Recipes & Food Styling

A pot of yummy sausages for our Oktoberfest feast!

I treated myself to a Seltmann Weiden sausage pot from Germany for Oktoberfest this year! I filled the pot with beer-soaked sausages, pasta and sauteed green cabbage topped with plenty of bright green parsley. 

I bought silk Edelweiss to make a wreath for the front door and put a German flag pillow on the chair on the front porch. I decorated with miniature German flags and lots of blue and white checked ribbons and napkins. 

I dusted off the beer steins I bought in Mainz, Germany in the early 2000s. I absolutely fell in love with them because, unlike the porcelain varietities, these all clear glass with etching. Quite a souvenir, which I will always cherish.

I miss Mainz and their charming Oktoberfest celebrations. I miss the Gutenberg museum and Champagne factory across from the hotel. Such a blessing to have visited this very special town so many times! Frohe Oktoberfest!  

Sausage and Green Cabbage Oktoberfest Casserole

1 ring thuringer, kielbasa, or another favorite sausage

1 can pilsner beer

2 tablespoon butter

1/2 tablespoon extra virgin olive oil

3 cups chopped green cabbage

1 package mushrooms

1/4 teaspoon pink Himalayan sea salt

1/4 teaspoon freshly ground multi-color peppercorns

1 package egg noodles

1/2 cup fresh curly parsley

Cut the sausage ring into 1/2-inch slices. Poke holes with a fork, and soak the sausages in a pan of the beer for 1 hour in the refrigerator.

Melt 1/2 tablespoon of the butter and heat the olive oil; stir to combine.

Remove the sausages from the beer, and saute them in the butter and olive oil until they are browned around the edges. Remove the sausages from the heat, and set them aside, covered.  

Saute the cabbage and mushrooms.  

Boil the egg noodles; drain well, and combine with the sausages, mushrooms and cabbage. Top with the parsley.