Here’s a new recipe for tonight–these sweet, buttery sauerkraut noodles are a great change to your typical pasta dish. They’re ready in under 30 minutes! Serve with some sausage and a big glass of festbier to celebrate Oktoberfest at home!
Somehow its the end of September, Oktoberfest is over in 2 days, and I haven’t shared any beer pairings for the occasion yet. Where. does. time. go??
You may or may not know this already, but Oktoberfest beers, recently somewhat changed to be called “Festbiers” are my favorite beers of all time.
Big statement, I know.
But it’s true, and why? Because Festbier is the absolute best beer to pair with food. My beer pairings page says it all…I have featured festbier as a pairing more than any other beer style. It’s just so good!
Festbier, Oktoberfest, and Marzen are the three styles of beer commonly associated with the Oktoberfest celebration held in Munich every year. They are all pretty similar, but can still have some differences. For example, the “Oktoberfest” style that is actually served at Oktoberfest seems to be getting lighter and lighter every year. Marzen is the traditional style that Oktoberfest beers derived from, and festbiers are what we call any beer commemorating those beers served at the festival. Confusing!
What these three beers mostly have in common is their color and maltiness. Festbiers can be light or dark, but in general we like to see them the color of this beauty in my pictures today…golden with some amber highlights. The flavor is exactly what you’d expect from this color as well. Festbiers are the perfect balance between malty, biscuity sweetness supported by a crisp, clean hopped finish. They go great with everything…literally…because they stand up to most foods but won’t overwhelm them. Any food you associate with Germany will pair excellently with Festbier (like pretzels, sausage, mustard, cheese…) but these also go great with bar food like burgers, sandwiches, and even salads. If there’s one beer to have in your fridge this season, it’s Festbier!
My Favorite Oktoberfest/Marzen/Festbiers
- Ayinger Oktober Fest-Marzen
- Firestone-Walker Oaktoberfest
- Victory Brewing Festbier
- Brooklyn Brewery Oktoberfest
- Sierra Nevada Oktoberfest (I was pleasantly surprised by this one, amazing)
- Paulaner Oktoberfest-Marzen
Where did this recipe come from? My momma! Since I grew up in the midwest with a Polish heritage, these kinds of dishes are the ultimate comfort food for me. I’m pretty sure these buttery, sauerkraut noodles originally came from the traditional Polish dish called Haluski that uses cabbage, but personally I prefer the tang that sauerkraut gives the dish (It’s quicker to make, too!).
This dish isn’t much to look at but oh-is-it-good. I served it with brats that I simply boiled in beer, but you can serve it with any sausage you prefer or just alone. My mom usually brings them to potlucks and family gatherings because it can easily feed a crowd. All of the ingredients are pantry-staples (or am I the only one that readily keeps sauerkraut at home?) so you can easily whip this up on a night where you just don’t feel like trying too hard. Within 30 minutes you’ll have a beer in your hand and food in your tummy.
Side note: I used artisan-type wide-and-flat egg noodles for this dish, but if you can’t find something like that, any egg noodle (including the curly kind!) will work just fine.
- 1 lb wide egg noodles
- 8 oz butter, plus more to taste
- 1 medium onion, quartered and sliced (not chopped)
- 1 14.5 oz can of sauerkraut (bavarian-style, if available)
- Salt and Pepper, to taste
- Bring a large pot of water to a boil and add the egg noodles. Cook until the noodles are soft, then drain. Set aside.
- Meanwhile in a large saute pan, melt the butter over medium heat. Add the sliced onion and stir. This will essentially become the “sauce” for the noodles. Cover and cook the butter and onion over medium heat, stirring frequently, until they are nice and soft (about 10-15 minutes). If you wish, you can raise the heat of the pan for the last few minutes to brown the butter and onions a bit, but make sure the butter doesn’t burn or evaporate.
- Once the onions have finished cooking, pour the drained sauerkraut and noodles into the pan. Stir until noodles are coated and add more butter if needed. Season generously with salt and pepper to your liking.
- Serve with beer brats or any kind of cooked sausage and a stein of festbier!
Thirsty for More? Check out these Festbier Pairings: