Status: 16.10.2023, 19:02 PM
By: Eva Lipka
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From the Oktoberfest directly to the kitchen: recipes for traditional Bavarian dishes and creative new interpretations to cook at home.
1 / 11Golden brown appetizers of sauerkraut and bratwurst, tossed in pretzel crumbs. We'll start with the crispy recipe for sauerkraut bratwurst balls. © Simply Tasty
2 / 11If you swap veal for roast pork and tuna for trout cream, you get the recipe for Bavarian vitello trout rolls. © Simply Tasty
3 / 11Weisswurst, sweet mustard and Oktoberfest simply belong together. Therefore, they are not separated from each other in the recipe for white sausage nuggets. © Simply Tasty
4 / 11What's missing with veal sausage and sweet mustard? That's right, the wheat beer. If you like it a little sweeter, you can try the recipe for wheat beer Hugo. O'zapft is! © Simply Tasty
5 / 11A pretzel is definitely one of them! The epitome of Bavarian culture and a must for the Oktoberfest. The recipe for Obazda pretzel sets the mood. © Simply Tasty
6 / 11If you prefer the Obazda as a side dish, you can bake fresh pretzels and prepare the Einfach Tasty recipe for the traditional Bavarian cheese cream. © Simply Tasty
7 / 11The recipe for Bavarian sausage salad with pretzel crouton concludes the series of Oktoberfest appetizers. Don't worry! There are also main courses with pretzel pastries. © Simply Tasty
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8 / 11Like the Bavarians, for example. This recipe combines ingredients that can also be found at the Oktoberfest: sweet mustard, pretzel rolls and grilled sausages. © Simply Tasty
9 / 11Even more Oktoberfest ingredients in one delicious recipe? Yes, because in addition to sweet mustard, sauerkraut and meat loaf are also added to this tarte flambée. © Simply Tasty
10 / 11While we're on the subject of meatloaf: When baked, it tastes particularly good with pasta dishes, as the recipe for meatloaf pasta shows. © Simply Tasty
11 / 11Crispy skin and juicy meat: the chickens taste particularly good at the Oktoberfest. At home, you can enjoy the recipe for Wiesnhendl burrito. © Simply Tasty
When the cool autumn winds blow through Bavaria and Munich's Oktoberfest opens its doors, it's not just the cheerful songs and beer mugs full of beer that create enthusiasm. Because "D'Wiesn", as it is affectionately called by the locals, is also a feast for the palate. Traditional Bavarian delicacies make the hearts of visitors beat faster and invite them to enjoy.
From hearty sausage specialities to crispy pretzels and creative reinterpretations of Bavarian cuisine: here you will find traditional recipes that cement Bavaria's reputation as a gourmet's paradise far beyond the country's borders. Not only are they a must-see at Oktoberfest, but they are also the epitome of Bavarian culture.
More delicious recipes, creative cooking ideas and tips can be found on our new Whatsapp channel. Click here to go directly to the canal.
Here, traditions that have been cultivated over generations are combined with modern touches that bring a breath of fresh air to the tried and tested recipes. Each dish tells its own story and reflects the Bavarian joie de vivre and hospitality. You can really taste the passion and love with which people cook and celebrate in this part of Germany.
It's a bit like capturing the best "Gaudi" moments of Oktoberfest in the form of dishes. And with every bite you could almost hear the Bavarians saying: "It's going to be fine!"
To Guadn!
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To get to the recipes for Bavarian delicacies from the Oktoberfest, simply click on the following links:
- Sauerkraut and bratwurst balls
- Vitello Forello Rolls
- White sausage nuggets
- Wheat Beer Hugo
- Obazda Pretzels
- Obazda
- Sausage salad with pretzel croutons.
- Bavaria Citizens
- Oktoberfest tarte flambée
- Meatloaf Pasta
- Wiesnhendl burrito
Delicious Simply Tasty recipe videos in a continuous loop directly to your own smartphone are available thanks to the free Green Feed from Xymatic. Try it out now and start scrolling.
This is where a culinary ode to the Oktoberfest ends, where tradition and modernity go hand in hand.
This article was created with the help of machine support and carefully reviewed by editor Eva Lipka before publication.