Whether Oktoberfest is around the corner or you're just craving German-inspired, beer-infused recipes, check out these three satisfying recipes.
Oktoberfest Sausage, Potato and Beer Glaze Skewers
Ingredients
For the skewers
- 12 mini potatoes
- 1 (12-oz) packet kielbasa, cut into 1″ pieces
- 1 large yellow onion
For the glaze
- 1/2 cup pure maple syrup or honey
- 1 cup Stout or dark beer
- 1/2 teaspoon salt
- Chopped parsley for garnish
- Fresh ground pepper
Directions
- Heat grill to medium-high heat. If baking in the oven, heat to 350 degrees making sure to turn skewers every 5 mins.
- Slice halfway through each potato several times (i.e. hasselback).
- Slice kielbasa into 1" slices.
- Slice yellow onion to 1" squares.
- Alternate potatoes, kielbasa and onions on 10″ skewers.
- Whisk together maple syrup, beer and salt.
- Drizzle half of mixture over skewers.
- Grill skewers, basting with beer sauce until golden brown and piping hot.
- Garnish with pepper and parsley. Serve with grainy mustard for dipping, if desired.
Käsespätzle (German Mac and Cheese)
Ingredients
- 1/4 cup heavy cream
- 3/4 cup shredded cheese (Emmental, Swiss or a mixture)
- 2 tbsp chopped chives plus more for garnish
- 2 tbsp butter
- 1 package (17oz.) spaetzle noodle, cooked to al dente
- 1 package crispy fried onions
Directions
- In a small bowl combine shredded cheese, heavy cream and chopped chives.
- Heat up the butter in a 9-10-inch cast iron pan over medium heat.
- When the butter is hot add the cooked spaetzle. Cook over medium-high heat until they’re golden brown on the edges and slightly crispy.
- Add the cheese mixture and stir to combine.
- Put the pan under your broiler for about 2-3 minutes until the top gets golden brown.
- Garnish with chopped chives and crispy fried onions.
Garlic Knots with Beer-Cheddar Sauce
Ingredients
For the knots
For the garlic butter
- ¼ cup butter
- 2 tablespoons olive oil
- 3 tablespoons garlic, chopped (plus 3 whole cloves)
- 1 teaspoon coarse sea salt
- 2 tablespoons fresh parsley, chopped
- ¼ cup grated parmesan cheese
For the beer cheddar sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- ½ cup whole milk
- ¾ cup beer (pale ale)
- 2 teaspoons Worcestershire sauce
- 2 teaspoons spicy brown mustard
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups sharp cheddar cheese, grated
Directions
For the knots
- Roll and slice pre-made pretzel dough into 1 in. thick by 6″ long pieces. Twist into knots.
- Bake for 20 mins. at 350(degrees) until golden brown. Set aside.
For the garlic butter
- Melt the butter and add the oil.
- Throw in the chopped and whole garlic cloves, and cook for a few minutes until the garlic becomes tender and lightly browned.
- Stir in the chopped parsley and cook for a few seconds.
- Lower the heat and allow to cook for about 5 minutes to develop the flavor.
- Brush the knots with the warm garlic butter.
For the beer cheddar sauce
- Heat a sauce pot over medium-high heat.
- Melt the butter and add the flour.
- Whisk together to form a paste and cook for a few seconds until it turns golden brown and develops a nutty flavor.
- Slowly stream in the milk, beer and Worcestershire sauce, whisking constantly until smooth and well incorporated.
- Cook for about 5 minutes, and allow to thicken.
- Add the mustard and season with salt and pepper.
- Remove from heat and add the cheese.
- Stir with a wooden spoon until melted and the sauce is smooth.
- Serve warm with the garlic knots. Enjoy!!
Get ready for your own Oktoberfest celebration with one of our Oktoberfest invitations.