Oktoberfest kicks off this weekend! No matter where you are, you can celebrate with steins of cold beer, sizzling sausages, and mounds of tangy sauerkraut. Invite friends over and enjoy a hearty menu — we have all the recipes you need.
Homemade pretzels take some time, but you’ll be rewarded with soft, delicious braids that trump any store-bought version. They make impressive party appetizers, too.
Mustard gets even better with the addition of dark beer. It’s the perfect pairing for doughy pretzels and brats.
|Balsamic-Braised Sausages with Grapes and Watercress
The fresh, robust flavors of the salad–tart-sweet grapes and peppery watercress–are the perfect counterpoint to braised sausages in this recipe.
|Pork Chops with Cider Glaze
Here, wilted cabbage makes a beautiful bed for seared and simmered pork chops.
|Pork Shoulder with Sauerkraut and Apples
This dish hits a perfect sweet-sour balance, with sharp sauerkraut and Golden Delicious apples augmenting the richness of the pork. Use a slow-cooker, and it’s a breeze to prepare.
|German Potato Salad
Bits of bacon and bacon fat take this classic German potato salad to the next level. Warm and slightly smoky, it’s wonderful with sausages and sauerkraut.
Similar to pasta, spaetzle is pleasantly chewy — and it’s quick and simple to prepare. You can use it as a starch for your meal in place of or in addition to potatoes.
|Jose O’Connor’s Sauerkraut
No German feast is complete without sauerkraut! For the best results, ferment it yourself. This recipe makes a ton, so it’s ideal for sharing.
|Autumn Fruit Strudel
Fresh and dried fruits wrapped in flaky phyllo dough create an easy dessert. For a crowd, just double or triple the recipe.
|Black Forest Cake
A filling of cherries and kirsch-flavored whipped cream is standard in this traditional German cake. It involves a few steps, but it’s well worth the effort.