In Mimi Sheraton’s sauerbraten recipe, the cookbook author shares a simple tip for mastering the gravy-topped Oktoberfest favorite.

A delicious Oktoberfest stew loaded with rich savory flavors, perfect for celebrating the festive aspects of Oktoberfest, and for warming the belly and comforting the soul anytime!

Is a Hanukkah menu complete without latkes? Be sure to cook up a batch of russet potato latkes, with pink applesauce, for a complete meal.

Traditionally served with meat and gravy, German potato dumplings can also be served with a simple brown butter sauce or a tomato marinara.

Inspired by traditional German flavors, this one-pot meal of knockwurst with braised cabbage and apples is served with spicy mustard.

Oktoberfest has somewhat strayed from its roots. The first festival in 1810 was thrown to celebrate the marriage of German Crown Prince Ludwig, who later became King, and Princess Therese of Saxony-Hildburghausen, but it's become a decadent celebration of fall flavours and fine beers for Germans and other citizens worldwide. The 16-day festival is held annually in Munich, beginning the third weekend in September and continuing through the first Sunday in October. A celebration of German culture, Oktoberfest is an intoxicating extravaganza of beer, bratwurst and Oompah bands with many embracing the spirit of the festival, donning traditional deerskin lederhosen or embroidered dirndls. Hacker-Pschorr Biergarten, just one of the 35 giant beer tents stretching over 26 hectares in central Munich First things first, though: beer. Strong concoctions were brewed for fair Ludwig and Therese back in the day, and this continued every year following for their anniversary. The tradition stuck. To decide which Oktoberfest brews pair best with menus, here's a simple rule of thumb: lighter Wiesen-style Oktoberfest beers with the first course; more traditional, malty Oktoberfest beers with the second; and Pumpkin ales with dessert. Bratwurst with braised sauerkraut and German-style fried potatoes Depending on how much time you want to take away from the more liquid-focused portion of your Oktoberfest celebration, you might want to enjoy some traditional German dishes such as Hendl (chicken), Schweinebraten (roast pork), Schweinshaxe (grilled ham hock), Steckerlfisch (grilled fish on a stick), Würstl (sausages) along with Brezeln (Pretzel), Knödel (potato or bread dumplings), Käsespätzle (cheese noodles), Reiberdatschi (potato pancakes), Sauerkraut or Rotkohl/Blaukraut (red cabbage) along with such Bavarian delicacies as Obatzda (a spiced cheese-butter spread) and of course, every Wurst (sausage) this side of Munich. Prost! Potato & Sauerkraut Kartoffelpuffer Makes about 30 3 pounds russet potatoes, peeled and shredded 1-1/2 cups shredded peeled apples 1-1/2 cups sauerkraut, rinsed and well drained 6 eggs, lightly beaten 6 tbsp all-purpose flour 2 tsp salt 1-1/2 tsp pepper 3/4 cup canola or peanut oil Sour cream, cured salmon & chopped green onions, for garnish In a large bowl, combine the potatoes, apples, sauerkraut and eggs and mix well. Add the flour, salt and pepper, and stir into potato mixture. Meanwhile heat 2 tablespoons of oil in a large nonstick skillet over medium heat. Drop the batter by 1/4 cupfuls into the oil, pressing lightly to flatten. Fry in batches until the latkes are golden brown on both sides, using remaining oil as needed. Drain briefly on paper towels. Serve on a warm platter as an appetizer garnished with sour cream, cured salmon and green onions. Jaegerschnitzel Serves 4 4 boneless pork chops 1/2 pound bacon, chopped 2 cups cremini mushrooms, quartered 2 tbsp olive oil, plus more if necessary 1/2 cup flour, for dredging 2 large eggs, lightly beaten 1 cup bread crumbs 4 tbsp Butter 4 tbsp Flour 3 cups beef broth Salt and Pepper To prepare the pork, cut each pork chop in half through the middle to create two thinner pieces out of each chop. Place each pork chop in a ziploc bag, and with a mallet, pound to flatten to about 1/4-inch thick. Season each piece with a bit of salt. Then dredge the pork in the flour, dip in the lightly beaten eggs, and coat in the bread crumbs. Set the breaded chops aside. In a large pan, over medium heat, cook the bacon until it just begins to get crispy, about 5-7 minutes. Use a slotted spoon to remove the bacon, leaving the rendered fat in the pan. Set the bacon aside. Add the mushrooms to the bacon fat remaining in the pan and cook for 5-7 minutes over medium heat until the mushrooms are tender and lightly browned. Use a slotted spoon to remove the mushrooms and set aside. Add 1-2 tablespoons of olive oil to the bacon fat remaining in the pan, so that you have a very thin, even layer of bacon fat and oil. Add the breaded pork cutlets and cook for 2-3 minutes on each side, over medium heat, until they become lightly browned and cooked through. Cook in batches, adding more oil between each batch, if necessary. Set the cooked pork aside. If the pan has any burned bits on the bottom, clean the pan before proceeding or use a new pan for the following steps. Add butter and flour to the pan over medium heat. Whisk to combine. Cook for a minute or two. Then, gradually begin whisking in the beef stock. Bring to a simmer. Simmer for about 5 minutes, whisking frequently. The sauce will thicken. Season with salt and pepper, to taste. Add the cooked pork cutlets, mushrooms, bacon, and any juices to the sauce. Gently move the pan to coat the pork in the sauce. Cook for a minute or two to reheat all components. Taste and adjust seasonings if necessary. Serve with warm butter-sautéed spaetzle or German-style fried potatoes. Spaetzle Serves 4-6 1 cup all-purpose flour 1 tsp salt 1/2 tsp ground pepper 1/2 tsp ground nutmeg 2 large eggs 1/4 cup milk 3 tbsp unsalted butter 2 tbsp minced fresh thyme or chives In a large bowl, combine the flour, salt, pepper, and nutmeg. In another mixing bowl, whisk the eggs and milk together. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes. Bring 3 quarts of salted water to a boil in a large pot, then reduce to a simmer. To form the spaetzle, hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. Do this in batches so you don't overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking. Dump the spaetzle into a colander and give it a quick rinse with cool water. Melt the butter in a large skillet over medium heat and add the spaetzle; tossing to coat. Cook the spaetzle for 1 to 2 minutes to give the noodles some color, and then sprinkle with the chopped chives and season with salt and pepper before serving. German-Style Fried Potatoes - Bratkartoffeln Serves 4 1 1/2 lb small potatoes, boiled in their skins, peel, then place the potatoes in the fridge overnight) 1 medium onion, finely chopped 4 thin slices of bacon or speck, cut into small cubes 2-3 tbsps of olive oil & butter (50/50) Salt and black pepper to season Slice the cold potatoes into thin 1/8" slices, then set aside. Add about 1 tbsp of the oil to a large frying pan and heat gently. Fry the onions till soft then add the bacon pieces. Continue frying till the bacon and onions are lightly browned then remove from the pan with a slotted spoon. Set aside for now. Add the remaining oil and butter to the pan and fry the potato slices over a low/medium heat, turning them occassionally. Allow them to brown lightly on one side before turning, repeating the process till most of the potatoes are golden brown. Once the potatoes are almost done, return the onion and bacon mix to the pan, season with salt and plenty of black pepper, then continue frying over a medium heat till everything is nicely browned. German Chocolate Brownies Serves 10-12 4 oz unsweetened chocolate, coarsely chopped 3/4 cup unsalted butter, cut into cubes 1 cup granulated sugar 3 large eggs 1 tsp vanilla extract 1/4 tsp salt 1 cup all-purpose flour Topping: 1/2 cup evaporated milk 1/2 cup granulated sugar 1 egg yolk, beaten 4 tbsp unsalted butter 1 tsp vanilla extract 1/2 cup chopped pecans, toasted and cooled 1/2 cup flaked coconut, toasted Preheat oven to 350°F. In a medium saucepan, cook the chocolate and butter over low heat until the chocolate has melted, about 6-8 minutes. Let cool about 10 minutes, then whisk in the sugar, eggs, vanilla and salt. Gradually add in flour, and stir until just combined. Line an 8 or 9-inch square baking pan with parchment paper, or line with foil and spray with nonstick spray. Pour in the batter into the prepared pan, smoothing as needed with a spatula. Bake for 30-35 minutes. Once done, set on a wire cooling rack. For the Topping: In a large saucepan combine evaporated milk, sugar, egg yolk and butter and cook over low heat, stirring constantly, until thickened, about 5-7 minutes. Remove from heat and stir in vanilla, pecans, and coconut. Spread the topping over the brownies while still warm. To serve, gently remove the brownies from the pan and cut as desired.

Nebraska Runzas (Bierocks) are down-home food at it's best! Passed on by generations of Nebraska immigrants from the lower Volga. #Runza #Bierock

When thinking Bavaria, beer certainly comes to mind, perhaps a stein or three with a pork knuckle to nibble on the side. It certainly takes me back to my visit to Munich a few years back, and while it was insanely fun at the time, I couldn’t imagine doing that more than once a year. The stein chandelier at Bavarian Bier Café, O’Connell Street, Sydney With Oktoberfest well and truly over, thanks to Zing I’m invited to the Bavarian Bier Café on O’Connell Street to experience a different side of Bavaria. With seven bier cafés across Sydney and a brand new one just opened in Brisbane, it’s pretty easy to experience the essence of Bavaria in our very own backyards. And it proves to be more than just beer guzzling and pork knuckles – though that’s available too, if you so choose. Beer and pork knuckle - just like in Munich The evening started with a bunch of food bloggers, the guys from Zing, and Roberta Camargo and ‘Bier Professor’ Dominic Dighton from Bavarian Hospitality Group. Dom knows the history and theory of the liquid gold, but will also recommend a beer to your tastes, like a sommelier. Stiegl Goldbrau 300ml I started on the crisp Stiegl Goldbrau, an old favourite of mine, as Dom tells me it’s a lighter lager style that’s ideal pre meal, like champagne. He goes on to talk about the Pure Bier philosophy of the Bavarian Bier Cafés and indeed Bavaria back in the day. As per the strict Bavarian Purity Laws, or Reinheitsgebot, of 1516, the biers comprise just four natural ingredients – malt, barley, yeast and water. This is impressive given some Australian mainstream beers contain up to 40 ingredients. I’m sure dad’s home brew doesn’t have 40 ingredients, but I’m sure there’s more than four. There’s no addition of sugar in Bavarian Bier Café’s range of Pure Biers, which is what converts to alcohol and subsequent throbbing-head hangovers. The Pure Bier menu The fact that there are only four natural ingredients means the Pure Biers take a longer time to brew: full fermentation versus sugar aided, self carbonating instead of carbon dioxide injections, and of course, the commute from Germany or Austria. All made without the addition of preservatives, the Pure Biers have a shelf life ranging 6–12 months, depending on the bier. All that work for our drinking pleasure. Freshly baked Bavarian pretzel with butter As far as beer snacks go, the daily in-house baked Bavarian pretzel ticks all the boxes: salty, carbs for alcohol absorption and downright yum with butter spread on its warmed inners. Roberta tells us that each Bavarian Bier Café has a team of chefs that cooks the same menu to a staggering consistency. Imagine, chefs in eight venues all making their pretzels daily, with flour imported from Germany no less. It’s a part of their Pure Food push, highlighting that Bavarian Bier Cafés are not just beer barns – there’s pretty good eating too, using organic and sustainable produce where possible despite the difficulties in sourcing consistent produce for their growing number of restaurants. Tomato and caramelised onion tart with goat’s cheese and rocket We’ve decided to share entrées at our end of the table, with four between five of us suggesting the evening was going to be a gluttonous one. The entrées were the real eye-openers in terms of breaking the beer and pork knuckle stereotype. Shall we start with a vegetarian option, perhaps? Pork knuckle free, the tomato, caramelised onion and goat’s cheese tart, topped off with a frizz of balsamic dressed rocket leaves, was a tame start with a short, buttery pastry case and lots of pesto. It’s a great combination of ingredients that should delight both vegetarian and meat-eater. Pissaladiere with Crystal Bay prawns and garden salad Rather French, but hey – still European, is the pissaladiere with Crystal Bay prawns. A pizza of sorts, the toppings sit on a hard, almost cracker-like base smeared with a creamy white sauce. Whole, tail-on prawns are nestled into the creamy bottom, beneath mixed leaves and Spanish onion. I’m not sure how authentic an interpretation it is of pissaladiere, but it’s a take on pizza and a fresh alternative to traditional Bavarian fare, especially the beautiful prawns. Bavarian antipasto platter - (from left, anti clockwise) salami, prosciutto and pork belly I’m delighted that we have ordered the antipasto platter, a large one at that, featuring salami, prosciutto, pork belly, smoked ham, some yellow camembert cheese sauce, kipfler potato salad and pickles with European bread and butter. Bavarian antipasto platter - (from left, anti clockwise) pork belly, smoked ham and salami Again, not sure about the Bavarian-ness of the delicious thick-cut salami or salty, thin slices of prosciutto; but the ham had a great, particularly smokey flavour and was lovely paired. The pork belly was a little scary in its fat to meat ratio and while tender, it was a little bland. I skipped the basket of European bread (looked like slices of rye) since I’d already scoffed a pretzel, but couldn’t go past the potato salad with its sweetly spiced dressing, or the sour and crunchy pickles. Mediterranean flammenbrot My favourite of the entrées had to be the flammenbrot – a Bavarian version of pizza and while I’m rather against seafood on pizza generally, I had no objection to the Crystal Bay prawns on this ‘pizza’. The base was similarly thin like the pissaladiere, but of a softer, less crunchy texture that I preferred. The flammenbrot had a herbed soft cheese bottom and was topped with prawns, olives, caramelised onions, button mushrooms and semi dried tomatoes. It was so much like pizza, yet not, probably due to the absence of a salty, melt-y cheese and tomato sauced base. In any case, I think I could have had the whole dish and called it a night. Hofbrau Dunkel But more food in the form of mains beckoned. I had trouble deciding what to have from the house specials and schnitzels. I’d previously tried the tasting platter and really enjoyed it, but I wanted to try something different. We'd also moved on to a different beer, the Hofbrau Dunkel, a dark lager that tastes unexpectedly light with some fruitiness marrying with a deep woodiness. I quite liked it but probably couldn't have much more than my 300ml stein. Slow roasted pork knuckle served on Sebago mash and sauerkraut with Lowenbrau Bier jus I would have ordered the pork knuckle if I thought had the slightest chance in getting close to finishing it, or even half of it. It was a monster, about the size of a toddler’s head – for comparison. It had the most beautiful fringing of golden pork crackle, like an xylophone wrapped around the pork knuckle. Crackling roast pork belly with Granny Smith apple compote and sautéed potatoes There was also a bit of food envy seeing the pork belly dish; a most geometric cut of the belly with the all important crackling above slices of sautéed potato. The belly meat looked fairly fatty but evenly so, served alongside a dish of red wine apple compote. Jager schnitzel served with sautéed potatoes I opted for the Jager schnitzel; a veal which I don’t often have, usually in favour of chicken or pork. It came with a mushroom sauce that was a lot creamier and heavier than I anticipated. Lemon helped with flavour, but the unexpected chewiness of the veal was a bit of a downer. However, the sautéed potatoes managed to save the day – an clever alternative to mash or fries. These small, skin-on slices of potato had been cooked with speck and onion, with both latter ingredients imparting sweetness and richness to the starchy side. Oven baked chicken schnitzel served with green salad The newest addition to the menu – and what I wished I’d ordered – was the oven baked chicken schnitzel, which Roberta kindly shared. The free range chicken thigh from Victoria’s Hazeldene’s poultry was juicy and tender, deliciously tangy and light in its yoghurt and Emmenthal cheese dip, which is then crumbed and oven roasted for a still crisp outer coating. Bavarian tasting platter Most everything is covered with the Bavarian tasting platter, proteins and sides alike. There’s the pork belly as per the standalone dish, served with stewed sweet red cabbage that’s fragrant with cinnamon. There’s a small portion of pan fried chicken schnitzel served with the apple compote. Sausages of the Bavarian tasting platter And there’s a selection of three mini sausages with sauerkraut and mashed potato. Simon kindly shared a sample, and I adored the cheesy kransky with its firm texture, and smoky, porky flavour. The thinner one was a Swiss bratwurst while the other was a Nurnberger sausage. Pan fried salmon fillet special From the day’s specials menu was the pan fried salmon fillet on a potato roesti. The sustainably sourced salmon was topped with rocket, and drizzled with balsamic vinegar. I hesitated at the thought of dessert; I was already suitably stuffed after the main, which I couldn’t even finish. Roberta assured me that a shot of Jagermesiter or schnapps, after dessert, would solve the problem as they’re meant to act as digestive aids. I can’t quite recall my last experience with those two shots, but I’m sure it didn’t end well. Apple strudel with vanilla anglaise Desserts arrive and I can’t resist a bite or five of the strudel, which fills the air with homey smells of apple and cinnamon. It’s by far the most elegant apple strudel I’ve ever seen, with thin layers of apple in a neat pile within the crisp pastry. The sultanas are a sweet addition as is the vanilla ice cream which I had instead of the anglaise. Chocolate delice with summer berries and toasted almond ice cream I also couldn’t resist the chocolate delice, which was looking at me, tempting me with its moussey innards and glossy chocolate ganache top. It was rich with a slight bitterness, with some nuttiness in the biscuit base. The toasted almond ice cream was a highlight, with toasted honey notes in addition to the finely ground almond. Walnut and date pudding with honey ice cream I couldn’t fathom the walnut and date pudding, which was likened to a sticky date pudding and apparently very sweet. Classic lemon tart with double cream I also couldn’t try the lemon tart which looked great in its shallow pastry case, nor the aromatic cheese board with lavosh crackers. I just couldn’t do it. Selection of cheeses served with red wine apple compote and lavosh There was a bit of a mental drum roll that accompanied the cow bell, signalling schnapps time. It’d been a while since I’d had a shot of anything - I decided to leave those days behind me a while ago. But if it was going to help me digest the feast I’d just had, then there was only one way to go. Schnapps and Jagermeister (second from left) - fuzzy, like I was after the shot Arriving on a ski were our individual shots all lined up. That brought back bad memories of a ski trip, but the selection I went with reminded me of my visit to a schnapps museum in Vienna – good memories. The Bergfeuer, translated as Mountain Fire, has 50% alcoholic content and an aptly fiery red hue. I detected fruity aromas by smell, perhaps cherry, and upon shooting it, it reminded me of the liquid red Panadol medicine we would be forced to drink when sick as children, but much nicer. It was seriously warming; first the throat, then the lower chest area where it felt like my stomach was squashed up into. And after a while, it did feel like it helped; if anything, just burning through the copious amount of food I'd ingested. Porcelain stein After a good rest period letting the schnapps do its thing, I headed off clutching my gift of a porcelain Bavarian Bier Café stein, thinking about when I'd next get to use a 500ml beer vessel at home. Being festive season, perhaps not too far away. Now to cook that pork knuckle to have with the half litre. Thanks to Roberta, Dom, Bavarian Hospitality Group and Zing for the lovely feast at Bavarian Bier Café O’Connell Street.

Oktoberfest, a folk festival in Munich, Germany features authentic German food and lots of German beer. However, most of us don't get the opprotunity to travel to Germany for this celebration, so we're bringing the Oktoberfest food to you! Here are some German recipes to get you in the spirit!

Rouladen or Roulades are a delicious typical German dish. This is the family recipe of my German family cooked with love.

Today, I'm going to introduce you to the "grown up" version of Christmas crack - Chocolate and Oats Graham Bars. It uses graham crackers, rolled oats, and smoked almonds to produce a rich and tasty treat. Are you ready for yummy awesomeness?! Do you know about the October Cookie and Dessert Share-fest? All month long, if you

One of Germany’s finest culinary exports, a meaty mix of bacon, beef and pork mince.

Chef John uses thin slices of beef round to make beef rouladen, classic German comfort food. Topped with mustard, onions, bacon, and pickles the beef is rolled up and braised until fork tender.

Pork Schnitzel Sliders are the perfect party food or meal! Tangy Dijon aioli and lemon arugula on a pretzel bun, yummy!

For some, October means Oktoberfest, the outdoor festival celebrating Bavarian culture, cuisine, and, of course, beer. Not being a big beer drinker myself — although I did enjoy a pint of Bell’s Amber every now and again in my Ann Arbor days — thinking about Oktoberfest makes me think about food. I do not know...Read More »

Buttermilk breaded pork chops with a rich and creamy mushroom gravy.

The best Oktoberfest Food Recipes from Pretzel to Weißwurst and even Leberkäse are here, waiting for you to cook and enjoy!

German Rouladen Recipe Type: Main Cuisine: German Author: Morgan Prep time: 20 mins Rouladen are a staple of German comfort food. Pickles, onions, and bacon create a flavorful filling for tender beef, and it all is drenched in rich brown gravy. This is my Omi's recipe, just as she learned it from watching her mother in Germany.

Creamy Goodness: German Rahm Sauce is Delicious and Easy to Make!

One of Germany's most famous and delicious dishes, Rouladen are beef roulades filled with bacon, onions, mustard and pickles, then browned and simmered in an incredibly rich and flavorful gravy.

Traditional of southwestern Germany, this delicious homemade potato noodle goes well with all sorts of dishes.

Rump roast is marinated in red wine vinegar and red wine spiced with cloves and allspice for three days, then browned in butter and flour and slowly simmered in the sauce until tender. Gingersnaps are added in the last thirty minutes for extra zip.

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Looking for a German bread rolls recipe that's reminiscent of the Brötchen you had in Germany? Take a look at these. They are just like Oma's!

This is my final recipe from *Modern German Food* by Roz Denny. Roz says "Soup can be an elegant, light starter to warm you & whet your appetite. Germans are great soup makers & have a wonderful variety of accompaniments including pancake shreds." With all due respect to Roz, I had to amend her recipe slightly to make this work for me but ... as shown here, these pancakes are a fun, very easy & make-ahead way to dress up a clear soup w/just a bit of meat (or veggies + potatoes as you like). Pls see my notes at the end of the prep & *Enjoy* !

Homemade Recipes have compiled these Oktoberfest recipes for you to try at home! Kick off the drinking festivities with these Oktoberfest recipes!

Marble cake (Marmorkuchen) has withstood the test of time--is it still one of the most popular birthday cakes in Germany both for children and adults.

We had a wonderful Oktoberfest dinner earlier this month for just two of us to celebrate. I made water braised, sauteed, then finally lager braised brats with plenty of sliced onion. We served this with a side of my own Recipe #267961 and zaar Recipe #258339. For dipping brats, I made this sauce and it turned out very tasty. I had something quite similar to this on zaar, but this one is a little different. Topped the dinner with great tasting beer. This is life! Next day - brats hoagie with this sauce and they were wonderful.

Make and share this German Bread Dumplings (Semmelknodel ) recipe from Food.com.

I am sure I have mentioned this before - I love Christmas time in Germany! The Christmas markets with mulled wine and all this amazing dishes and sweets! As

I found this at Teri's Kitchen, a site about Pennsylvania Dutch cooking. It's become a favorite in our family. Since we don't eat pork, we substitute beef ingredients for the sausage and bacon. However, the pork version is more authentic. It is very hearty and filling.

Are you 'Feinschmecker'? Meaning, are you a gourmand? Are you a person who enjoys eating and often eats too much? Don't worry; we have something special for all those food lovers. German food is rich, substantial, and delicious, with each region having its own specialty dishes and traditional cuisine. And…

When most people think pizza, they think Italy, but Flammkuchen, the crispy and smoky thin crust German pizza, is definitely worth your time!

This meal is the down home, hearty food of my youth. Yet when I first read the recipe, my

This German Spaetzle and Cheese is German comfort food at its very best. Spaetzle makers are inexpensive and not hard to find, especially online. Broil with some Emmentaler cheese on top, and you will have about the best mac and cheese you've ever tried. Wunderbar!

Rose's Linzertorte is one that has been passed down for generations. A great traditional German cake that's usually made at Christmas. However, it's too good just to save it for the holidays