Oktoberfest Recipes

Warm Potato Salad with Sausage
Warm Potato Salad with Sausage

Difficulty Level: Intermediate
Prep Time: 1 Hour
Serves: Makes 4

    Potato Salad
  • 2 pounds small red potatoes
  • 6 cloves garlic
  • ¼ cup kosher salt
  • 2 leeks
  • 3 tablespoons unsalted butter
  • 1 cup frozen petite peas
  • 2 Bratwurst sausages
  • 2 large stalks of celery, ¼ inch dice
  • 1 tablespoon chiffonade of fresh sage

  • Vinaigrette
  • ¼ cup white wine vinegar
  • ½ teaspoon sugar
  • 1 teaspoon Dijon mustard
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • ½ cup olive oil


Wash potatoes and place in a large pot. Add the whole cloves of garlic and cover with cold water and ¼ cup kosher salt. Bring to a boil and then reduce the heat to a light simmer. Cook until a knife inserted comes out easily- they must be fully cooked at this point as they will not cook any more. Drain.

While the potatoes cook, cut the tops off the leeks. Cut the leeks in half lengthwise, and slit lengthwise from just above the root end. Cut into thin ⅛ inch slices and place in a colander. Wash under running water until clean. Shake off excess water. Melt the butter in a saucepan and sauté the leeks until golden brown and caramelized. Off heat, add the peas to just warm them through.

Sauté the Bratwurst and brown on all sides. Cut the sausages lengthwise into quarters and then into ¼ inch pieces and set aside.

Cut the potatoes in half or quarters if they are large, and place in a large bowl. Using a garlic press; press the cooked garlic into the salad. Add the caramelized leeks, peas, sausage, diced celery and sage. Pour vinaigrette over the warm potato salad and gently mix. Season with kosher salt and pepper to taste.

Combine all of the ingredients except the oil. Pouring the oil in a slow stream, whisk the oil into the vinegar mixture.

By Draeger's Cooking School

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Soft Pretzels
Soft Pretzels

Difficulty Level: Beginner
Prep Time: 45 min
Serves 6

  • ¾ cup warm water (Max 110°F)
  • 1 package (2¼ teaspoons) active dry yeast
  • 2 cups unbleached all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon kosher salt
  • 1 tablespoon unsalted butter, room temperature
  • 1 egg
  • Coarse salt or seeds of your choice for topping (sesame, poppy, pumpkin, fennel, etc.)


Rinse shrimp under cold water and remove their tails. Drain and pat dry with paper towels.

Preheat the oven to 375°F. Prepare two baking pans lined with parchment paper or foil and lightly oil or spray the sheets.

Measure the warm water into a large mixer bowl. Sprinkle the yeast in to the water, whisk with a fork and let it sit for about 5 minutes. Add the flour, sugar and salt and mix until blended, then add the butter in pieces. Mix in a stand mixer with a dough hook for about 2-3 minutes or knead about 5 minutes by hand. The dough should be well blended and slightly sticky but not wet. Cover and let dough rise in a warm place until doubled in bulk, about 1 hour.

Cut the dough into 8-10 equal pieces. Using your hands, roll each piece on the counter to create a rope about 18 inches long. If the dough resists rolling, allow it to rest 5 minutes before proceeding. Shape into a pretzel by forming the dough into a U-shape, crossing the ends twice with the meeting point in the middle, then folding the ends down on to the bottom of the U and pinching into place. Place on the baking sheets, leaving 1½ inch between pretzels. Cover again and let rise for 15 minutes.

In a small bowl, beat the egg with a fork. Brush pretzels lightly with the beaten egg and sprinkle with seeds or kosher salt. Bake for approximately 15 minutes, until golden brown and shiny, rotating pans halfway through baking. These are best enjoyed when freshly made.

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Pork Chops with Apples
Pork Chops with Apples

Difficulty Level: Easy
Prep Time: 35 min
Serves 4

  • 4 boneless pork loin chops
  • 3 Tablespoons unsalted butter
  • 1½ cups dry cider
  • ½ cup chicken stock
  • 3 medium tart-sweet apples, cored, peeled and sliced into eighths
  • 2 shallots, finely chopped
  • ½ cup crème fraîche
  • Kosher salt and freshly ground black pepper

Season the pork generously with salt and pepper. In a large skillet over medium-high heat, melt 1 tablespoon of butter. Sear the meat until golden on both sides. Stir in the cider and stock. Add the apple slices, cover and place in the oven. Cook for about 20 minutes.

Remove from oven and transfer the meat and apples to a warm serving platter. Cover and keep warm. Melt the remaining butter in a saucepan over medium-high heat. Add the shallots and sauté for 2-3 minutes, stirring frequently. Stir in the cooking liquid and simmer for 5 minutes. Stir in the crème fraîche. Taste and adjust seasoning. Serve with potatoes or buttered noodles.

By Draeger's Cooking School

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Barrel Tappin' Cocktail
Barrel Tappin' Cocktail

  • 1 Kastel Cherry beer
  • 2 Purrissma Vodka
  • 3 Lucano - Amaro
  • 4 Apple shrub
  • 5 lemon juice

Combine items 2-5 in a mixing tin shake all ingredients together add Kastel cherry beer, stir, and serve.

A shrub is a sweetened vinegar based syrup popular in 17th and 18th century England arising from the medicinal cordials of the 15th century. In America, its use began around the 17th century with sugar add to create a syrup and then later used with soda water and served as a soft drink.

Today you can purchase a ready-made shrub or you can make your own, but it takes some planning!

Apple Shrub Recipe:
1 cup of vinegar, a mild one is best, champagne or a white wine vinegar 1.5 cups of diced fruit, here you will use apple.

Allow to come to a low boil, cool. Place in the refrigerator for up to a week in an air tight container. After a couple of days to a week, bring the mixture back to a low boil add 1 cup of sugar. Allow to cool overnight and you'll have a proper Shrub in the morning!

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