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Octoberfest Stew

Octoberfest Stew

All the flavors of fall in one pot!


  • Tbsp olive oil
  • 1   package Hermann Wurst Haus Hickory Smoked Bratwurst (we recommend Knackwurst or Mettwurst)
  • 1/2 large onion sliced thin into semi-circles
  • 1/2 head head small cabbage halved again, cored and thinly sliced
  • 1/2 tsp freshly ground pepper
  • 1/4 tsp ground caraway seeds
  • Pinch salt
  • cloves garlic finely chopped
  • cup  Hermann Wurst Haus Butcher Block Lager beer  (you can drink the rest….)
  • 2 russet potatoes peeled and cubed into bite-size pieces
  • 2 1/2 cups hot chicken stock
  • 1 1/2 tbsp apple cider vinegar
  • tbsp flat-leaf parsley chopped


  1. Place a medium large pot over medium high heat, and add the olive oil.
  2. Once the oil is hot, add the sliced sausage, and allow the slices to caramelize and brown in the oil for about 4-5 minutes.
  3. When the sausage is browned, add the sliced onions, stir and allow the onions to caramelize with the sausage for another few minutes, until golden brown and softened.
  4. Once the onions are caramelized, add the sliced cabbage, stir to combine, and allow the cabbage to soften for a few minutes. 
  5. Once the cabbage is softened and golden, add the black pepper, ground caraway seeds, and salt and and stir to combine.
  6. Next, add the garlic and stir. Once it becomes aromatic, add the 1 cup lager beer, and stir the mixture to combine. Cook and allow the beer to reduce for about 3 minutes. 
  7. Next add the cubed potatoes and the hot chicken stock, stir and allow the mixture to come to a boil, once it comes to a boil, cover with lid slightly askew to allow steam to escape, and reduce the heat to low to gently simmer the stew for about 40 minutes. After 40 minutes, turn the heat off and finish the stew by stirring in the apple cider vinegar and the chopped parsley. (add more salt if necessary)
  8. Serve in large bowls with some hearty rye bread or rustic rolls with butter or cream cheese.



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