Three tasty Oktoberfest bites

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

  • Pre-made pretzel dough

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!!

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