Spaetzle, Pretzels, & Sausage, Oh My Oktoberfest!

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. Messaging below is intended for ages 21+ and is intended to be enjoyed responsibly, in moderation. #OktoberOnTheFarm #CollectiveBias

With a name like Schultz and a German heritage, when October rolls around, we are all in for an Oktoberfest celebration. While we have typically found ourselves at a local German restaurant or tried a store-bought German favorite, I thought I’d give it a whirl this year on my own with two recipes I’ve been dying to try – spaetzle and homemade soft pretzels with beer-infused cheese. Paired with Hillshire Farm® Rope Sausage, these German specialties are sure to make your Oktober the best celebration yet!

The first step is to make your homemade Spaetzle. The Spaetzle is reminiscent of a dumpling and after boiling, then pan-fried for the perfect flavoring. To make this dish, you will need:

1 c. all-purpose flour

1 tsp. salt, 1/2 tsp. ground pepper, 1/2 tsp. nutmeg

2 large eggs

1/4 cup milk

The Hillshire Farm® Polska Kielbasa and diced onion will come later.

Start by combining all of your dry ingredients. Then, mix your egg and milk together. Create a well in your dry ingredients. Pour your wet ingredients in. Slowly combine until thoroughly mixed. Add more flour if necessary to prevent stickiness. Once finished, let the dough settle for 10-15 minutes. Once done, grab a slotted spatula and a flat spatula. Boil water with two dashes of salt and turn down to a simmer.

When ready, take a hunk of your spaetzle dough and smoosh through the slotted spatula into the water. Cook the spaetzle for 3-5 minutes or until floating.

Remove spaetzle (third picture) and allow it to cool.  Slice your Hillshire Farm® Rope Sausage and sauté with 1/2 diced onion. Remove from the pan and sauté your spaetzle until it begins to brown.

Serve your sausage and onions over the pan-friend spaetzle. Serve with your favorite brew in an ice-cold mug.

Perfect for your Oktoberfest celebration!

Soft Pretzel Bites and Beer-Infused Cheese Sauce

For this classic German recipe, I’ve created a Beer-Infused Cheese Sauce because as self-proclaimed German experts, we know we prefer our pretzels with cheese and not mustard. Here’s what you need:

Pretzels

1.5 cups of warm water (for your yeast)

1 packet of instant yeast

1 tsp. salt

1 tbsp. brown sugar

1 tbsp. unsalted butter, melted and slightly cooled

3.5 cups of flour

1/2 c. baking soda and water (for water bath)

1 large egg, beaten and coarse sea salt for garnish before cooking

Combine yeast and warm water for one minute. Mix in salt, brown sugar, and butter. Use a mixer and mix 1 cup of flour in at a time until combined fully. Add more flour if necessary to cut stickiness. Combine well. Let rise in a warm place, covered with a towel, for 10-15 minutes.

Boil 1/2 c. baking soda with water and continue to have on a rolling boil. Once the dough has risen, roll small chunks into a long rope and cut 1-inch size pieces. Drop 1-inch size pieces into the water and keep in for 20 seconds – be mindful of crowding. Place onto a greased sheet and wash with mixed egg. Sprinkle with coarse salt. Bake at 425 degrees for 15 minutes or until golden brown. YUM!

The last step is our Beer-Infused Cheese Sauce. For this, you will need two tablespoons of butter melted and whisked with flour until combined. Add one cup of heavy whipping cream and 1/2 cup cold beer. Mix until combined. Add in 1 cup of grated sharp cheddar cheese.  Serve with warm pretzel bites.

You can also serve with warm mustard or mix with a different cheese for variety. Get ready for some German deliciousness this Oktober!

Ready to get the German fest started? Head to Walmart for everything you need.

Which of these German favorites are you most eager to try?

Find even more from Hillshire Farm on social media:

Pinterest | YouTube | Twitter | Facebook