Oktoberfest Sausage, Potato & Beer Glaze Skewers
Simple to make (and leaves one hand free for a nice cold pint).
- 12 mini potatoes
- 1 (12-oz) packet kielbasa, cut into 1″ pieces
- 1 large yellow onion
- 1/2 cup pure maple syrup or honey
- 1 cup dark beer
- 1/2 teaspoon salt
- Chopped parsley for garnish
- Fresh ground pepper
Step 1: Heat grill to medium-high heat. If baking in the oven, heat to 350(degrees) making sure to turn skewers every 5 mins.
Step 2: Slice halfway through each potato several times to create the “hasselback” look.
Step 3: Slice kielbasa to 1 in. slices.
Step 4: Slice yellow onion to 1 in. squares.
Step 5: Alternate potatoes, kielbasa and onions on 10″ skewers.
Step 6: Whisk together maple syrup, beer and salt.
Step 7: Drizzle half of mixture over skewers
Step 8: Grill skewers, basting with beer sauce until golden brown and piping hot.
Step 9: Garnish with pepper and parsley. Serve with grainy mustard for dipping, if desired
Garlic Knots with Beer-Cheddar Sauce
Delicious, creamy and sure to become a favorite in your home.
- Pre-made pretzel dough
- ¼ cup butter
- 2 tablespoons olive oil
- 3 tablespoons garlic, chopped (plus 3 whole cloves)
- 1 teaspoon coarse sea salt
- 2 tablespoons fresh parsley, chopped
- ¼ cup grated parmesan cheese
Beer Cheddar Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- ½ cup whole milk
- ¾ cup beer (pale ale)
- 2 teaspoons Worcestershire sauce
- 2 teaspoons spicy brown mustard
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups sharp cheddar cheese, grated
Step 1: Roll and slice pre-made pretzel dough into 1 in. thick by 6″ long pieces. Twist into knots.
Step 2: Bake for 20 mins. at 350(degrees) until golden brown. Set aside.
Step 1: Heat a sauce pot over medium-high heat.
Step 2: Melt the butter and add the flour.
Step 3: Whisk together to form a paste and cook for a few seconds to develop a nutty flavor.
Step 4: Slowly stream in the milk, beer and Worcestershire sauce, whisking constantly until smooth and well incorporated.
Step 5: Cook for about 5 minutes, and allow to thicken.
Step 6: Add the mustard and season with salt and pepper.
Step 7: Remove from heat and add the cheese.
Step 8: Stir with a wooden spoon until melted and smooth.
Step 9: Serve warm with the garlic knots. Enjoy!!
Garlic Butter Sauce
Step 1: Melt the butter and add the oil.
Step 2: Throw in the chopped and whole garlic cloves, and cook for a few minutes until the garlic becomes tender and lightly browned.
Step 3: Stir in the chopped parsley and cook for a few seconds.
Step 4: Lower the heat to low and allow to cook for about 5 minutes to develop the flavor.
Step 5: Brush the knots with the warm garlic butter. Dip in beer cheddar sauce and enjoy!
Käsespätzle (German Mac and Cheese)
Nothing says Oktoberfest like beer cheese!
- 1/4 cup heavy cream
- 3/4 cup shredded Emmental cheese
- 2 tbsp chopped chives plus more for garnishing
- 2 tbsp butter
- 1 pkg (17oz.) spaetzle noodle
- 1 pkg Crispy Fried Onions
Step 1: In a small bowl combine shredded Emmental cheese, heavy cream, and chopped chives.
Step 2: Heat up the butter in a 9-10-inch cast iron pan over medium heat.
Step 3: When the butter is hot add the spaetzle. Cook over medium-high heat until they’re golden brown on the edges and slightly crispy.
Step 4: Add the cheese mixture and stir to combine.
Step 5: Put the pan under your broiler for about 2-3 minutes until the top gets golden brown.
Step 6: Garnish with chopped chives and crispy fried onions.