What is a good German sidedish to take to an Octoberfest party?

Question

Please include a recipe.

Answer 1

Sweet & Sour Cabagge

salt & fresh cracked pepper * to taste
vegetable oil
1 tbsp. fine chopped garlic
1 large onion * finely chopped
1 pound of chopped bacon
2 heads of cabagge * thinly sliced
1 bay leaf
1 tbsp. whole grain mustard
1/3 to 1/2 cup of apple cider vinager
3 tbsp. of honey
4 tbsp. of sugar * more for sweeter * less for extra sour
*** brown the bacon, add onion, garlic and bay leaf, once translucent, add cabagge and sautee for 2 -3 minutes then add the rest of the ingredients, cover and at low flame let simmer until tender, mixe well and you are good to go. sometimes I add some chopped apple as well.

Answer 2

Cinnamon Stewed Apples:

A terrific companion for ham or pork, this recipe can be doubled easily, and will keep in the refrigerator for about a week. The sauce is somewhat thin just after cooking, but it will thicken upon standing.

6 cups chopped peeled Granny Smith apple (about 2 pounds)
1/2 cup packed brown sugar
1/4 cup apple juice
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon salt

Combine all ingredients in a large, heavy saucepan. Cover and cook over medium-low heat 45 minutes or until apple is tender, stirring occasionally. Let stand 5 minutes.

Yield: 2 cups (serving size: 1/4 cup)

Answer 3

This is one of my favorite dishes for such an event. You can substitue Keibaska sausage for the pork chops to feed a larger crowd.
Bavarian Pork Chops
Barley, sauerkraut and an apple turn barbecued pork into hearty German fare!
Prep: 15 min
Start To Finish: 1 hr 45 min

Makes 8 servings
Ingredients

1bag (32 ounces) refrigerated sauerkraut, undrained or 2 cans (14 ounces each) sauerkraut, undrained
1large unpeeled cooking apple, chopped (1 1/2 cups)
2medium onions, chopped (1 cup)
1/3cup uncooked regular barley (not quick-cooking)
8pork loin or rib chops, 3/4 inch thick
2/3cup barbecue sauce
Directions

1 . Heat oven to 350°F.
2 . Mix sauerkraut, apple, onions and barley in ungreased 2 1/2-quart casserole or rectangular baking dish, 13x9x2 inches. Place pork on sauerkraut mixture. Spoon barbecue sauce onto pork.
3 . Cover and bake 1 hour 15 minutes to 1 hour 30 minutes, uncovering for last 15 minutes, until pork is slightly pink when cut near bone, barley is tender and liquid is absorbed.
Did You Know...
Sauerkraut, which translates as “sour cabbage” in German, is shredded cabbage that has been mixed with salt and allowed to ferment.

Purchasing
Apple varieties such as Cortland, Rome Beauty and Winesap remain flavorful and firm even after cooking.
1 Serving: Calories 230 (Calories from Fat 65 ); Total Fat 7 g (Saturated Fat 2 g); Cholesterol 55 mg; Sodium 990 mg; Total Carbohydrate 25 g (Dietary Fiber 5 g); Protein 21 g
% Daily Value: Vitamin A 2 %; Vitamin C 16 %; Calcium 4 %; Iron 16 %
Exchanges: 1 Starch; 2 Vegetable; 2 Lean Meat

Answer 4

Besides some sort of wurst.
I would do a sauerkraut, or a potatoe and kraut dish:
4 medium potatoes, peeled and diced
1 small onion, minced
1 (14 1/2 ounce) can sauerkraut, drained and squeezed dry
1 egg
1/2 teaspoon salt (to taste)
1/4 teaspoon black pepper (to taste)
1/4 teaspoon caraway seeds
1/2 cup all-purpose flour
1/3 cup breadcrumbs
additional eggs
additional flour
additional breadcrumbs

Place potatoes in a medium sized saucepan and cover with water; salt lightly.
Bring to a boil over medium heat and cook until fork-tender; drain.
Place potatoes in a large bowl and mash; then allow to cool for 5-10 minutes.
Stir onions, drained sauerkraut, egg, salt, pepper, caraway, flour, and breadcrumbs into potatoes, forming a thick mixture.
Pour some flour in a small bowl; do likewise to some bread crumbs.
Beat 2 eggs in a small bowl also, set aside (Add more egg later if necessary).
Heat deep fryer or oil (several inches deep in a frying skillet) to a temperature of 350 degrees.
Take heaping tablespoonfuls of the potato mixture and roll in flour.
Then coat with egg, then roll in bread crumbs.
Do the same with several others.
Fry balls (which should be the size of large meatballs) in small batches for 2-4 minutes or until golden brown.
Drain on paper toweling, and serve hot.
Makes 25 extra-large balls, or enough to serve about 6 people.

Answer 5

Like the other's I suggest warm German potato salad... my fav recipe.



Ingredients needed:

4 medium-size red potatoes, scrubbed but not peeled
2 tablespoons butter
One-half cup finely chopped onions
One-fourth cup distilled white vinegar
2 tablespoons cider vinegar
One-fourth cup water
Freshly ground black pepper to taste
2 tablespoons finely chopped parsley
One-fourth teaspoon celery seeds

Boil or steam the potatoes until just done; do not overcook. Drain.

Allow potatoes to cool slightly, then cut into one-fourth-inch slices into a large serving bowl. Heat the butter in a nonstick pan and add the onions. Cook just until soft and transparent. Stir in the vinegar, water, black pepper, parsley and celery seeds. Stir and cook for about 2 minutes more. Pour the sauce over the hot potatoes. Stir gently and serve.

Makes 6 servings

Answer 6

Wowowowow... Spaetzle for an Oktoberfest??? Uhm... interesting suggestions you are getting here.

Please note that Spaetzle are from the southwest of Germany, Schwaben, and have absolutely NOTHING to do with the bavarian Oktoberfest.

Normally they are eating pig's feet there with Sauerkraut and boiled salty potatoes, or (alternatively) pig roast with a big potatoe dumpling, lots of gravy and red cabbage cooked in lard.

Can you imagine me saying "original cowboys from Boston"?? Or "really original Salsa from Canada"??

Yes, weird. That is just the same as suggesting schwaebische Spaetzle to an Oktoberfest...Just does not fit together, because they are not from the same culture.

Answer 7

Steamed Red cabbage with caraway seeds german people call it blau kraut mit kimmel. Thereisn't much that you have to do just steam the cabbage a sauce pan of about an inch of water and sprinkle caraway seeds over pretty simple but tasty.

Answer 8

German Potato Salad

3 pounds new potatoes
1 yellow onion, quartered
1/2 pound bacon, diced
1 large red onion, diced
3/4 cup cider vinegar
1 tablespoon mustard seeds
1/4 cup canola oil
Salt and freshly ground pepper
8 green onions, thinly sliced
1/4 cup chopped fresh parsley leaves

Preheat the grill to high. Place potatoes in a large pot with the onion and cover with cold water. Cook, on the grates of the grill, or on a burner, until tender. Drain, discard the onion, and cut the potatoes into cubes when cool enough to handle. Place the potatoes in a large bowl and cover to keep warm.
Place a large saute pan on the grates of the grill. Add the bacon and cook until crisp. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Add the onions to the rendered bacon fat and cook until soft, about 3 to 4 minutes. Carefully add the vinegar and mustard seeds and cook for 2 more minutes. Whisk in the canola oil and season, to taste, with salt and pepper. Add the hot dressing to the potatoes and toss gently to coat. Fold in the green onions and parsley. Season again with salt and pepper, to taste.



Mandelbrot

3 eggs
1 cup oil or butter
1 cup sugar
1 teaspoon vanilla
1 teaspoon salt
3 1/2 cups flour
1 teaspoon baking powder
1 cup chopped natural almonds
Additional options: lemon or orange zest, cocoa, other kinds of nuts, almond extract, cinnamon sugar for dusting

Preheat oven to 350 degrees F. In an electric mixer beat eggs well and then add and beat well the oil, sugar and vanilla. Sift together salt, flour and baking powder, add to egg mixture and beat until just incorporated. Add nuts and any other additions at this time, fold in but don?t over-mix. The dough will be sticky, refrigerate for a few hours or longer, if needed. Coat hands with flour and then divide dough into thirds and shape each into long rolls 3 inches wide on a cookie sheet. They can be left straight or shaped into half moons. Bake for 30 minutes or until a little golden.
Remove from the oven, slice into 1/2-inch slices with a serrated knife and return to cookie sheet. Either lay them flat on the cookie sheet or stand them on their ends. They may be sprinkled with cinnamon sugar at this point. Return to the oven and turn off the heat. Leave them in oven until oven cools or overnight. The longer one leaves them in the oven the harder they will become.

Answer 9

Badische Schupfnudeln (Potato Noodles)

"Typical of Baden-Baden and the Baden-Wurttemberg state in southwestern Germany, schupfnudeln is a kind of spaeztle (homemade pasta) that gets its name from the Upper German word 'Schupfen,' meaning 'to shove, push, throw or chuck.' They are traditionally handmade by rolling out potato dough on a board and cutting the dough into noodles. Simple and easy to make, they are delicious and go well with almost anything: roast pork, racks of lamb, bits of bacon, sauerkraut, and any cabbage dishes."
Original recipe yield: 6 servings.
Prep Time:30 MinutesCook Time:40 MinutesReady In:1 Hour 10 MinutesServings:6 (change)

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INGREDIENTS:
1 1/2 pounds russet potatoes
1/2 cup all-purpose flour
1 egg
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground nutmeg
1/4 cup lard or other cooking fat

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DIRECTIONS:
Place whole potatoes in their skins into a large pot of boiling water; boil for 25 to 30 minutes. Remove potatoes, and discard water. When cool enough to handle, peel potatoes, and place on a lightly floured surface. Mash potatoes with a rolling pin.
Place mashed potatoes into a large bowl. Stir in flour, egg, parsley, salt, and nutmeg. Knead well to form a smooth dough. Then roll out the dough to a thickness of about 1/2 inch. Cut flattened dough into thin strips, about 1 1/2 inches long. Gently roll out the strips, or stretch them until the ends taper. Set aside for 15 minutes.
In a large skillet, heat lard over medium heat. Place the potato strips into the skillet, and fry until golden brown on both sides.

Answer 10

How about some awesome German Bretzel rolls??? Very easy to make and addictive! So good with German Beer!
http://www.recipezaar.com/169790

German White Bean & Pea Salad is also very good!
http://www.recipezaar.com/169281

I loved this side dish: http://www.recipezaar.com/135775