15 Über-Easy German Recipes To Celebrate Oktoberfest

Oktoberfest is the world’s largest beer festival, and what started as a celebration for a royal wedding 200 years ago has turned into a beloved annual tradition that draws millions of visitors from around the world. If you’re dying to go but can’t make it this year or are looking for an excuse to celebrate, this collection of recipes will help bring the party home.

From Pork or Chicken Schnitzel and Homemade Spaetzle to Classic German Potato Salad and German Plum Tart, food will be more than covered. The only thing left to do is to crack open a few Bavarian brewskis and chow down.

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“Inspired by the flavors, textures, and techniques used to make Wiener schnitzel, I’m focusing my sights on chicken. Chicken schnitzel is made by pounding chicken breasts until 1/8 to 1/4-inch thin, breading them in fine breadcrumbs, and frying them until golden brown and crispy. The chicken stays moist and tender.” —Devan Grimsrud, Recipe Developer

02 of 15

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“For German potato salad, sliced potatoes are tossed with bacon, sautéed onions, fresh herbs, and a mustardy white wine dressing. It’s a nice change-up from the classic mayonnaise-based version, and you can serve it warm or chilled.” —Coco Morante, Recipe Developer

03 of 15

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“Over the years, I’ve taken my family’s German potato salad recipe and morphed it into a full one-pan meal. Rather than grill bratwurst separately, I fry fully cooked smoked bratwurst in the same pan as the potatoes, all the better to soak up the sausage flavor. I usually opt for Johnsonville smoked bratwurst because they taste like home, but any fully cooked smoked sausage will work with this recipe.” —Ivy Manning, Recipe Developer

04 of 15

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“The buttery crust. The sharp crunch of the salt. The chewy middles. Even the cheap mustard the vendors always gave for dipping. It all feels very near and dear to my heart.” —Emma Christensen, Former General Manager

05 of 15

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“If there’s one thing that German cuisine is great at, it’s potatoes. No matter where you’re eating in Germany, there’s a potato on the plate. They are often simply prepared and served as a side to soak up gravies while providing a filling starch, but that doesn’t mean they’re given any less attention and care when it comes to preparation.” —Devan Grimsrud, Recipe Developer

06 of 15

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“You may be confused because this is a cake recipe, but it also looks a lot like a bread recipe. This is such an old recipe that it predates modern baking soda and baking powder by about 400 years. Many old ‘cakes’ are actually just sweetened bread recipes eaten for dessert.” —Mark Beahm, Recipe Developer

07 of 15

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“After chilling the sauce, which cools it down but also thickens it, a generous plateful will then typically be served with boiled potatoes and hard-boiled eggs—which are sometimes even grated into the sauce itself. It can be served as a side with fish, but I’ve mainly seen and eaten it as a cold vegetarian dish in the spring and early summer.” —Devan Grimsrud, Recipe Developer

08 of 15

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“Their shape makes them different from other meatballs around the world and, in my humble opinion, makes them less fussy to form and fry since they have two distinct sides and can (like a hamburger) be easily flipped. This also gives them a wide surface area for frying, allowing both sides to get a deeply browned, crisp crust.” —Devan Grimsrud, Recipe Developer

09 of 15

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“This classic German red cabbage recipe is one of our favorite ways to prepare red cabbage—sautéed with butter, sprinkled with sugar and balsamic vinegar, and simmered until tender. The sugar and balsamic vinegar give the sautéed cabbage a delightful sweet and sour glaze.” —Elise Bauer, Founder

10 of 15

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“Spaetzle (traditionally spelled spätzle), or “little sparrows,” is a type of pasta or small dumpling made with flour, water, and eggs. A specific technique is used to give the dumplings their distinctive, irregular shape that’s said to resemble sparrows—hence the name.” —Devan Grimsrud, Recipe Developer

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“It’s very common to find Königsberger Klopse on menus in northern German restaurants as a nostalgic comfort food. While they were traditionally made with veal, most restaurants nowadays use a mixture of beef and pork. Anchovies and capers are the most distinguishing ingredients, giving a salty, briny flavor that pairs well with both the meat and the rich, creamy sauce.” —Devan Grimsrud, Recipe Developer

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“While I come from German roots, I had never attempted to cook German food before, mostly because the heavy, meaty dishes like stuffed cabbage and schnitzel just didn’t seem up my alley. But I couldn’t resist this recipe. After all, who can say no to a buttery cookie topped with fresh summer fruit?” —Hannah Zimmerman, Recipe Developer

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“‘Schnitzel’, for the uninitiated, is German for ‘cutlet,’ which is usually made with veal and thinly pounded, breaded, and fried. As for this schnitzel recipe, it is made with thinly pounded pork cutlets. Those of you looking for a quick, midweek dinner may be happy with this one.” —Elise Bauer, Founder

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“One of my mother’s favorite breakfasts to prepare for our family has always been German Farmer’s Breakfast, also known as Bauernfrühstück. I remember eating this several times a month as a kid. It’s sort of like a large breakfast hash of potatoes and ham or bacon, with onions and bell pepper and some egg mixed in. It’s a hearty meal, and I imagine just the sort of breakfast that a German farmer might eat.” —Elise Bauer, Founder

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“Kalter Hund is a humble dessert that can be served and enjoyed as is, but is also fun and easy to decorate. It’s often served unwrapped on a large plate or cake server, topped with chocolate icing, and finished with sprinkles, chocolate shavings, fresh fruit, or coconut. You can also serve slices with a little ice cream or whipped cream to balance out the richness of the chocolate.” —Devan Grimsrud, Recipe Developer

Read the original article on Simply Recipes