Oktoberfest Recipes in Germany: begins Saturday, September 22, 2012, ends Sunday, October 7, 2012  Save as Bookmark  Send this Page to Friend. Oktoberfest Home   Oktoberfest Wallpapers   Celebrations   Facts   Greetings   History   Recipes   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)     Munich Liver Dumpling Soup 1 qt (1 liter) rich beef stock 9.6 oz (300 gr) beef livers 2 stale bread rolls 1/2 cup of milk 1 egg 1 finely chopped onion 0.3 oz (10 gr) butter 1/4 tsp of dried marjoram salt, black pepper, 1 bunch of chives Dice the rolls and soak in milk. Heat the onion in butter until golden yellow and soft. Pass the liver through a mincer (fine setting) and mix with the milky bread, chopped onion, egg and herns. Use plenty of seasoning. Shape into dumplings and simmer gently in the beef soup for 15 mintes. Serve in soup bowls with a topping of chopped chives.     Sausage Salad 1/2 ring of smoked wurst sausage 2 medium-sized onions 8 tbsp apple vinegar 3 small pickles 2 tbsp sunflower oil salt, sugar freshly milled black pepper Stir the salt, sugar and pepper into vinegar until both salt and sugar have dissolved. Stir in the oil. Remove the skin from the sausage. Slice the sausage, onions and pickles into round pieces. Mix into the marinade and leave to stand for an hour. Stir again briefly, and serve with radishes and bread spread with chives. The salad tastes best with smokes Stadwurst, but Lyon or Regensburger sausage can also be used.     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.