Oktoberfest, held annually in Munich Germany, is the world’s largest Volksfest (beer festival and travelling funfair) with more than 6 million people from around the world attending the event every year which will serve an average of 7.7 million liters of beer. This year’s fest will begin on Saturday, September 16 and run through Tuesday, October 3.
Locally, it is often called the Wiesn, after the colloquial name for the fairgrounds, Theresa’s Fields (Theresienwiese). The Oktoberfest is an important part of Bavarian culture, having been held since the Middle Ages. Other cities across the world also hold Oktoberfest celebrations that are modelled after the original Munich event.
Many of us don’t have the time to take off and fly to Munich to enjoy the festivities first hand, so we’ve put together a list of German inspired recipes to pair with all your Oktoberfest activities.
• 4 4-ounce skinless, boneless chicken breasts, pounded to 1/8-inch thickness
• Kosher salt and freshly ground black pepper
• 1 cup all-purpose flour (for dredging)
• 2 large eggs
• 1 tablespoon Dijon mustard
• 2 cups (or more) whole wheat (or regular) panko (Japanese breadcrumbs)
• 2 tablespoons canola oil, divided
• 2 tablespoons unsalted butter, divided
• Chopped flat-leaf parsley
• Lemon wedges
Line a baking sheet with waxed paper. Season chicken breasts with salt and pepper. Place flour on a plate. Beat eggs and Dijon mustard to blend in a shallow baking dish. Place 1 cup panko in another shallow baking dish, adding remaining 1 cup panko, or more, to dish as needed throughout process. Working with 1 chicken breast at a time, dredge in flour, shaking off excess, then dip into egg mixture, turning to coat evenly; carefully coat with panko, pressing panko gently to adhere to chicken. Transfer chicken to prepared baking sheet.
Heat 1 Tbsp. oil and 1 Tbsp. butter in a large skillet over medium-high heat (pan should be large enough to hold 2 breasts). Add 2 chicken breasts to skillet and cook until golden brown on both sides, 8-10 minutes. Transfer chicken breasts to a paper towel-lined plate and season with salt. Add remaining 1 Tbsp. oil and 1 Tbsp. butter to skillet and repeat with remaining chicken breasts. Transfer chicken breasts to plates and garnish each with parsley and a lemon wedge.
Bratwurst with Apples, Onion, and Sauerkraut
• 1 teaspoon caraway seeds
• 1 teaspoon fennel seeds
• 1 tablespoon Wondra flour
• 1/2 teaspoon ground black pepper
• 4 cups sauerkraut (preferably fresh), rinsed, drained, squeezed dry (from one 32-ounce jar)
• 1 large onion (about 1 pound), halved lengthwise, thinly sliced crosswise
• 3 large Golden Delicious apples (about 1 1/2 pounds total), peeled, cored, thinly sliced
• 6 whole smoked bratwurst (about 1 pound), pierced all over with skewer
• 4 bay leaves
• 1 cup beef broth
• 2 tablespoons dry vermouth
• 2 tablespoons ketchup
• 1 1/2 tablespoons butter, melted
• Pumpernickel bread or whole grain
Position rack in center of oven; preheat to 400°F. Place caraway seeds and fennel seeds in small resealable plastic bag. Crush seeds with mallet. Add flour and pepper to bag; shake to blend. Spread sauerkraut over bottom of 13x9x2-inch glass or ceramic baking dish. Sprinkle 1/3 of flour mixture over. Arrange onion slices over; sprinkle with half of remaining flour mixture, then lightly with salt. Spread half of apple slices over, then sprinkle with remaining flour mixture. Place bratwurst over apples, then arrange remaining apple slices around bratwurst. Tuck in bay leaves. Mix broth, vermouth, and ketchup in measuring cup. Pour broth mixture evenly over. Cover tightly with foil.
Roast bratwurst 45 minutes. Uncover; brush with melted butter. Roast uncovered until edges of apples and sausages begin to brown, about 25 minutes longer. Serve with bread.
• 1/2 cup coarse-grained Dijon mustard
• 2 tablespoons regular Dijon mustard
• 2 tablespoons Guinness stout or other stout or porter
• 1 tablespoon minced shallot
• 1 teaspoon golden brown sugar
Whisk all ingredients in small bowl to blend. Cover and refrigerate at least 2 hours. DO AHEAD: Can be made 2 days ahead. Keep refrigerated.
Skillet Sausages with Black-Eyed Peas, Romano Beans, and Tomatoes
4 TO 6 SERVINGS
• 1 tablespoon olive oil
• 1 pound fresh hot Italian sausages (about 5)
• 3/4 pound fully cooked andouille sausages (about 4)
• 1 small onion, chopped
• 3 garlic cloves, minced
• 3 cups low-salt chicken broth
• 2 cups freshly shucked black-eyed peas (from 1 generous pound peas in pod) or one 11-ounce container shucked fresh black-eyed peas
• 12 ounces Romano beans or string beans, trimmed, cut crosswise into 3-inch pieces
• 1 10-ounce container grape tomatoes
• 1 tablespoon minced fresh thyme
Heat oil in heavy large deep skillet or pot over medium heat. Add sausages and cook until browned and thermometer inserted horizontally into Italian sausages registers 165°F, turning occasionally, about 12 minutes. Transfer sausages to plate. Add onion to skillet; sprinkle with salt and cook until tender and beginning to brown, about 4 minutes. Add garlic; stir 30 seconds. Add broth and peas; cover and cook until peas are almost tender, about 12 minutes. Add beans; cover and simmer until beans are almost tender, about 4 minutes. Add tomatoes; cook uncovered until tomatoes begin to burst, about 2 minutes. Add thyme and sausages with any accumulated juices. Cook until sausages are heated through, peas and beans are tender, and liquid coats back of spoon, 3 to 4 minutes. Season to taste with salt and pepper. Spoon vegetable mixture into large shallow bowl. Arrange sausages over and serve.
Beer and Cheddar Soup with Kielbasa Sausage
6 TO 8 SERVINGS
• 2 tablespoon plus 2 tsp. vegetable oil, divided
• 1 medium yellow onion, chopped
• 2 cloves garlic cloves, chopped
• 6 tablespoons (¾ stick) unsalted butter
• ⅓ cup all-purpose flour
• 3 cups low-sodium chicken broth
• 12 oz. lager
• ½ cup heavy cream
• 8 oz. mild yellow cheddar, grated
• Kosher salt and freshly ground black pepper
• 1 lb link kielbasa sausage, cut into 6–8 pieces
• 1 apple, cored, sliced
Heat 2 Tbsp. oil in a large heavy pot over medium heat. Add onion and cook, stirring occasionally, until soft but not browned, 8–10 minutes. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add butter and stir until melted. Add flour and cook, stirring constantly, until beginning to turn golden brown, about 4 minutes.
Whisk in broth, beer, and cream. Bring to a boil, reduce heat, and simmer, whisking occasionally, until thickened, 10–15 minutes. Reduce heat to low and whisk in cheese a handful at a time, whisking to combine after each addition. Cover and let sit for 10 minutes to ensure cheese is melted. Working in batches if needed, transfer soup to a blender and purée until smooth (alternatively, use an immersion blender in the pot). Season with salt and pepper.
Using a paring knife, score sausage, spacing cuts ½” apart. Heat 1 tsp. oil in a large grill pan or skillet over medium-high heat. Cook sausages, turning occasionally, until browned and crisp in spots, 8–10 minutes. Transfer to a plate.
Toss apple in remaining 1 tsp. oil in a small bowl. Cook in same grill pan until softened and slightly charred on both sides, about 2 minutes per side.
Divide soup among bowls; top with sausage and apple.
MAKES 16 SERVINGS
• 1 cup stout (such as Guinness)
• 16 ounces semisweet or bittersweet chocolate, chopped, divided
• 1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter
• 1 1/2 cups sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1 1/2 teaspoons kosher salt, divided
Preheat oven to 350°. Line a 9x9x2″ metal baking pan with foil, leaving a 2″ overhang. Bring stout to a boil in a medium sauce- pan; cook until reduced to 1/2 cup, about 12 minutes. Let cool. Reserve 1/4 cup stout.
Stir 12 oz. chocolate and 1 cup butter in a medium metal bowl set over a saucepan of simmering water until melted and smooth.
Whisk sugar, eggs, and vanilla in a large bowl to blend. Gradually whisk in chocolate mixture, then 1/4 cup stout from pan. Fold in flour and 1 1/4 tsp. salt. Pour batter into prepared pan.
Bake brownies until surface begins to crack and a tester inserted into center comes out with a few moist crumbs attached, 35–40 minutes. Transfer pan to a wire rack and let cool for at least 20 minutes. Stir remaining 4 oz. chocolate in a medium metal bowl set over a sauce-pan of simmering water until melted and smooth. Add reserved 1/4 cup reduced stout, remaining 2 Tbsp. butter, and 1/4 tsp. salt; whisk until well blended.
Pour warm glaze over brownies. Let stand at room temperature until glaze is set, about 40 minutes. DO AHEAD: Can be made 8 hours ahead. Cover and let stand at room temperature.
Using foil overhang, lift brownie from pan; cut into squares.