OKTOBERFEST- A Fall Tradition
Oktoberfest is an annual festival in Munich, Germany, held over a two-week period and ending on the first Sunday in October. The festival originated on October 12, 1810, in celebration of the marriage of the crown prince of Bavaria, who later became King Louis I, to Princess Therese von Sachsen-Hildburghausen. It is believed that the townspeople were invited to a two week celebration of this marraige, just outside of the city walls. Today, people celebrate Oktoberfest all around the world. It is a time to gather, celebrate, drink beer and eat great food.
Growing up in the heart of Pennsylvania Deutsch-land, these are dishes from my childhood. While we didn’t eat much of this at home, picnics were laden with these delicious foods. There is an old saying that the Deutsch add a pinch of sugar to everything and that’s why it all tastes so good.
I have outlined and incorporated the steps to make all three recipes in the shortest amount of time. If you are not a speed cooker, like me, feel free to follow the recipes as they exist. I would suggest beginning with the potato salad and finish the recipe, it holds really well and just needs a simple reheat in the microwave when it is time to serve. The brats and cabbage are very easy to manage simultaneously.
Optional side: We sometimes omit the red cabbage in lieu of sauerkraut. I like to use the bag sauerkraut and cook it for about 30 minutes with a diced apple, 1/4 cup of brown sugar and a tsp. of caraway seeds. They are great served with a warm brown honey bread slathered with butter or a simple French bread style roll.
Steps to make this wonderful fall feast.
- Get out pots and pans
- Put water in the kettle to start the boiling process.
- Chop the bacon and add to skillet and begin cooking.
- Once up to temp, add your eggs. Boil for 11 minutes and remove with a slotted spoon to an ice bath. Do not drain the water.
- While the eggs are cooking, chop your potatoes into 1-inch size pieces. After removing eggs, add potatoes to boiling water for 15 minutes. When finished, remove to a large serving bowl.
- Add beer to kettle and bring to a boil.
- Chop your red cabbage. Add butter and cabbage, tossing to coat. Saute 10 minutes.
- Chop onions and add them and the pepper to the bacon once it is crispy. Cook for a few minutes until translucent. Remove from heat and add in remaining dressing ingredients. Toss with the potatoes.
- Preheat grill to 350 degrees. Mine heats up quickly.
- Add sugar and vinegar to red cabbage and stir. Reduce to low heat and cook for 30 minutes until tender.
- Peel and chop eggs. Add to potatoes and top with green onions.
- Add brats to beer for 6 minutes.
- Grill the brats until finished. About 3 minutes per side.
Grilled Bratwurst with German Potato Salad
Ingredients
- 4 cans beer
- 4 bratwursts
- 2 pounds red skin potatoes or Yukon Gold
- 6 ounces bacon
- 1 cup onions
- 1/4 apple cider vinegar
- 1/4 cup whole grain mustard
- 4 eggs hard boiled and chopped
- 1/4 cup green onions
- drizzle vegetable oil
- brown bread
- whole grain mustard for serving
Instructions
- In a saucepan, over medium heat, bring the beer up to a simmer. Add the sausages and cook until plump, about 4 to 6 minutes. Preheat the grill. In a saucepan, over medium heat, cook the potatoes in salted water until tender, about 15 minutes. Remove and drain well. Keep warm. In a sauté pan, over medium heat, cook the bacon until crispy. Add the onions. Season with black pepper. Sauté for 1 minute. Remove from the heat. In a large mixing bowl, combine the cooked potatoes, crispy bacon/onions with fat, vinegar, to taste, mustard, eggs, and green onions. Season with salt and pepper. Mix well. Using the back of a spoon, mash the mixture together. The salad should be well blended but with some lumps. Lightly brush the sausages with oil. Place on the grill and cook for a couple of minutes on each side. Remove the sausages from the grill. Mound the potato salad in the center of each serving plate. Lay the sausages next to the salad. Garnish with parsley. Serve with the brown bread and mustard.
Sweet and Sour German Red Cabbage
Ingredients
- 1/2 large red cabbage sliced 1/4-inch thick
- 2 tablespoon butter
- 2 tablespoon sugar
- 1/4 cup balsamic vinegar
- Kosher salt
- Freshly ground black pepper
Instructions
Sauté the cabbage:
- Melt the butter in a large pot over medium heat. Add the thinly sliced red cabbage and toss to coat with the butter. Sauté until slightly wilted, about 5 minutes.
Add seasonings and simmer:
- Sprinkle sugar over the cabbage and toss to coat evenly. Add the balsamic vinegar to the pot. Bring to a simmer, then reduce the heat to medium low.
- Cover and simmer until the cabbage is completely tender, stirring often, about 30 minutes total. Season to taste with salt and pepper.
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