Tag: Oktoberfest

Berner Wuerstl

On my mission in Vienna, my companion and I discovered what we called “Heart Attack Wursts”, aka Berner Wuerstl. These bacon-wrapped, cheese-filled hot dogs were SO delicious, but we didn’t dare eat very many or we might actually die of a heart attack. Haha. They were sold in packages in the store in Vienna, but we don’t really have them readily available in stores near us; so I decided to make a substitute version for Oktoberfest. It’s really easy–the hardest part is wrapping the bacon around the hot dog so it doesn’t unravel. I try to tuck in the ends, and if I slightly stretch the bacon from side to side (not pulling on the ends but the sides), that it holds onto the hot dog easier.

You can either use nice cheese-filled hot dogs and wrap them in bacon, or stuff your own hot dogs with cheese.

And this one is naturally gluten free.

Make it a meal with:

Berner Wuerstl

  • Servings: varies
  • Difficulty: medium
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A delicious, bacon-wrapped “heart attack wurst”.

Ingredients

  • 1 pkg. good quality Hot Dogs
  • 1 brick White Cheese (like Muenster), thinly sliced to fit inside a hot dog
  • OR 1 pkg. Cheddar Hot Dogs
  • 1 pkg. uncooked Bacon

Directions

For the easiest version, buy cheddar hot dogs and simply wrap them with bacon. OR Slice hot dogs down middle, place cheese in middle, then wrap in bacon, making sure to tuck the ends so the bacon doesn’t unravel. Broil or grill on medium heat for 5 minutes on each side, turning halfway.


Bratwurst Splits

Bratwurst itself is great, but add extra cheddar and it’s amazing. I think my older brother had a version of this at a German restaurant when he went there with his German class in middle school. Ever since then, we’ve enjoyed having our Americanized version as part of Oktoberfest. You could eat it in a bun, but we generally just eat it straight up with a knife and fork.

Note that it is delicious but very greasy, especially if you use a national brand like Johnsonville. So you may not want to eat too many, for your digestive system. If you want one less greasy, you can use Harmons bratwurst, which has considerably less fat and is more authentic-tasting. But any brand is delicious.

And this one is naturally gluten free.

Make it a meal with:

Bratwurst Splits

  • Servings: varies
  • Difficulty: medium
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A fun German-inspired Oktoberfest dish.

Ingredients

  • 1 pkg. Bratwursts
  • Optional: Broth and chopped onion
  • 1 brick Cheddar Cheese, cut in long slices like string cheese

Directions

Boil bratwurst in pan of water or chicken broth with onion (for more flavor), about 10 minutes or until no longer pink. Then slice bratwurst down middle (not all the way through), place cheese in middle, then broil or grill until cheese is bubbly and slightly brown.


Bavarian Potato Salad

I know people hear “German potato salad” and they think of a weird hot salad. But at least on my mission in Southern Germany and Austria, I had a LOT of potato salad and never had it served hot. Mostly it was beautiful golden potatoes, delightfully oniony, and in a vinegary broth.

This recipe is adapted from one in a Bavarian cookbook that I bought in Germany. Haha, German cookbooks sometimes aren’t very specific, just saying things like “oil” and “some vinegar”, so I tried to figure out a little more specific quantities for an authentic taste. You may end up with a fair amount of liquid in it. We don’t make it very often because my family doesn’t like vinegar, but it’s good if you’re looking for a more authentic recipe.

And this one is naturally gluten free.

Make it a meal with:

Bavarian Potato Salad

  • Servings: 10?
  • Difficulty: medium
  • Print


Oniony, vinegary, and full of Bavarian flavors. It does take a bit of time, with cooking, peeling, and cutting potatoes.

Ingredients

  • 3 lb. bag Yukon Gold potatoes
  • 1 c. Vegetable Broth
  • Salt and Pepper to taste (you’ll need quite a bit of salt)
  • ½ c. Vegetable Oil
  • 1 ½ c. White Vinegar
  • 1 small White Onion
  • 2 heaping Tbsp. chopped fresh Parsley

Directions

Steam potatoes (about 15-20 min.), then peel and slice, cutting slices in quarters. Warm the vegetable broth, then add salt, pepper, oil, vinegar, onion, and parsley. Pour over potatoes. Mix well and let it absorb for at least half an hour. Adjust flavors as needed.