oktoberfest

Weisswurst - White Sausage

pig casings

250 g Veal

220 g Pork (i.e. from the neck)

250 g Bacon, no additives

g Pork Rind

Lemon, zest from it

Salt

g Phosphate

onion,

g White Pepper, ground

g Ginger, ground

g Macis, ground

250 g crushed ice

g Parsley

Rinse the salt off the casing and soak it in a bowl in some warm water.

The meat should be very cool and needs to me grind in the meat grinder first on medium, then on a small size.

Put the ground meat into the freezer for a couple of minutes, while you prepare the other ingredients.

Wash the casing inside and out with tap water and put it aside, covered with a lid.

Use your food processor to crush ice cubes if you don&#x27;t have crushed ice.

After removing the ice from the food processor, add the parsley to the machine and chop it finely.

Now add the meat and all other ingredients to the food processor and let it run for a minute.

Add the crushed ice and let the food processor run for a while. Inbetween check the temperature to be below 12°C / 53°F.

Prepare the sausage filler: Put some oil on the pipe to make it easier to get the casing onto it.

When you have the casing put on the pipe, move the hand crank until all air is removed from the pipe and some sausage comes out.

Make a knot into the casing.

Slowly turn the hand crank on the sausage maker to fill the casing. Don&#x27;t fill it too tight though since you will need to divide the sausages later.

When you all sausage is filled, make a knot at the other end.

Now divide the sausages in the size you want: 10-12 cm usually, 8 cm for smaller ones.

Turn the sausages to separate them or use some kitchen twine but don&#x27;t cut them apart, yet.

In a large pot, bring water to an almost boil at 75°C / 167°F.

Put the sausages into the water, use a plate or smaller lid to dunk them under water completely.

After 30 minutes the sausages are ready to be removed. Now you can cut them apart and either enjoy fresh or freeze for later.

Great for tailgates or the Super Bowl, this easy recipe braises bratwursts in beer, then they&#39;re served in toasted hoagie rolls with mustard and onions.

Beer-Braised Bratwursts with Onion

mustard seeds

caraway seeds

unsalted butter (1/2 stick)

bratwursts

dark brown sugar

Kosher salt

black pepper

(12 ounces) brown ale,

hoagie rolls, toasted

Sweet Hot Mustard,

German Pork Schnitzel is an easy yet elegant dish that is perfect for a weeknight dinner or an Oktoberfest celebration!

Traditional German Schnitzel

pork

Salt and pepper

Tbsp butter

Peanut oil or vegetable oil (for frying)

c unbleached all-purpose flour

c breadcrumbs

Lemon slices and fresh parsley (to serve)

Lightly salt and pepper the pork cutlets. Place...

Lightly salt and pepper the pork cutlets. Place them between two sheets of plastic wrap and pound them to 1/8 inch thick using a meat mallet or rolling pin. Set the cutlets aside.

Melt 2 Tbsp of butter in a medium...

Melt 2 Tbsp of butter in a medium sauté pan and add enough oil to fill the pan to 1/8 inch. Heat the oil and butter over high heat. Toss a little breading into the hot oil, if it crisps up nicely, but doesn’t burn, then you know your oil is ready.

Place flour and breadcrumbs each in their own...

Place flour and breadcrumbs each in their own shallow dish. Place the beaten eggs in a shallow bowl.

Dip a pounded cutlet in flour, covering it...

Dip a pounded cutlet in flour, covering it completely. 

Then, dip the cutlet in the beaten eggs,...

Then, dip the cutlet in the beaten eggs, moistening it entirely. Let any excess egg drain off. 

Finally, dip the cutlet into the breadcrumbs, covering...

Finally, dip the cutlet into the breadcrumbs, covering it completely, but not pressing the breadcrumbs into the cutlet. Let any excess breadcrumbs fall off.

Immediately transfer the breaded cutlet to the hot...

Immediately transfer the breaded cutlet to the hot oil. Fry the cutlet for 1-2 minutes on each side until golden brown. Transfer the cutlets to a paper towel lined platter or wire rack.

Repeat with another cutlet. 

After 2 cutlets, add the remaining 2 Tbsp...

After 2 cutlets, add the remaining 2 Tbsp butter and additional oil if necessary. Heat your oil/butter and continue with the remaining cutlets. 

To serve, garnish the hot schnitzel with lemon...

To serve, garnish the hot schnitzel with lemon slices and parsley. Serve immediately with spätzel, fries, or German potato salad.

https://mediavine-res.cloudinary.com/video/upload/czgzy50jllmq9fi6kj2d.mp4

Pork is traditional for German Schnitzel, the classic dish of crispy, breaded cutlets. This pork recipe is quick and easy and sure to be a family favorite!

Traditional German Pork Schnitzel

Preheat oven to 180°C/350°F. Peel and roughly chop garlic, onions, carrots, leeks, and celery. Melt clarified butter in a heavy-bottomed, ovenproof pot and sauté vegetables for approx. 5 min. over high heat. Deglaze with some beef stock, bring to a boil, then reduce heat and continue to simmer for approx. 10 min.

Roast pork with sauerkraut and potatoes

pork legs

sauerkraut

potatoes

garlic

carrots

leeks

celery

onions (divided)

butter

beef stock (divided)

vegetable oil

tbsp salt

tbsp caraway seeds

tbsp pepper (ground)

wheat beer

white wine

bay leaves

tsp juniper berries

tbsp starch

water

salt

pepper

Wash pork and pat dry. Mix vegetable oil, salt, caraway seeds, and pepper, then rub pork with mixture until coated. Place pork on top of vegetables in pot. Roast in the lower third of the oven at 180°C/350°F for approx. 60 min. Pour wheat beer over the pork and continue to roast for approx. 45 min.

For the sauerkraut, peel and finely dice onion. Melt remaining clarified butter in a large saucepan set over medium heat and sauté onions for approx. 2 min. Add sauerkraut and white wine and simmer for approx. 5 min. Add bay leaves, juniper berries, and remaining beef stock. Season with salt and pepper. Reduce heat to low, cover with a lid, and simmer for approx. 30 min.

Peel and quarter potatoes. In a large pot, bring salted water to a boil, then add potatoes. Cook for approx. 20 min., or until potatoes are knife tender. Drain and keep warm.

Remove pot from oven, take out the pork and place it onto an oven rack. Turn up the heat to 200°C/400°F and roast the pork again in the oven for approx. 10 min., or until golden brown and crispy. Remove from oven and set aside. Pass pork drippings through a sieve into a medium saucepan and let simmer over medium heat.  In a small bowl, mix starch and water to make a slurry, then add to sauce. Simmer sauce until thickened. Season with salt and pepper and serve together with pork, sauerkraut, and potatoes. Enjoy!

Schweinshaxe, or tender and juicy pork knuckle wrapped in a salty and roasted-crisp skin, is the quintessential Oktoberfest feast, perfect for pairing with a big stein of your favorite beer.

Schweinshaxe (German Pork Knuckle)

onions, sliced

pork hocks (knuckles), look

garlic cloves, halved

salt (we

oz beer (any beer will do)

Preheat your oven to 350F.

Place the sliced onions in the bottom of...

Place the sliced onions in the bottom of a 8x8 baking dish.

Rub the skin of each pork hock with...

Rub the skin of each pork hock with half of a garlic clove. After rubbing, add the garlic to the onions in the baking dish. Rub roughly 1/2 Tbsp of salt into the skin of each pork hock. Nestle the hocks, meaty side down, in the onions.

Pour the beer around the hocks.

Roast the hocks in the preheated oven for...

Roast the hocks in the preheated oven for 3 hours, until the skin is crisp and the meat is fall-apart tender. (Check the hocks ever hour to be sure they haven't fallen over and there is still enough moisture in the bottom of the pan. Add hot water if the pan seems to be scorching.)

Each hock is traditionally served individually, with a...

Each hock is traditionally served individually, with a fork and sharp knife, but most people find it easier to enjoy the crisp skin by just digging in with their hands.

Serve with boiled potatoes, potato dumplings, or spaetzle,...

Serve with boiled potatoes, potato dumplings, or spaetzle, and braised red cabbage or sauerkraut. (And don't forget the onions from the baking dish!)

https://mediavine-res.cloudinary.com/video/upload/aoe6gkvjc95p7nyrjczu.mp4

Schweinshaxe, or tender and juicy pork knuckle wrapped in a salty and roasted-crisp skin, is a recipe for a quintessential Oktoberfest feast. It makes for the perfect pairing with a big stein of your favorite beer.

Schweinshaxe (German Pork Knuckle) 2.0

Small german sausage from the City of Nuremberg

Nürnberger Sausage / Nuremberg Sausage

600 g Pork Neck

400 g Pork Belly

g Pepper, ground

g Mace, ground

Lemon powder lemon zest)

g Majoram, dried

Sheep Casing

Wash the sheep casing and let it soak in water acording to the instructions on the package.

Cut the pork into smaller pieces to fit into the meat grinder later.

Mix the spices and then add them to the meat pieces.

Mix the meat and the spices with your hands until it is all evenly mixed.

Put the meat into the freezer for about 20 minutes, this makes the grinding easier.

Put the meat into the meat grinder and grind it with the medium sized disk.

Mix the ground pork with your hands again.

Put the ground meat into a sausage stuffer (either handcrank operated or electric).

Pull the sheep casing on the noozle of the stuffer and once the meat appears at the end of the noozle, make a knot at the end of the casing.

Carefully stuff the casing, don&#039;t overstuff.

Close the end of the casing with a knot, then twist the sausage every 7 to 9 cm (2¾ to 3½ inch), alternating the directions of the twist (see video).

Prepare a large pot with water and heat the water to 78°C / 172°F.

Put the sausages into the pot with water and place a smaller lid or plat on top of the sausage to make sure they are all submerged.

After 25 minutes, remove the sausage and separate them from each other. Either fry or roast the sausages on a grill within a few days or freeze for later.

Enjoy with spicy mustard, see recipe on this blog!

Klang Freudenfest Oktoberfest Lager is one of three Big Brew 2017 official recipes. To view all official recipes, or to find a Big Brew event near you, visit the Big Brew for National Homebrew Day webpage. You can also view the all-grain version of this homebrew recipe.  The following is an excerpt from John Palmer's newly updated book How to Brew:   'The original Oktoberfest celebrated the royal wedding of Crown Prince Ludwig I and Princess Therese in 1810, and they have been celebrating ever since (some beers are worth it). The hallmark of the Oktoberfest/Märzen style is a rich maltiness but high attenuation to make it less filling. If you plan to polka for 12 hours straight, then this is your beer.'

Klang Freudenfest Oktoberfest (Extract)

Fermentables

Wort A: 3.3 lb. (1.6 kg) Vienna light malt extract

Wort A: 1 lb. (0.5 kg) aromatic Munich 20° L malt, steeped

Wort A: 0.33 lb. (150 g) CaraVienne malt, steeped

Hops

Yeast

German lager yeast with sufficient yeast starter (465 billion cells)

Misc.

Recommended water profile, PPM (optional):

Ca: 75–125

Mg: 10

Total alkalinity: 100–150

SO4: 50–100

Cl: 100–150

RA: 0–50

Put 2 gal. (7.6 L) of water in the boil pot and heat to 160°F (71°C). While the water is heating, put the Wort A specialty grains (Munich and CaraVienne malts) into a grain bag and tie off the ends so the grains can’t escape.

Once the water has reached 150–170° F (66–77° C), immerse the grain bag in the water for 30 minutes. For more information on steeping specialty grains, visit Let’s Brew on the AHA website.

After 30 minutes, remove the grain bag and let it drip until it stops. Add the rest of Wort A (Vienna LME) to the water and stir until totally dissolved.

Bring to a rolling boil for 60 minutes, adding hops at specified intervals from end of boil. Add Wort B (3.5 lb Munich DME) at knockout (0 min) until totally dissolved.

Strain wort into sanitized fermentation vessel with 2–3 gal. (7.6–11.4 L) of pre-boiled, chilled water for a total volume of 5 gal. (18.9 L).

Chill wort and pitch yeast when temperature reaches 52° F (11° C), leaving it in primary fermentation for 14–20 days at 52° F (11° C).

Hold a diacetyl rest for three days at 57–59° F (14–15° C).

Gradually lower to 48° F (9° C) and hold for 8 days.

Gradually lower to 33° F (1° C) and hold another 16 days.

Keg at 2.5 volumes (5 g/L) of CO₂ or bottle condition with 4 oz. (113 g) corn sugar.

This German Potato Salad is made with thick cut bacon, yellow onions, and, of course, red potatoes. It's a perfect addition for picnics, barbecues, or summer dinners.

German Potato Salad

kosher salt, divided

lb. medium-sized red potatoes, unpeeled, cut into 1-1 1/4 inch pieces

lb. smoky thick-cut cacon

yellow onion, diced

c. reduced-sodium chicken stock

c. white vinegar

tbsp. coarse whole-grain mustard,

sugar

chives

parsley

5 stars!!! My husband, German but born in the states, and I are so sore from gardening! We wanted good food, filling but comfort food! I had a German potato salad many, many years ago and was not able to reach my friend. I came across this recipe and let me tell you! It is absolutely fantastic and it beats my friends recipe hands down! Simple to make too. I even pinned it to my Pinterest board for German food. my husband loves it too!! Oh my goodness, this is very good and if you haven't made it yet- I highly encourage you to try it, you won't be sorry! Even the kids love it. :)

Moist and buttery cake meets fall apples in Apfelkuchen, the classic German Apple Cake.

Top 31 oktoberfest recipes from across the web

The most viewed oktoberfest recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Weisswurst - White Sausage

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Nürnberger Sausage / Nuremberg Saus...

Klang Freudenfest Oktoberfest (Extr...

German Potato Salad

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Oma's Schweinshaxe ~ How to make Po...

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Knockwurst and Sauerkraut

Championship Elk Chili

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Top 31 oktoberfest recipes from across the web

The most viewed oktoberfest recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Weisswurst - White Sausage

Beer-Braised Bratwursts with Onion

Traditional German Schnitzel

Roast pork with sauerkraut and pota...

Schweinshaxe (German Pork Knuckle)

Nürnberger Sausage / Nuremberg Saus...

Klang Freudenfest Oktoberfest (Extr...

German Potato Salad

Versunken Apfelkuchen (German Apple...

Vegan Mung bean Balls

Oma's Schweinshaxe ~ How to make Po...

Bavarian Egg Dumplings

Bierocks (German Stuffed Rolls)

Black Forest Cake

Porreegemüse - cremiges Blitzrezept

Pretzel Roll Strata

Cherry, Quark and Pumpernickel Trif...

Mini Onion Tarts (Kleine Zwiebelfla...

Creamy Sauerkraut with Chives

Sauerkraut Cheese Spaetzle (Käse Sp...

Sauerkraut Soup

Red Cabbage Salad with Bavarian Smo...

Homemade Pretzel Recipe

Sourdough Beer Bread Recipe

Krautsalat mit Speck – nach Omas Re...

Käse-Sahne-Sauce selber machen - ei...

Knockwurst and Sauerkraut

Championship Elk Chili

Cinnamon Sugar Pretzel Bites

The most viewed oktoberfest recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine