Spaetzle is a German egg noodle that literally translates as “little sparrows”. They are the German and Austrian alternative to rice or pasta and pair deliciously with the full range of German sausages and braised red cabbage. Pair soooo well that I made it as part of an entire Oktoberfest meal – see pic below and get the recipe for Braised Red Cabbage with Apples and Leeks and Cheddar Bratwurst here.
The weather has been cooperating with the feeling of Fall here and can I just say how much I love it?
Celebrating the foodie side of Oktoberfest with the Sunday Supper Tastemakers was perfect with the weather AND seasonally delicious. Oktoberfest is the longest running beer festival and traveling fair held annually in Munich, Bavaria, Germany. Cities all over the world celebrate Oktoberfest with German-inspired food, fun, and, of course, beer. It is a 16-18 day folk festival running from mid-September to the first weekend in October. Having been held every year, for 206 years, since its start in 1810, Oktoberfest is an important part of Bavarian culture. Check out the mouthwatering German-inspired recipes below!
Big thanks to Cricket from Cricket’s Confections who is leading the Sunday Supper Oktoberfest this week!
I had a favorite box of spaetzle on hand so I did not hand-make the spaetzle. For those pasta-making enthusiasts, I will refer you to Martha Stewart’s recipe here or Anne Burrell’s recipe here. The fresh herbs and butter take these “little sparrows” and make them fly. I really recommend the braised cabbage as well which adds acidity to the meal. And the brats … don’t forget the brats!
Happy Oktoberfest and Happy Fall!
What’s cooking in your kitchen?
- Box of Spaetzle prepared according to directions
- 4 tablespoons of butter
- 1/4 cup of chopped parsley
- 2 tablespoons of chopped thyme
- 2 tablespoons of chopped chives
- Generous salt and pepper
Prepare the spaetzle according to directions. Drain the spaetzle. Melt butter on medium to high heat. Add the spaetzle to the pan and toss with butter, salt, and pepper. Some people like to slightly brown the spaetzle. Once the spaetzle is coated with butter, add the herbs. Cook for a 2-3 minutes, tossing regularly and then serve. Enjoy!
- German Pancake Soup (Flädlesuppe) by Caroline’s Cooking
- German Potato Pancakes by The Crumby Cupcake
- Homemade Pretzels with Kids by Hardly A Goddess
- Kräuterbutter (German Herb Butter) by Tara’s Multicultural Table
- Latke and Sauerbraten Poutine by Monica’s Table
- Obatzda – Bavarian Cheese Spread by Sunday Supper Movement
- Warsteiner Fondue by A Day in the Life on the Farm
- Apple Tart by That Skinny Chick Can Bake
- Kaiserschmarrn Recipe by Plated Cravings
- Nana’s Gluten Free German Chocolate Cake by Gluten Free Crumbley
- Rote Grütze (Fruit Pudding) by Cindy’s Recipes and Writings
Main Dish (Hauptgericht)
- Bavarian Sausage & Cabbage Soup by Food Done Light
- Beef Goulash Recipe by Positively Stacey
- Beer Mac and Cheese by Moore or Less Cooking
- Berlin Potato Soup by My Imperfect Kitchen
- Bierocks by Mindy’s Cooking Obsession
- Bratwurst Sheet Pan Dinner by A Mind Full Mom
- Burgers with Bacon-Sauerkraut Jam by Palatable Pastime
- How to Make Traditional German Sauerbraten by Cosmopolitan Cornbread
- Oktoberfest Beer Brats by Wholistic Woman
- Oktoberfest Chicken Chili by Fantastical Sharing of Recipes
- Oktoberfest Fondue 3 Ways by Momma’s Meals
- Pork chops with Sauerkraut and Apples by Brunch-n-Bites
- Roasted Apple & Beer Chili For Oktoberfest by Sue’s Nutrition Buzz
- Sausage, Pepper, and Onion Kebobs w/ a Boiled Cider Drizzle by The Freshman Cook
- Schwenkbraten (Grilled German Pork Chops) by Curious Cuisiniere
Side Dish (Beigabe)
- Fried Potatoes German Style by My Life as a Cookbook
- German Potato Salad by Tramplingrose
- Ginger Beer Sauerkraut by Cricket’s Confections
- Herbed Spaetzle by The Hungry Goddess
- Krautsalat (German Coleslaw) by Culinary Adventures with Camilla
- Oktoberfest Potatoes by Hezzi-D’s Books and Cooks
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