Oktoberfest Stew

Enjoy the arrival of autumn by digging into this rich and comforting Oktoberfest Stew, full of classic German flavors. It is made with savory smoked sausage, tender potatoes, and tangy, naturally fermented sauerkraut. This traditional Oktoberfest Stew is both heartwarming and delicious, and it’s sure to become a fall family favorite.

Oktoberfest Stew

As leaves begin to change, the food in our house gets warmer and cozier, i.e., soups! Like many from the Upper Midwest, I enjoy a good German-inspired stew. And where I come from, it doesn’t get much more German than bratwurst and of course the most German food of all… sauerkraut! Enjoy this savory stew that brings a nod to German heritage and the celebration of Oktoberfest.

Do I have to use sauerkraut?

Okay, I know some of you just about ran away screaming at the mere mention of adding sauerkraut to this stew. But really, just give it a chance! The sauerkraut blends into this stew beautifully, creating so much depth of flavor with a mild tang that balances perfectly with the sausage. Even if you’re not a fan of plain sauerkraut, I promise you’ll only taste a savory blend of flavors.

Naturally-fermented sauerkraut has so many health benefits as well. It’s rich in gut-healthy probiotics, as well as Vitamin C and iron. Just make sure to add it after cooking to preserve the probiotic benefits.

Oktoberfest stew

What kind of sausage should I use?

This recipe calls for smoked rope sausage. Bratwurst is a good traditional choice that is readily available. You can also use Kielbasa, which adds great flavor, even though it’s technically Polish sausage. (It’s okay, I won’t tell!)

Oktoberfest stew

The nice thing about this recipe is that it is easy to customize, so you can make it your own with the addition of your favorite ingredients.

Tools You’ll Need

  • Dutch oven or heavy-bottomed pot
  • Whisk

Ingredients

Oktoberfest stew ingredients

  • Butter
  • Flour
  • Chicken broth – Choose a low-sodium broth since the sauerkraut and sausage both add a fair bit of saltiness, or make your own chicken bone broth!
  • Milk – Use 2% or whole milk
  • Smoked rope sausage, sliced – Bratwurst or Kielbasa are both good choices
  • Onion, diced
  • Garlic, minced
  • Potatoes – We used red potatoes, peeled and diced
  • Sauerkraut – Choose naturally fermented sauerkraut, located in the refrigerated section. Preferably, the only ingredients should be cabbage, water, and salt, with no harmful preservatives.
  • Parsley
  • Black pepper

Directions

Step 1:
Place Dutch oven over medium heat. Add a small amount of oil and sear sliced sausage until well-browned. Then remove sausage and set aside.

Step 2:
Melt butter in pot and add diced onion and garlic. Cook until onions until translucent, about 5 minutes.
(Don’t worry if the bottom of your pot looks pretty dark at this point. We will deglaze the pan in a minute and all of those flavors will be revived.)

Step 3:
Whisk in flour, creating a roux. It should form a dark paste.

Step 4:
Slowly add chicken broth, scraping the bottom of the pan to loosen the bits of cooked sausage and onion, and whisking mixture as it thickens. If using an enameled pot, choose a wooden spoon to avoid scratching the enamel.
Add potatoes and simmer until potatoes are tender, about 15 minutes.

Step 5:
Reduce heat to low and stir in milk, parley, and black pepper.
Then remove from heat and add sausage and sauerkraut into pot.

Oktoberfest Stew

Enjoy this rich and comforting Oktoberfest Stew, full of classic German flavors, made with savory smoked sausage, tender potatoes, and tangy, naturally fermented sauerkraut.
Print Recipe

Ingredients

  • 14 oz Smoked sausage sliced
  • 2 T butter
  • small yellow onion diced
  • 2 cloves garlic minced
  • 2 T flour
  • 2 C chicken broth
  • 3 medium potatoes peeled and diced
  • 2 C milk
  • 1 C sauerkraut
  • ½ tsp parsley
  • black pepper to taste

Instructions

  • Place Dutch oven over medium heat. Add a small amount of oil and sear sliced sausage until well-browned. Then remove sausage and set aside.
  • Melt butter in pot and add diced onion and garlic. Cook until onions until translucent, about 5 minutes.
    (Don’t worry if the bottom of your pot looks pretty dark at this point. We will deglaze the pan in a minute and all of those flavors will be revived.)
  • Whisk in flour, creating a roux. It should form a dark paste.
  • Slowly add chicken broth, scraping the bottom of the pan to loosen the bits of cooked sausage and onion, and whisking mixture as it thickens. If using an enameled pot, choose a wooden spoon to avoid scratching the enamel.
    Add potatoes and simmer until potatoes are tender, about 15 minutes.
  • Reduce heat to low and stir in milk, parley, and black pepper.
    Then remove from heat and add sausage and sauerkraut into pot.
Servings: 6

It’s time to break out the pot and create this special seasonal dish. Oktoberfest stew is the ideal autumn dish. It is full of flavor, warming, and quick to make. It has a wonderful blend of traditional German flavors and ingredients while also being open to your own personal touch.

If you tried this recipe, please leave us a comment and rate this recipe! We love hearing your feedback.

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