Getting its start in 1810 as part of a marriage celebration, Oktoberfest has been a staple festival in Munich for over 200 years. Even though Oktoberfest was originally held in October, it was moved back to September to allow for better weather conditions. While over the many decades Oktoberfest has become bigger and bigger, it still hinders on two main items - beer and food!

To commemorate this long-standing celebration and Schwab's proud German heritage, we've crafted a special recipe using our Old-World German Bratwurst with a few local Oklahoman ingredients.
Schwab's Beer Bratwurst & Onions with Local Mustard and Local Peach Butter
Ingredients
  • Schwab Bratwursts
  • Anthem Ogle-toberfest
  • Seikels Mustard
  • Livesay 'Porter Peach Butter'
  • White Onion
  • Pretzel Hotdog Buns
Skill Level
Easy
Cooktime
30 minutes
Servings
4
Cooking Method
Step1
Preheat oven to 300 degrees
Step2
Chop 1 white onion
Step3
Add chopped onions to skillet with olive oil, salt and pepper for sautéing
Step4
Sauté onions on stovetop for 10 minutes on medium-high heat
Step5
Add 1 packet of Schwab Bratwursts (4 bratwurst) to sautéed onions
Step6
Pour 1 Anthem Ogletoberfest into bratwursts and saut&eacuteed onions
Step7
Move sautéed onions, bratwursts and beer (beer bratwursts) into preheated 300-degree oven and let cook / simmer for 20 minutes
Step8
Spread Seikels Mustard & Livesay 'Porter Peach Butter' in pretzel hotdog buns and set aside on oven friendly cookie sheet
Step9
After 20 minutes of cooking, remove Beer Bratwursts and Onions from oven and transfer into pretzel hotdog buns (bratwursts first, then onions on top)
Step10
Place cookie sheet with fully dressed beer bratwursts in oven for 5-7 minutes for finishing / heating
Step11
Remove from oven and serve!
O'ZAPFT IS - it's tapped
Signifies the start of Oktoberfest when the first keg is tapped.
 
BIER - beer
The perfect beverage to pair with the Schwab Okie-toberfest Dog.
PROST - cheers
Just shout this and someone will raise their glass to drink with you.
 
BREZI - pretzel
The best kind of burn for an Old-World German Bratwurst.