Today is a fun day, a celebration of Oktoberfest and all things German. I was lucky enough to visit Germany many moons ago, when I was a child. This was over 30 years ago, but some things have still stuck with me. The first was how cold it was! Brr! It was usually so cold we had to buy coats to wear. I cannot remember if my coat was purple or polka dot, but I remember loving it. I remember gorgeous castles and museums. Even as a child I adored history and dreaming about the lives of the people living in the castle. Then, of course, I only thought of the people who owned the castle, not the poor people having to work in the castle. I had a romantic and totally unrealistic idea of the whole thing. The other thing I remember is food glorious food. I am sure that does not surprise you.
I remember eating sausage at the train station every single day for breakfast. Yup, wurst for breakfast, accompanied by some bread and mustard. This may have been the trip that elevated sausage to my absolute favorite meat in the world. Oh man, do the Germans know how to make sausage. I want to go back and eat sausage! To this day, my favorite breakfast food is sausage. I remember Hungarian Goulash and Schnitzel, too. You can find my recipe for Hungarian Goulash and spaetzle on this blog. I still remember eating them for lunch after visiting Neuschwanstein Castle. I will share a schnitzel recipe in the new year. I ate a different kind of schnitzel every single night for dinner.
This particular recipe came about when I happened to see a recipe in the magazine Eating Well for a Bavarian Leek & Cabbage soup. I pinned it to Pinterest, and it was re-pinned an insane amount of times. So much so that I decided to make it, even though the reviews were iffy. The reviews were right; it was just OK. It needed more flavor. So I set about improving the recipe and adding flavor. I added mustard both in the soup and in the topping. I always associate sausage and mustard together from our trip to Germany. Plus it adds so much flavor with practically no calories. A few additional spices really give it the oomph it needed.
In my first trial of this soup, I made a huge mistake. I mean HUGE! I rarely make homemade chicken stock, but happened to have some in the freezer. This soup would be just the vehicle to use it. I pulled out a container and defrosted it. I poured it into the soup and let it simmer away. It smelled so good, and I could not wait to taste. I took a spoon and sipped the broth expecting a lovely flavor. Ugh! What I got was seriously tart lemon flavor, so tart I wanted to spit it out. How in the world did lemon permeate my soup? There is no lemon in this recipe. Then it dawned on me, I defrosted a huge container of lemon juice my Dad had given me. It was in the freezer for my daughter to make lemonade. Egades, what had I done? Why had I not labeled the lemon juice? The soup was a disaster. I tried draining off all the liquid and rinsing the solids to no avail. The lemon juice has made the soup inedible. I could have cried. What a waste of money and time. Not to be outdone by the lemon juice, I went back to the store and bought all the ingredients again. You better believe I checked and checked again that I used chicken broth this time. Be sure to check below for more Oktoberfest recipes from my Sunday Supper colleagues.
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Happy Healthy Eating,
- German Pancake Soup (Flädlesuppe) by Caroline’s Cooking
- German Potato Pancakes by The Crumby Cupcake
- Homemade Pretzels with Kids by Hardly A Goddess
- Kräuterbutter (German Herb Butter) by Tara’s Multicultural Table
- Latke and Sauerbraten Poutine by Monica’s Table
- Obatzda – Bavarian Cheese Spread by Sunday Supper Movement
- Warsteiner Fondue by A Day in the Life on the Farm
- Apple Tart by That Skinny Chick Can Bake
- Kaiserschmarrn Recipe by Plated Cravings
- Nana’s Gluten Free German Chocolate Cake by Gluten Free Crumbley
- Rote Grütze (Fruit Pudding) by Cindy’s Recipes and Writings
Main Dish (Hauptgericht)
- Bavarian Sausage & Cabbage Soup by Food Done Light
- Beef Goulash Recipe by Positively Stacey
- Beer Mac and Cheese by Moore or Less Cooking
- Berlin Potato Soup by My Imperfect Kitchen
- Bierocks by Mindy’s Cooking Obsession
- Bratwurst Sheet Pan Dinner by A Mind Full Mom
- Burgers with Bacon-Sauerkraut Jam by Palatable Pastime
- How to Make Traditional German Sauerbraten by Cosmopolitan Cornbread
- Oktoberfest Beer Brats by Wholistic Woman
- Oktoberfest Chicken Chili by Fantastical Sharing of Recipes
- Oktoberfest Fondue 3 Ways by Momma’s Meals
- Pork chops with Sauerkraut and Apples by Brunch-n-Bites
- Roasted Apple & Beer Chili For Oktoberfest by Sue’s Nutrition Buzz
- Sausage, Pepper, and Onion Kebobs w/ a Boiled Cider Drizzle by The Freshman Cook
- Schwenkbraten (Grilled German Pork Chops) by Curious Cuisiniere
Side Dish (Beigabe)
- Fried Potatoes German Style by My Life as a Cookbook
- German Potato Salad by Tramplingrose
- Ginger Beer Sauerkraut by Cricket’s Confections
- Herbed Spaetzle by The Hungry Goddess
- Krautsalat (German Coleslaw) by Culinary Adventures with Camilla
- Oktoberfest Potatoes by Hezzi-D’s Books and Cooks
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Food Done Light is on a mission to keep passion for food but find ways to fit it into a healthy life and hopefully, along the way, change eating habits for good. Healthy living one bite at a time is our motto. You will find heart healthy recipes with Weight Watcher points, and most of all the recipes are delicious. Just ask the Food Done Light family which includes my husband, 9-year-old daughter, Lucy, our 7 yr old Golden Retriever, and Stella, our 12-year-old cat. Find Food Done Light on Facebook, Pinterest, Instagram and Twitter.