löwenbräu Original, both bottles are of 12-ounce
1 sliced large onion,
2 to 3 tablespoons of butter
2 tablespoons brown sugar
Cut the skin of the bratwurst using a fork.
Stir and continue grilling the bratwurst for roughly 8 minutes until it’s almost prepared.
Add 2 tablespoons of butter into a pot and heat over a medium temperature until the butter is soft. Add bratwurst and Löwenbräu. Boil it in a very low temperature for 20 minutes to 1 hour. The flavor of the beer will be stronger the longer it is kept in the pot. This will be the last step of bratwurst cooking.
As the bratwursts are boiling, add 1 or 2 tablespoons of butter along with onions into a saucepan. Cook it until the onions are clear. Once it is noticed that the onions are clear, add the brown sugar and combine it with the onions. Take off the heat before you add the brown sugar.
Now, it’s time to serve Löwenbräu with German mustard on a bun.
This recipe may be halved. It is always recommended to use separate platters for raw and cooked chicken.
Take 1/2 cup of peanut oil
1 teaspoon German mustard, if possible Düsseldorf-style
1 cup German beer (dark)
lemon juice (1/4 cup)
4 cloves minced garlic,
Salt-1 and 1/2 teaspoons
1 teaspoon Black pepper
1 teaspoon crushed fresh basil
1 teaspoon leaves of fresh thyme
3 and 1/2 to 4 and 1/2 pounds chicken parts
cooking spray (Non-stick).
At the very beginning whip together peanut oil and mustard in a bowl. Whisk in lemon juice and beer until the mixture is smooth. Stir in garlic, salt, pepper, basil and thyme. Add chicken pieces before turning it to coat well. Cover and then refrigerate it for 2 to 12 hours.
In a charcoal grill, heat it about 5 dozen charcoal briquettes before covering it with white ash. Meanwhile, dry the chicken and remove marinade.
To push hot briquettes use large tongs to one side of the grill. Stay away from the grill and spray grills rack consistently with non-stick cooking spray; place on grill. On the coals side, put chicken parts on grill rack. Cook it uncovered for 10 minutes until the skin is crunchy. Move and turn it as needed with clean tongs to avoid charring.
Then take chicken parts and move it to the cool side of the grill; cover and cook until meat is opaque throughout. Juices should also run clear, for about 10 to 15 minutes more.
Serve it with German sauerkraut and mustard, such as the Kühne, Hengstenberg, Gundelsheim brands.
About this recipe
Potato dumplings are popularly known as Knödel in southern Germany and Austria, canederli in Italy and klub in the USA. Another creative German name is Bauchrutscher which literally means "belly bricks". They can be prepared using potato or bread and are completed without yeast, generally flavorful and it is often filled. A superb Oktoberfest meal served as side-dish.
Servings: Serves 6
225 g (8 oz) peeled, mashed, simmered and floury potatoes (Desiree, King Edward)
115 g (6 oz) suet
115 g (4 oz) flour
50 ml (2 fl oz) water
2 tablespoons fresh chopped and mixed herbs
Freshly ground black pepper and sea salt
Method: Mix the dumpling ingredients in a bowl
Use lightly floured hands and roll into 6 balls
Put the dumpling in the boiling water kept in a large saucepan, ideally they should not touch. Reduce to a simmer and cook (don't boil) it for approximately 20 to 30 minutes.
The dumplings will go under the water at first, and again rise to the surface once cooked - just check it finally once whether it is done or not.
Put it in a baking tray filled with 500 ml of hot vegetable stock (Don’t cover the dumplings) and bake in an oven which is preheated to 190° C (375° F - gas 5).
Before serving it, make sure that it has a nice crispy top and finish under the grill for 5 minutes.
About this recipe
Pork knuckes of Bavarian or Schweinshaxe is also recognized as hocks or pork shanks. This classic main meal is mainly popular at the Munich Oktoberfest.
Servings: Serves 2
Ingredients pork knuckles
2 Tablespoons of cooking fat / chopped vegetable
A bit of cumin
1 small leek
1 celery stalk
salt according to taste
Water or Beer
1. Dice the leek, celery, carrot and onion after washing these properly.
2. Cook the diced vegetables, pork knuckles, peppercorns and salt in water for 2 to 3 hours or until tender, but be cautious not to overcook them.
3. Preheat the oven to 400°F.
4. Take away the pork knuckles from the water and make it dry.
5. Remove the vegetables and maintain the cooking liquid.
6. Shorten and melt fat in an enamel-lined, iron pan.
7. Combine pork, vegetables and slight cooking liquid and bake it for 30 minutes. Make the meat wet by adding cooking liquid frequently. Sparkle beer or water in which a good quantity of salt has been dissolved before the meat is fully cooked.
To increase the flavor and make it tasty add a small amount of cumin and serve.
Juices and cooking liquid can be served the as a supplementary sauce, or you can also use it as gravy. Schweishaxe is a Bavarian item with a segment of Sauerkraut (see here) or Knödel (Potato dumplings) can be seen here.
Crust with Pork Tenderloin
3 3/4 lb pork tenderloin
salt and pepper
canola oil-2 oz
1 cup of sweet mustard
2 tablespoons blanched and chopped lemon zest
4 gloves chopped garlic,
3 tablespoons chopped chives,
6 oz soft butter,
1 and 1/2 cups of breadcrumbs
2 egg yolks
1 1/2 lb Yukon Gold potatoes, should be peeled
1 large onion
1 teaspoon garlic, granulated
salt and pepper
2 1/2 lb brussels sprouts
1 lb Black Forest ham
1/2 cup of olive oil
1 large finely diced onion,
1/2 teaspoon nutmeg
3 tablespoons chopped parsley,
salt and pepper
Beer Sauce (Dark):
1 1/2 pint jus
1 bottle dark beer (German)
salt and pepper
cornstarch slurry according to the need
Trim and portion pork tenderloin in 6 oz pieces with salt and pepper.
Take oil in a large skillet and heat it properly with the pork tenderloin from all sides. Put the meat on a pan lined with parchment paper.
In a bowl whisk the butter until it is soft. Combine chopped garlic, lemon zest, chopped chives, sweet mustard, breadcrumbs and egg yolks together. Use salt, pepper and mix it until you get the smooth texture. Put the mixture on parchment paper and roll in a log, 1 3/4 to 2 inches in diameter. Place it in the refrigerator.
Cut tenderloin when crust is partly frozen. Preheat the oven at 350 degrees F before placing the meat in the oven and cook until preferred internal temperature is reached. After the desired temperature is achieved, the meat will turn into golden brown.
Vex potatoes and onion in a big bowl and season it with granulated garlic, salt and pepper. It’s time to heat the oil in a large skillet. Take away additional liquid out of potatoes. Make pancakes of about 1 1/2 oz each using a spoon. Burn pancakes in hot oil until it gets golden brown. Exhaust pancakes on paper towel to absorb surplus oil.
Leaves should then be taken off Brussels sprouts.
Slash ham (Black-Forest) in thin strips.
Heat olive oil in a large saucepan and render Black-Forest ham, before adding onions and brown pancakes. Include leaves and season with pepper, salt and nutmeg. After that serve it but before that don’t forget to add parsley.
Heat and add dark beer. Dry it out until desired consistency is achieved. If it is needed then thicken it with cornstarch slurry and adjust seasonings.
To look nice, in the center of the plate, place three potato pancakes. Put the crust on top of pork tenderloin. Decorate Brussels sprouts leaves and Black Forest ham around and nape with dark beer sauce.
If it is a cool evening then this cozy and flavorful meal is perfect for the occasion.
1/3 cup + 1 tablespoon German currant jelly-red or black
1 tablespoon Bavarian white German vinegar and beer vinegar
1 2-pound tenderloin (pork)
Salt and pepper
1 tablespoon olive oil
3 cups dried German pickled red cabbage
1 6.8-ounce potato dumpling mix
2 teaspoons fresh thyme leaves along with thyme sprigs to embellish
Preheat oven to 425° F. Combine 1/3 cup currant jelly and vinegar in a small bowl and set aside.
Rub with olive oil and season tenderloin all over with salt and pepper. Place the seasoned tenderloin on a rack in a shallow boiling pan. Roast it for 20 minutes. Spoon some glaze over tenderloin. Roast it for 15 minutes, until a meat thermometer inserted in the center of tenderloin shows you the temperature 160° F. Take away from oven and spoon with the remaining glaze and give it a foil coat. Wait for 15 more minutes before slicing it.
For red cabbage:
Place the cabbage in a saucepan on low heat, while the pork is frying. Stir occasionally while cooking, until it really hot throughout; then stir in 1 tablespoon of currant jelly.
For potato dumplings: Prepare dumpling mix according to package directions, while pork is roasting. Stir in fresh thyme before cooking. It is recommended to give 5 to 10 minutes of time to prepare most of the mixes and 20 minutes to boil.
Slice tenderloin and arrange on a platter before serving. Garnish the top of the fork with red cabbage and fresh thyme sprigs. Serve dumplings in a separate bowl.
Serves: 24 brownies
Ingredients: 3 (3 1/2 ounces each) packages German dark chocolate (It could be Vivani or Ritter Sport)
1/4 cup black German cherry preserves (e.g. Zentis)
3 tablespoons spiced apple butter (e.g. Grafschafter)
2 tablespoons Acacia honey from Germany (e.g. Langnese)
2 egg whites
1 teaspoon good quality sea salt
1 teaspoon of pure vanilla extract
1/2 cup unbleached flour, used in all-purposes
1/4 cup chopped walnuts
Start with heating the oven to 350 degrees F. Cut the chocolate into pieces each 1 inch and place the chocolate in heatproof bowl. Softly melt the chocolate in double boiler. Take it away from heat and set aside. Coat an 8-inch square non-stick baking pan with cooking spray and again set aside. Add preserves, apple butter, honey, eggs, egg whites, salt and vanilla extract. Whisk it to mix it properly. Whip in flour until it is smooth. Gradually pour melted chocolate into batter and keep on whisking. Sprinkle with walnuts and spread batter in pan. Bake it for 20 minutes. Keep it in a cool place and cut into 24 bars.
This dessert is ideal for a dinner party and also very easy to prepare. Make striking layers in a chic plain glass serving bowl. Use elegant wine glasses to serve it to your guests.
Ingredients: 2 x 250 g tubs Quark
Approximately 2/3 cup milk
1 teaspoon of vanilla extract
3 tablespoons sugar
2 slices Pumpernickel (German)
2 oz dark chocolate (German)
1 jar (large) German cherries in juice
Strike the Quark, milk, vanilla extract and sugar together until the mixture gets smooth.
Reduce the pumpernickel to fine crumbs using a food processor. Finely grate the chocolate and blend it with the Pumpernickel crumbs.
Wash and drain the cherries well. Now use 6 wine glasses or make layers in a large glass dish. Use cherries at the base of the glass and spoon on some Quark. Then spread over the Pumpernickel. Reiterate the layers saving a few cherries and crumbs for the top of it. End with a Quark layer, then to garnish it place the last few cherries on top and sprinkle evenly with crumbs for a pretty finish. Keep it in a refrigerator for a night and serve.
** Quark is a form of German yogurt cheese which are available in specialty food stores