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Oktoberfest recipes: Potato Soup and Bratwurst with Sauerkraut

Written By | Sep 27, 2014

LOS ANGELES Ca, September 26, 2014 – Create a delicious Oktoberfest feast with ideas from this weeks Paired with Chef Mary and wine expert Duane Pemberton. We’re celebrating Oktoberfest with a few traditional foods: bratwurst, sauerkraut, schnitzel and potato soup. Our secret is we will be discussing shortcuts by using some premade products.

LISTEN TO: PAIRED: Creating the perfect Oktoberfest Festival for Family and Friends on Blog Talk Radio

Oktoberfest is the world’s largest festival celebrating German food. There are festivals from the end of September through October in all parts of the country and the world where you can try all of the delicious foods. However, if you don’t have one close to you it’s always fun to throw a party and create a decadent feast for your friends.

To get you started here are mypotato soup and bratwurst recipes. Our producer Jacquie Kubin offers some tips on how to warm up commercial sauerkraut and make it special.

Happy Cooking!


Potato soup


1-cup instant potato

4 cups water

½ cup milk

2 tablespoons unsalted butter

1/3 cup ½ and ½

2 green onions, minced

1 shallot, minced

1 russet potato small diced

1 bouillon cube

Salt and pepper

Shredded cheddar cheese

Minced chives


Bring water and butter to a boil.

Stir in instant potato mix.

Add bouillon cube and stir in to the liquid.

Add potatoes, shallot, green onion salt and pepper.

Simmer for 30 minutes

Add the ½ and ½ right before serving.

Garnish with chives and cheese




4 bratwurst

1 to 1 ½ cups premade sauerkraut

4 tablespoons Dijon mustard or regular mustard

4 rolls

½ teaspoon olive oil


In a large sauté pan add 4 Bratwurst and 1 tablespoon olive oil

Turn the pan on to a medium heat and sear the bratwurst on all sides for about 4-6 minutes. Season them with salt and pepper.

Turn the fire low and add 1 cup of water (or beer) to the pan (be careful it could splatter) and simmer the bratwurst for another 10 minutes. You can finish on the grill for added flourish.

It is important that the finished bratwurst have no pink inside. Buy an extra “sacrifice” brat to use to test to ensure doneness.

Do not pierce the casing on the bratwurst while cooking or grilling as it can causing splattering and the meat will dry out.

Place each bratwurst into a bun and top with mustard and sauerkraut.



Commercial Sauerkraut (suggest brand packed in glass jars or plastic bags, kept cold and often found in the meat department)

To prepare sauerkraut from the package, place in a colander and “squeeze” the sour out by pushing down to remove excess water.

In a sauce pan twice as big as the amount of sauerkraut, melt three tablespoons of butter and whisk in corn starch (about a teaspoon) until it changes consistency (you do not want it to be thick); mix in 4-5 tablespoons of tepid (not hot not cold) water and mix into the sauerkraut.

Heat over very low heat, steaming to warm, you may need to add more water to keep from burning, but only as much as you absolutely need. Too much water will dilute the flavor of the kraut.

Alteration: Squeeze the sour out, then chop the sauerkraut into 1-2 inch lengths.  Melt 2-3 tablespoons of butter in skillet and a 1/2 teaspoon of cornstarch, whisk. Add 1/2 cup diced onion and small handful of shredded carrots. When onions are translucent, add sauerkraut and heat thoroughly over low heat.

Listen to Paired with Chef Mary and Duane Pemberton at the CommDigiNews Hour on Communities Digital News. Live shows feature Scribble Live chat to share recipes and answer your questions.

Paired Okotoberfest Festival for Family and Friends airs Live on Saturday, September 27, 2014 at 1:30pm ET.  Join the show by calling in to speak to our hosts or chat with them during the show via the Scribble Live chat below.

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Mary Moran

Upon graduating from the California School of Culinary Arts in 2002, Chef Mary Payne Moran began her professional career shelling crabs at the world-renowned restaurant, Michael's in Santa Monica. Simultaneously, she launched her own company, Hail Mary’s, founded upon the belief that good food nurtures the soul, and began catering weddings, parties and large corporate events. In the fall of 2008, Mary began teaching her culinary skills to others. Currently she can be found at Hollywood School House teaching her after school cooking class, and teaching her popular "Vegetables or Not Here I Come" assembly. Most recently, Mary has launched another division in her company as well as a chef she is now also a Certified Nutritionist for high profile clients. She helps her clients discover their healthy way of eating. Mary has recently been published in the Los Angeles Magazine, & The New Jersey Star Ledger. Daily she addresses cooking aficionados through her blog - Cooking with Chef Mary as well as her how-to webisodes on You Tube.