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Today is the start of Oktoberfest! Celebrate with these 7 recipes

From fresh-baked pretzels, to crispy schnitzel and homemade sauerkraut, here are seven ways to celebrate the start of this two-week festival.
Today is the start of Oktoberfest! Celebrate with these 7 recipes

Sausages with fruity slaw. (Photo, Roberto Caruso.)

7 recipes for the start of Oktoberfest

Sausages with fruity slaw

The sweet and savoury cabbage complements these turkey sausages perfectly. If you prefer wine over beer, you can stay true to the theme by pairing dinner with a nice Gewürztraminer.

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Today is the start of Oktoberfest! Celebrate with these 7 recipesSausages with fruity slaw. (Photo, Roberto Caruso.)

Rack of pork with red sauerkraut

Make a whole meal of it tonight with this tasty cut of meat with homemade sauerkraut. 

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Today is the start of Oktoberfest! Celebrate with these 7 recipesRack of pork with red sauerkraut. (Photo, Sian Richards.)
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Buttery-soft pretzel sticks

Buttery soft pretzel sticks are the perfect way to get start dinner. Dip them in store-bought Dijon mustard, or make your own.

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Today is the start of Oktoberfest! Celebrate with these 7 recipesButtery-soft pretzel sticks. (Photo, Angus Fergusson.)

Sausages with warm, spicy slaw

This one-pan, low-prep meal scored high points in the test kitchen, with just the right balance of sweet, sour and spicy. Use hot sausages if you’d like extra bite.

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Today is the start of Oktoberfest! Celebrate with these 7 recipesSausages with warm, spicy slaw. (Photo, Yvonne Duivenvoorden.)

Black forest gateau mess

Round out the evening with a German-inspired, decadent chocolate-cherry dessert, topped with clouds of whipped cream.

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Today is the start of Oktoberfest! Celebrate with these 7 recipesBlack forest gateau ?mess.? (Photo, Roberto Caruso.)
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Pretzel buns

These golden pretzel buns can be used to dress up a late-summer burger – but trust us, they're addictive all on their own.  

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Today is the start of Oktoberfest! Celebrate with these 7 recipesPretzel buns. (Photo, Erik Putz.)

Crispy schnitzel

This Austrian specialty traditionally uses veal, but thin cutlets of pork, turkey and chicken are less expensive–and equally delicious. The secret to its crispiness? Cook them in small batches. It’ll help keep the temperature of the oil constant, and they’ll remain crisp.

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Today is the start of Oktoberfest! Celebrate with these 7 recipesCrispy schnitzel. (Photo, Roberto Caruso.)

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