We’re tapping kegs and grilling up our brats ~ Octoberfest festivities have already started across the country, are you ready? Here are my favorite German American recipes so you can celebrate at home!
The US Census says over 40 million of us Americans claim German ancestry, but you don’t have to have German heritage to appreciate the culinary blessings that German immigrants have bestowed on us over the past couple of centuries. If you’ve had a hot dog, a hamburger, potato salad, pretzels, mustard, pot roast, brats, or meatloaf, you can thank your German American forebears. Today I’m sharing some of the best German American recipes from the Great Island…
SAUERBRATEN GERMAN POT ROAST
It’s the national dish of Germany, and it’s a good one! If you haven’t had this tangy marinated pot roast, get it on your fall menu soon.
NO YEAST BEER BREAD
You might think of beer bread as a college staple from the 1970s, but the Germans have been making this easy bread with their national beverage for centuries. It’s as easy as mixing beer with some flour and a little baking powder! I add a touch of brown sugar for the perfect flavor.
GERMAN POTATO SOUP
This potato and sausage soup is hearty enough to be a meal, just add some warm slices of the above beer bread. Mmmmmmm 🙂
BAKED BRATS IN CARAMELIZED SAUERKRAUT
This is one of my personal favorites, and if you love brats I urge you to give it a try. It’s quite easy, and perfect for company.
A classic breakfast cake from the doyenne of German American cooking, Irma Rombauer (Joy of Cooking author.) Substitute any fruit you like in this lovely coffeecake.
SHEET PAN PEPPERS AND BRATS
In summer we love hot dogs and hamburgers, but in fall we turn our attention to brats. This sheet pan recipe makes serving those Game Day crowds a breeze.
SLOW COOKER MULLED WINE
If beer’s not your thing you can always brew up some delicious mulled wine. Glühwein is a German tradition made by steeping red wine in spices and fruit with a touch of sugar. There’s nothing better on a crisp night.
This German style coleslaw is made with, you guessed it, vinegar instead of mayo. I substitute Savoy cabbage for the traditional white variety because I love the color and texture.
SLOW COOKED CIDER BRATS WITH APPLE ONION RELISH
Basically all your favorite fall flavors stuffed into a toasted bun. The brats can hang out in the slow cooker so people can help themselves and eat when they want. The apple onion relish is epic!!
Questions and Reviews
I’ve recently learned my family tree is heavily laden in German and Scottish roots. Since the Scot side has been traced, I’ve decided to do the other side and trace the German which has found me back to the 1500’s. I’m now going to introduce these German recipes to my Aunts Uncles and children! I want to thank you for posting these wonderful recipes on Pinterest for our pleasure and especially learning about our culinary heritage!! Bless you over and over!
The baked Brats last night was delicious and provided left overs for today’s games,served them with a German potato salad.We were surprised not to find a recipe for it on VFGI.Any plans for one in the future?Thank you and keep up the good work.BTW will try beer next time as we had some cider from spritzing ribs.
Thanks and I know! Why haven’t I done a German potato salad? It’s going on the list 🙂