Taken from my Oktoberfest Guide
A simple recipe I use then anyone can master:
Dozen Sausage (Your choice) Can of Sauerkraut, aluminum pan and a grill.
Sear the outside of the sausage for several minutes, try not to break the skin
Warm up a pan of Kraut on the top rack of grill and place semi cooked sausage in.
Leave to cook for about 30 Minutes
Serve with Mustard
Here are some other resipes I found on the net:
Beer-Basted Sausage with Caramelized Onions and German Mustard
8 sausages, such as bratwurst, knackwurst or wieners
4 oz. Oktoberfest beer
2 oz. hot Dusseldorf mustard
3 oz. canola oil
16 oz. yellow onion, peeled, quartered and sliced very thin
Place canola oil in a large nonstick skillet (12-in. diameter) and add the sliced onions. Saute over low heat, stirring often, until onions are golden brown, soft and caramelized. Do not let burn. Season to taste with salt and pepper, and stir in the hot Dusseldorf mustard. Set aside. Prepare a grill, and cook sausages, basting with Oktoberfest beer every minute or so. Serve the grilled sausages with the mustard-seasoned onions. (Note: you may prefer the traditional sauerkraut, which is delicious when heated with whole brown mustard seeds)
Beer Steak
Ingredients :
4 (1/2 pound) rib-eye steaks, or steak of choice
2 tablespoons sea salt
2 tablespoons lemon pepper
2 (12 fluid ounce) cans or bottles beer of choice
Directions :
Place the steaks in a large, shallow container with a lid. Season each side of the steaks with the salt and lemon pepper. Gently pour the beer over the steaks (making sure the seasoning doesn't wash off). Cover, and refrigerate for 1 to 2 hours. Preheat grill for high heat. Lightly oil grill grate. Place steaks on grill, and discard beer marinade. Cook for 5 minutes per side, or to desired doneness.
Bayerischer Kartoffelsalat
(Bavarian Potato Salad)
Serves 6-8
2 lbs new potatoes
2 onions, finely chopped
Dressing:
½ cup oil
2 tbls lemon juice
salt
freshly ground black pepper
½ teaspoon sugar
1. Boil the potatoes, making sure that they are not too soft. Cool them and peel.
2. Cut them into slices and place them in a mixing bowl with the chopped onions.
3. Prepare the dressing by vigorously mixing all the ingredients together.
4. While the potatoes are still warm, pour the dressing over them and mix them gently. Serve at room temperature.
Optional Additions of which one or Several May be Used:
1 tbls borage, basil, tarragon, parsley, chives
2 apples, peeled and finely chopped
2 pickled cucumbers, finely chopped (pickles)
I also have a secret family recipe for the greatest German Potato Salad but of course I can not share it icon
Wiener Schnitzel
1 1/2 lbs. veal (or pork) cutlets
flour
3 tbsp. grated Parmesan cheese
2 eggs
1 tsp. minced parsley
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. milk
1 cup fresh breadcrumbs
6 tbsp. butter
4 slices lemon
Pound meat thin and dip in flour. Blend together cheese,
eggs, parsley, salt, pepper, nutmeg and milk. Dip cutlets
into this batter, coat with crumbs and refrigerate for 1
hour. Cook breaded cutlets in butter until golden brown
on both sides. Pour pan juices over cutlets and serve with
lemon slices.
I have a really good Cider recipe but its buried somewhere, in some box in god knows what room of the house. I'll try and find it later.