An October Feast for Oktoberfest

posted October 7, 2007
  by Amy Powell, Real Meals In Minutes

It may be called “October”fest, but if you are just now reading this article, you are already way behind on your beer drinking and bratwurst eating. Read on, and I’ll show just how you can play a little bit of catch up.

Oktoberfest, the Bavarian celebration which first took place in 1810, is now a worldwide excuse to indulge in special German brews and an abundance of sausages and kraut. It began as a parade and party to commemorate the marriage of King Ludwig and Princess Therese. Now it is a 3 week spectacular festival devoted to Bavarian culture.

And despite its name, as you're reading this article now, you have probably missed the official Oktoberfest celebration, for it does not last through October, but rather culminates on either the first Sunday of October, or what is called German Unity Day if that day is a Monday or Tuesday.

Luckily this is America, not Munich, so we can celebrate Bavarian culture for as long as we want. Honoring food and drink from said culture anytime during the month for which the festival was named seems fitting.

The thing that Oktoberfest perhaps is best known for is its beer. In spite of this, it actually was not until 1892 that beer was first served in glass mugs. However, the brewing of a special Oktoberfest brew, slightly darker and more alcoholic than traditional German brews, has become a main attraction in the modern festivities. In better markets and liquor stores here in the US you can expect to find such Oktoberfest specialties from German brewers as Paulaner, Hofbrau, Erdinger, and Spaten.

Beyond beer, Bavarian culture also is known for its abundance and variety of sausage and wurst. Bratwurst, a seasoned pork sausage, is perhaps the standard in German sausages. Since sausage making is beyond the desires or practices of most home cooks, it is fortunate that most specialty markets either make their own in-house sausage or carry a variety from gourmet sausage suppliers.

If traditional pork brats are too standard, the nuernberger bratwurst, a combination of pork, beef, and veal is a great next step in exploring one's sausage horizons. No matter the variety, unlike its American cousin the hot dog, German sausages are typically raw and need to be cooked thoroughly before consuming. Frying, grilling, and steaming are all appropriate methods of cooking a large weiner. And of course, steaming or boiling with an Oktoberfest brew would most certainly match the spirit of the season.

If looking for something to pair with one's sausage and beer, sauerkraut is almost a given. Sauerkraut, a type of fermented, pickled cabbage is not something one normally attempts at home. A properly made batch of sauerkraut can be a couple-month project, which slightly exceeds the parameters of a 30 minute meal for most home cooks. However, there are more varieties of sauerkraut available in the markets today and even a low-end kraut can be doctored by the home cook by sautéing in butter and adding spices for a perfectly acceptable accompaniment for a German feast.

For a side, spätzle--a type of German noodle made either with a spätzle maker or by pushing the dough through the holes of a colander--is again, a bit too tedious a process for most home cooks. So if one is looking for a carb to complete the German sausage plate, potatoes are the good old standby. German potato salad, a mayonnaise-free salad served warm with the strong flavors of mustard and bacon is the perfect way to round out a Bavarian feast and counter the extra strong Oktoberfest brews.

Whether you are German or not, we can all appreciate a festival that celebrates two things we also adore on this side of the pond: beer and encased meats. So pour yourself a brew and dish up a hearty plate of brats, kraut and potatoes and say Cheers to a party that we can celebrate through Oktoberfest, the month of October, and beyond.

Beer Steamed Brats with Seasoned Kraut Recipe
http://www.cdkitchen.com/


Serves/Makes: 6
Ready in: < 30 minutes

* 6 bratwurst sausages
* 2 bottles (12 oz size) German beers
* 1 can (32 oz size) sauerkraut, drained
* 3 tablespoons butter
* 1 medium onion
* 1 1/2 tablespoon fennel seeds

Bring beer to a boil in a large pot fitted with a steamer basket. Reduce heat to medium. Add brats and steam for about 10 minutes till cooked through.

Meanwhile, drain kraut. Melt butter over medium heat in a large saute pan. Chop onion in a small dice. Saute in butter till softened. Add kraut and fennel seeds. Cook for about 10 minutes until flavors marry and kraut is heat through. Serve brats with kraut.


German Potato Salad Recipe
http://www.cdkitchen.com/


Serves/Makes: 6
Ready in: < 30 minutes

* 2 pounds new potatoes
* 3 strips bacon
* 1/2 medium onion, finely sliced
* 2 tablespoons capers, rinsed and drained
* 2 tablespoons grainy brown mustard
* 3 tablespoons red wine vinegar
* Salt and pepper
* 1 dash Worcestechire sauce
* 1/2 cup olive oil
* 1/2 bunch flat leaf parsley, finely chopped

Bring large pot of salted water to a boil. Add potatoes and cook till paring knife easily pierces through a potato. Drain.

Meanwhile, cook bacon over medium high heat in a saute pan till crisp. Drain on paper towel and chop bacon finely. Slice onion and set aside with bacon.

In a medium bowl mix capers, mustard, vinegar, several pinches of salt and a few cracks of black pepper along with a dash of Worcestechire sauce. Stir to combine and set aside.

While still warm, slice potatoes 1/4 inch thick. Add potatoes to a large bowl with bacon, onion, and parsley. Add oil to vinegar mixture for dressing and stir till combined. Add dressing to potatoes and stir till salad is well coated in dressing. Taste and adjust seasoning with additional salt and pepper if desired.

©2008 CDKitchen, Inc. No reproduction of this article may be made without express permission from CDKitchen, Inc.

Visit CDKitchen's 30 Minute Meals for more great recipe ideas.

printer-friendly version

Comment on this article:

Site Sponsor

Margaritas!