Oktoberfest

In addition to the beer, visitors to the Oktoberfest can enjoy some very traditional Bavarian dishes. Here, we list some of the foods that are served at the Oktoberfest in Munich - many of which you will find at Oktoberfest celebrations throughout the U.S.

Soups
Potato Soup (Kartoffelsuppe)

Potato soup is a traditional soup enjoyed throughout Germany. As with many potato dishes, recipes vary by region and family, so there is no one typical German potato soup. Of course, the main ingredient in this soup is potato, which is cooked in broth or salt water along with other vegetables, such as carrots, celery, onions. Once the vegetables are cooked, the potatoes are usually mashed or pureed. Crispy bacon pieces or grilled onions are added to the soup, along with various herbs and spices. This soup is most often served with wurst (sausages), such as Bockwurst, Frankfurter Würstchen, and Leberwurst. Bread or rolls are also served with the soup, which are usually crumbled into the soup.

Liver Dumpling Soup (Leberknödel Suppe)

Wurst & Meat Dishes
Bratwurst
Cordon Bleu
Curry Wurst (brats with a curry-ketchup sauce)
Frankfurters (Frankfurter Würstschen)
Kassler Rippchen

Kasseler Rippchen are pork chops (cuts of pork loin) that have been smoked and ripened in a salt brine. The process of smoking meat and letting it ripen in a salt brine is known as "Kasseler." In Germany, this process is used on other cuts of pork, not just the pork loin. Any cut that has gone through the "Kasseler" process is given the name Kasseler. For example, Kasselernacken is pork shoulder. Kasselerbauch is pork side. Kassler Rippchen can be pan fried, grilled, added to soups and stews, baked (with or without a crust), or steamed (such as in Sauerkraut). It goes well with cabbage dishes, such as Sauerkraut, red cabbage, and kale (Grünkohl).

Knockwurst (Knackwurst)
Leberkäse

Leberkäse, is a specialty food found in the south of Germany, in Austria and parts of Switzerland, similar to bologna sausage. It consists of corned beef, pork and bacon and is made by grinding the ingredients very finely and then baking it as a loaf in a bread pan until it has a crunchy brown crust. The most obvious way is to eat it warm and in slices of 1 cm or 1/2 inch just when it comes out of the oven. Add some homemade mustard to it (the sweet one is amazing with this!) and a fresh pretzel with butter as a side and that’s it. There is no sauce added since this is so juicy, it simply doesn’t need a sauce and also a sauce would spoil the whole taste. My favorite way is to cut a thick slice and fry it in a pan from both sides. Then I eat it with a fried egg on top for lunch or dinner. You can also cut very thin slices and use them as cold cuts on a sandwich. Add some of the mentioned Bavarian sweet mustard and a salad leaf and your liver cheese sandwich will be delicious and filling.

Mettwurst

Mettwurst is a type of soft, spreadable Rohwurst (raw wurst) which is a German sausage that is made from pork, and cured and smoked. It is jammed in casing but squeezed out of it, hence spreadable. The spreadable Mettwurst needs no cooking as it has a soft texture, and hence can be eaten raw as well. In some regions, it is cured for longer time to resemble a salami. The firm type of Mettwurst can be baked, grilled, fried and served with kale or cabbage. There are also firmer variations of this sausage, which are often used in a variety of soups and stews. Mettburst has a strong flavor. It is seasoned with pepper and coriander, and can be served with onion and lentil soup.

Nürnberger Rostbratwurst
Pork Knuckle (Eisbein / Schweinshaxe)
Pork Roast (Schweinebraten)
Weisswurst
Wiener Schnitzel

Vegetables & Side Dishes
Käse-Spätzle

Käsespätzle can easily be called a variation of the American mac and cheese, but instead of pasta, they use homemade noodles. This meal is easy to prepare: use the same dough as for dumplings, wipe it through a sieve, boil it, and then bake it with cheese. As a result, you will get a kind of casserole with cheese flavor and threads of melting cheese – a real paradise for those who love cheese! The dish is served directly from the oven with some fried onions on top.

Potato Dumplings (Knödel)

Potato dumplings are favorite in several regions, including Thuringia (Thüringen), Bavaria (Bayern), and the Rhineland region . In these regions, a roast (with sauce of course!) isn't considered complete without potato dumplings. There are several varieties of potato dumplings. Some versions are made with cooked potatoes. These have the consistency of mashed potatoes and, when done correctly, are light and fluffy. Potato dumplings made from raw potatoes are a bit grainy in texture and have a shiny surface. To cook potato dumplings, they are added to simmering salt water. When dropped in, they will drop to the bottom of the pot. However, when they are fully cooked and ready for serving, they will float to the top of the water. Potato dumplings taste best fresh. Leftovers can be reheated in a frying pan with a little butter. Potato dumplings can also be made ahead of time and refrigerated for up to 4 hours. Longer refrigeration, however, causes the dumplings to absorb moisture, making them too wet and fragile to handle.

Potato Pancakes (Kartoffelpuffer)

Potato Salad (Kartoffelsalat)

Potato salad is loved in Germany because of its universality. It goes well with a variety of dishes, including Schnitzel, Wurst, seafood, and other meat dishes. Contrary to what you've probably heard about German potato salad, there is no one "typical" recipe. There are as many varieties of potato salad in Germany as there are people with thelast names Schmidt, Meier, and Müller. The only common denominator is cooked potatoes. From here, recipes differ on type of potatoes used, freshly boiled potatoes vs. potatoes boiled the day before, temperature of the salad when served, and ingredients. Some recipes use mayonaise, some use a vinaigrette, some use chicken broth, and some use a combination of these. In addition to the potatoes, other ingredients could include pickles, cucumbers, mustard, leeks, garlic, onions, apples, cabbage, eggs, bacon, wurst, seafood - anything is possible.

Red Cabbage (Rotkraut)
Sauerkraut
Schupfnudeln

Also known as Kartoffelnudeln and Fingernudeln. Next to Spätzle, Schupfnudeln are the most popular side dish to meats. Schupfnudeln are made out of cooked, mashed potatoes and formed into finger-thick noodles. Other ingredients include flour, salt, pepper, nutmeg, and egg. They are cooked in salt water for 3 minutes, then pan fried in butter until crispy and golden brown. Schupfnudeln are a specialty of Bavaria (Bayern), Baden, and Swabian (Schwaben). It is most often served as a side dish to goulasch and roasts. It is served as a main dish with Sauerkraut and salad. Schupfnudeln can also be enjoyed as a dessert - they are covered with cinnamon sugar.

Cakes, Baked Goods, & Desserts
Apple Strudel (Apfelstrudel)
Bienenstich

Bienenstich or Bee sting cake is a German dessert made of a sweet yeast dough with a baked-on topping of caramelized almonds and filled with a vanilla custard,

Dampfnudel

Dampfnudel is a traditional dish in Southern Germany. They are made from a yeast dough and formed into balls. The balls are cooked in a pot with a little liquid. In Bavaria, this liquid is milk and butter. In Palatinate, this liquid is salt water and butter. As the liquid boils, it both cooks and steams the Dampfnudel. The result is a Dampfnudel with a crispy bottom and soft top (from steaming). They can be made with or without a filling.

Kaiserschmarrn

Kaiserschmarrn (Scrambled Pancake) is an Austrian dessert that’s also very popular in Bavaria! A sweet fluffy pancake made with rum-soaked raisins is torn into bite-sized pieces, caramelized, and served sprinkled with powdered sugar, applesauce, and preserves.

Lebkuchen
Plum Cake (Zwetschgenkuchen)
Pretzels

Beverages
Beer
Wine