Oktoberfest is originated in 1810 as a wedding celebration of King Ludwig and his wife Theresa. Throughout the years, the celebrations have been transformed into the world’s largest folk festival held traditionally in Munich for about 16-18 days from late September. Besides the roller coasters, traditional dances and of course breweries, the local cuisine has its significance. Today I present you the world’s classic Rostbratwurst. Oktoberfest Meal - enjoy big time!
Comforting sausages are done in the simplest way, accompanied with my lovely onion chutney and served with a butternut squash potato mash. Local, seasonal and incredibly satisfying. Prost!
Total Time: 1 hour
The Onion Chutney as per in my Sausages with a caramelized onion and blue cheese dressing Recipe:
A splash of olive oil
4 medium shallots or 2 red onions, peeled and finely chopped
1 cup of lager
A knob of butter
2 tablespoons of cane sugar
A splash of Balsamic Vinegar
The Butternut Squash Potato Mash:
1 large potato, peeled, washed and diced
180g of butternut squash (preferably juicier thinner part), washed, peeled and diced
1 apple, washed, peeled, cleaned and quartered
Sea salt, ground black pepper
1 tablespoon of crème fraîche
A knob of butter
10 leaves of fresh sage, finely chopped
4-5 Rostbratwurst to serve with
The Onion Chutney
Heat up a splash of olive oil in a medium frying pan on medium heat.
Onion in. Cover with a lid and let it sweat for a couple of minutes. Stir occasionally.
Next, braise the onion uncovered for about 30 minutes until it softens. Meanwhile, you can prepare the mash and sausages.
Once the onion is soft and smooth, increase the heat to high and baste with the lager. In my original recipe I use the stout for sweeter texture. However, this one is a celebration of The Oktoberfest. Therefore, lager makes the chutney more bitter.
Stir in butter, cane sugar, Balsamic Vinegar and simmer until it gets sticky, for about 2 more minutes. Season with sea salt and taste. Flavour up accordingly and take off the heat. Cover until serving.
The Butternut Squash Potato Mash
Cook the squash, potato and apple in a medium deep pan filled with salted hot boiling water until it becomes nicely soft, for about 15 minutes.
Once the potato is soft, take it all out and transfer into a serving bowl.
Heat up a knob of butter in a small frying pan on high heat. Sage in. Roast it for about 1 minute until the aroma comes out.
Sprinkle the mash with the sage butter mix and mash it all with a potato masher.
Stir in the crème fraîche and mash until it gets into a very smooth texture. Season with salt and pepper (and some of the roasted pumpkin seeds). Done.
Meanwhile the chutney is cooking, place the wurst in the preheated oven to 180 degrees and bake on a rack for about 15 minutes each side. In half time flip the sausages with kitchen tongs and bake until lightly golden. Do not forget to place a baking tray lined with aluminium foil underneath, so the fat has place to leak and you eliminate the kitchen mess.
Plate the wurst with a generous amount of chutney and the lovely pumpkin mash. Enjoy with a good lager beer or a glass of dry white wine.
Makes 2 serves.