If the first word that comes to mind when you hear Oktoberfest is beer, then you’re in good company. But as any true Oktoberfest enthusiast will tell you, it’s about much more than drinking until you run out of euros! It commemorates German food, music, and merriment.
The Dish will dive right into German Food and the famous festival celebrated in Germany, Oktoberfest.
It’s no surprise hungry festival goers will most-likely find spit-roasted chicken – since almost half a million are sold each year. And you will be able to enjoy a variety of German food and a lager, while traditional folk music plays nearby. Prost!
Unless you’ve saved your money and vacation days to travel to Munich for the annual festival, then your best option is to attend a German fest in your local area. In the U.S., we’ve embraced the tradition with open arms and overflowing steins!
You will find several types of beer, including Märzen, a lager that originated in Bavaria. It can vary in color, ranging from pale to dark brown and typically holds a medium to full body.
Meat is a solid staple in a typical German kitchen. And sausage holds a true German’s heart. Germans love a rich and plentiful dish, consisting of meat and potatoes. While there are tons of delicious German recipes, there are a few more well-known than others.
Wurst is the German word for sausage, which is served in several different ways. You can find sausages ranging from curry on top to white sausages with mustard. You can also order wurst as a combination of pork and calf, or a grilled wurst served with sauerkraut.
I was craving German food the other day – so my friend and I decided to try out Bavaria Hof in Schaumburg, IL. I started with a Bavarian style pretzel, which resembled a bun, versus the more traditional pretzel shapes. In Germany, the pretzel is typically eaten for breakfast with white sausage. My pretzel came hot and soft, with a sprinkle of salt and a side of brown mustard. My friend enjoyed a glass of amber beer, Hövels, while we waited for our food.
My friend ordered the Jägerschnitzel, a boneless breaded pan fried pork served with onions, mushrooms and green peppers, covered in a creamy sauce for her entree. The schnitzel came with a side of semmel knödel (bread dumplings), and a small bowl of sauerkraut. She said the schnitzel had a little crunch from the coating and tasted delicious with the gravy. She mentioned she could see herself making a version of it at home using venison.
Already satisfied from the pretzel, I decided to order a side of German fried potatoes, and snagged one of my friend’s bread dumplings. The potatoes were quite tasty! They were sprinkled with seasoning atop.
I loved every part of the meal – especially the bread dumpling. They were moist and warm and reminded me of my grandma’s thanksgiving stuffing.
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