30 German Beer Garden Copycat Recipes
A tradition dating back to 16th century Bavaria, beer gardens are a warm weather gathering tradition that's still going strong. (Even in Milwaukee, where TOH is based!) While original beer garden patrons brought their own food, today they're more likely to nosh on a giant pretzel, cheese dip or wurst. Enjoy these authentic German recipes.
Soft Giant Pretzels
My husband and our friends and family love these soft, chewy pretzels. Let the bread machine mix the dough, then all you have to do is shape and bake these fun snacks. —Sherry Peterson, Fort Collins, Colorado
Contest-Winning Bavarian Meatball Hoagies
When my husband's not manning the grill, I count on my slow cooker. These mouthwatering meatballs are just one reason why. They’re a guaranteed crowd-pleaser when I serve them as party appetizers…or spooned over crusty rolls and topped with cheese for irresistible sandwiches. —Peggy Rios, Mechanicsville, Virginia
Oktoberfest Red Cabbage
Four generations of our family have made this dish of red cabbage and apples, known as rotkohl ("red cabbage"). We love the tart and sweet flavors. —Diana Likes, Chandler, Arizona
Slow-Cooked Reuben Brats
Sauerkraut gives these beer-simmered brats a big flavor boost, but it’s the special chili sauce and melted cheese that put them over the top. Top your favorite burger with some of the chili sauce; you won't be sorry. —Alana Simmons, Johnstown, Pennsylvania
German Beer Cheese Spread
We’re of German heritage, so we love bold flavors. This tangy beer cheese dip is perfect to serve with pretzels, crackers, pumpernickel and brats. Choose a beer you like, as it will come through in your finished recipe. —Angela Spengler, Tampa, Florida
Pork Schnitzel with Dill Sauce
Schnitzel is one of my husband’s favorites because it reminds him of his German roots. An appealing dish for guests, it’s ready in a jiffy. Pop it on buns for a fun handheld option. —Joyce Folker, Paraowan, Utah
Deluxe German Potato Salad
I make this salad for all occasions—it goes well with any kind of meat. I often take this salad to potlucks, and there's never any left over. The celery, carrots and dry mustard are a special touch not usually found in traditional German potato salad. —Betty Perkins, Hot Springs, Arkansas
Fish and Fries
For an awesome crunch and golden color without deep frying, we coat fish with cornflake crumbs and bake it. Try it with homemade french fries for a fun spin on fish and chips. —Janice Mitchell, Aurora, Colorado
Deep-Fried Cheese Bites
Cheese curds or cubes dipped in flour and beer, then fried, need only a good supply of crinkly toothpicks to turn them into a vanishing act. —Katie Rose, Pewaukee, Wisconsin
Pickled Beets
The beets my mother made came from our garden and were canned for the winter months. Even as a child I loved beets because they brought so much color to our table. —Sara Lindler, Irmo, South Carolina
Easy Potato Rolls
After I discovered this recipe, it became a mainstay for me. I make the dough ahead of time when company is coming, and I try to keep some in the refrigerator to bake for our ranch hands. Leftover mashed potatoes are almost sure to go into these rolls. —Jeanette McKinney, Belleview, Missouri
German Apple Strudel
This gorgeous strudel has just what you crave this time of year: thin layers of flaky crust and lots of juicy apples. —Darlene Brenden, Salem, Oregon
Bacon-Wrapped Hot Dogs
Here's a juicy, delicious and savory meal in a bun! I make these bacon-wrapped hot dogs for picnics, barbecues and tailgate parties, and they always get compliments. To transport, wrap the hot dogs in foil and then in paper. —Peter Halferty, Corpus Christi, Texas
Grilled Beer Brats with Kraut
I made this for my son’s 21st birthday bonfire, which included a dozen buddies. The kraut topping flavors are fabulous. —Keeley Weber, Sterling Heights, Michigan
Refrigerator Garden Pickles
Canning isn't necessary for these crisp-tender, tangy pickles. Keep them in the fridge and eat them up within a month. —Linda Chapman, Meriden, Iowa
Caraway Seed Rye Bread
My parents were immigrants from Czechoslovakia and my mother would pull out this rye bread recipe when guests came over for dinner. Today, every time I bake it, I get nostalgic for those days. —Millie Feather, Baroda, Michigan
Batter-Up Walleye
Nothing is more rewarding than celebrating the day's catch with friends when you share this fresh dish. Substitute your favorite pan fish! —Alesha Oster, Williston, North Dakota
Ham & Potato Salad Sandwiches
These little sandwiches with zingy toppings are super simple to pull together. This classic version originated in a deli in Prague, where they're a really popular winter party food. —Cara McDonald, Winter Park, Colorado
Spicy Bavarian Beer Mustard
Here's a gift that has bite! This spicy beer mustard is great with pretzels or as a condiment for bratwurst. —Taste of Home Test Kitchen
Reuben Rolls
This recipe came about one night when I was trying to think of a new and different snack to serve the next day. The empty platter at the party signaled that these rolls were a hit! —Darlene Abney, Muenster, Texas
Grilled Seasoned Bratwurst
Whether you're hosting a picnic at home or at a park, cook these bratwurst on the stovetop first. Then you can quickly brown them on the grill. —Taste of Home Test Kitchen
Parmesan & Garlic Fries
An even tastier way to eat fries! The addition of Parmesan and garlic makes this side dish simple irresistible. —Taste of Home Test Kitchen
Sausage Sauerkraut Supper
With big, tender chunks of sausage, potatoes and carrots, this meal-in-one has old-world flavor that will satisfy the heartiest of appetites. A co-worker often made a big pot of this for our office staff, and it always disappeared in a hurry. —Joalyce Graham of St. Petersburg, Florida
Garlic-Dill Deviled Eggs
In my family, Easter isn't complete without deviled eggs. Fresh dill and garlic perk up the flavor of these irresistible appetizers you'll want to eat on every occasion. —Kami Horch, Calais, Maine
Vidalia Onion Relish
Burgers and brats get the star treatment with this sweet onion topping. Bourbon adds a lovely caramel note, and the crushed pepper flakes turn up the heat. —Janet Roth, Tempe, Arizona
Pressure Cooker Cheddar Bacon Ale Dip
My tangy, smoky dip won the top prize at our office party recipe contest. Use whatever beer you like, but steer clear of dark varieties. —Ashley Lecker, Green Bay, Wisconsin
The Perfect Hamburger
Chili sauce and horseradish add some zip to these hamburgers and make them a nice change from ordinary burgers. We think they're perfect! —Shirley Kidd, New London, Minnesota
Dijon Grilled Pork Chops
My mom gave me the recipe for these savory chops with a sweet and tangy marinade. The apple juice and Dijon mustard complement the pork nicely. With a vegetable and some rice or pasta, you have a meal. —Babette Watterson, Atglen, Pennsylvania
Beer Macaroni & Cheese
Creamy with a hint of beer, this cheesy mac is one of our favorites for a big family dinner. —Lauren Petersen, Marysville, Washington
Sloppy Ottos
My version of sloppy joes comes from an old family recipe. Make these sandwiches even more German by stacking everything on a pretzel bun. —Jason Koren, Milwaukee, Wisconsin