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5 Great Oktoberfest Recipes

Recipes, Activities, and More

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  • 5 Great Oktoberfest Recipes

    5 Great Oktoberfest Recipes

    Oktoberfest is more than just beer!

    5 Great Oktoberfest RecipesHere are five authentic German foods to serve at your party.
    For even more recipes visit the Oktoberfest Recipe section at Taste of Home

    Potato Pancakes

    • 2 large eggs
    • 1 small onion, halved
    • 2 medium potatoes, peeled and cut into 1-inch cubes
    • 2 to 4 tablespoons all-purpose flour
    • 1/2 teaspoon salt
    • 1/8 teaspoon cayenne pepper
    • 4 to 6 tablespoons canola oil
    • Applesauce, optional
    1. Place eggs and onion in a blender; cover and process until blended.
    2. Add potatoes; cover and process until finely chopped.
    3. Transfer to a small bowl. Stir in the flour, salt and cayenne.
    4. Heat 2 tablespoons oil in a large nonstick skillet over medium heat.
    5. Drop batter by 1/4 cupfuls into oil.
    6. Fry in batches until golden brown on both sides, using remaining oil as needed.
    7. Drain on paper towels.
    8. Serve with applesauce if desired.
    Yield: 8 pancakes.

    Nutritional Facts
    2 each: 262 calories, 16g fat (3g saturated fat), 106mg cholesterol, 337mg sodium, 24g carbohydrate (3g sugars, 2g fiber), 6g protein.

    Originally published as Pronto Potato Pancakes in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p237

    Sausage and Sauerkraut
    • 4 medium potatoes, peeled and cubed
    • 2 tablespoons canola oil
    • 1 small onion, halved and sliced
    • 1 pound smoked sausage, cut into 1/4-inch pieces
    • 1 package (16 ounces) sauerkraut, rinsed and well drained
    • 1/4 teaspoon pepper
    • 1/8 teaspoon salt
    1. In a large skillet, saute the potatoes in oil for 5-6 minutes or until lightly browned.
    2. Stir in onion; saute for 3-4 minutes or until tender.
    3. Add the sausage, sauerkraut, pepper and salt.
    4. Cook, uncovered, over medium heat for 4-5 minutes or until heated through, stirring occasionally.
    Yield: 4 servings.

    Nutritional Facts
    1-1/2 cups: 611 calories, 38g fat (14g saturated fat), 76mg cholesterol, 2119mg sodium, 47g carbohydrate (8g sugars, 7g fiber), 22g protein.

    Originally published as Sausage 'n' Sauerkraut in Quick Cooking November/December 2005, p48

    Lebkuchen Recipe
    • 1/2 cup butter, softened
    • 1/2 cup sugar
    • 1/3 cup packed brown sugar
    • 2 large eggs
    • 1 cup molasses
    • 1/4 cup buttermilk
    • 1/2 teaspoon anise extract
    • 4-1/2 cups all-purpose flour
    • 1-1/2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon salt
    • 1/2 teaspoon each ground allspice, cardamom and cloves
    • 1/2 cup ground walnuts
    • 1/2 cup raisins
    • 1/2 cup pitted dates
    • 1/2 cup candied lemon peel
    • 1/3 cup sweetened shredded coconut
    • 1/4 cup candied orange peel
    • 3 tablespoons candied pineapple
    • GLAZE:
    • 1/2 cup sugar
    • 1/4 cup water
    • 2 tablespoons confectioners' sugar
    1. Preheat oven to 350°.
    2. Line a 15x10x1-in. baking pan with parchment paper.
    3. In a large bowl, cream butter and sugars until light and fluffy.
    4. Add eggs, one at a time, beating well after each addition.
    5. Beat in molasses, buttermilk and extract.
    6. In another bowl, whisk flour, baking powder, baking soda, cinnamon, salt, allspice, cardamom and cloves; gradually add to creamed mixture and beat well.
    7. Stir in walnuts.
    8. Place raisins, dates, lemon peel, coconut, orange peel and pineapple in a food processor; pulse until chopped.
    9. Stir into batter; press into prepared pan.
    10. Bake 25-28 minutes or until lightly browned.
    For glaze
    1. In a small saucepan, bring sugar and water to a boil; boil 1 minute.
    2. Remove from heat; whisk in confectioners' sugar.
    3. Spread over warm bars.
    4. Cool completely in pan on a wire rack.
    Yield: 3 dozen.

    Originally published as Lebkuchen in Country Woman Christmas Annual 2007, p65

    Red Cabbage with Apple Recipe
    • 3 Jones Dairy Farm Dry-Aged Bacon strips, diced
    • 1 medium onion, chopped
    • 1 medium apple, peeled and chopped
    • 1 small head red cabbage, chopped
    • 1 cup water
    • 1/4 cup white wine vinegar
    • 1 tablespoon sugar
    • 1/2 teaspoon salt
    1. In a large saucepan, cook bacon over medium heat until crisp.
    2. Using a slotted spoon, remove to paper towels to drain.
    3. In the drippings, saute onion and apple until tender.
    4. Stir in the remaining ingredients.
    5. Bring to a boil.
    6. Reduce heat; cover and simmer for 30 minutes or until tender.
    7. Stir in reserved bacon.
    Yield: 6 servings.

    Nutritional Facts
    3/4 cup: 131 calories, 5g fat (2g saturated fat), 8mg cholesterol, 333mg sodium, 19g carbohydrate (12g sugars, 4g fiber), 4g protein. Diabetic Exchanges: 2 vegetable, 1 fat, 1/2 starch.

    Originally published as Red Cabbage with Apple in Taste of Home October/November 2008, p45

    Beer 'n' Gouda Pretzels
    • 4-3/4 to 5-1/4 cups all-purpose flour
    • 2 tablespoons sugar
    • 1 envelope (1/4 ounce) quick-rise yeast
    • 1-1/2 teaspoons salt
    • 1 teaspoon caraway seeds
    • 1 cup milk
    • 1/2 cup beer or nonalcoholic beer
    • 2 tablespoons canola oil
    • 2 eggs, lightly beaten
    • 1 cup (4 ounces) shredded Gouda cheese
    • Coarse salt
    1. In a large bowl, combine 2 cups flour, sugar, yeast, salt and caraway seeds.
    2. In a small saucepan, heat the milk, beer and oil to 120°-130°; add to dry ingredients.
    3. Beat just until moistened.
    4. Stir in enough remaining flour to form a soft dough.
    5. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes.
    6. Cover and let rest for 10 minutes.
    7. Divide dough into 14 equal portions; roll each into a 20-in. rope.
    8. Cover and let rest 10 minutes longer.
    9. Twist into pretzel shapes.
    10. Place on greased baking sheets; brush with eggs.
    11. Bake at 350° for 15 minutes.
    12. Brush again with eggs; sprinkle with Gouda and coarse salt.
    13. Bake 12-15 minutes longer or until golden brown.
    14. Remove to wire racks.
    15. Serve warm.
    Yield: 14 pretzels.

    Nutritional Facts
    1 each: 233 calories, 6g fat (2g saturated fat), 41mg cholesterol, 338mg sodium, 36g carbohydrate (4g sugars, 1g fiber), 8g protein.

    Originally published as Beer 'n' Gouda Pretzels in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p231