Oktoberfest 2025. Frikadellan.

Here at Bottle & Board, we are always on the look out for something new and interesting to offer our loyal customers.

If there were some new Oktoberfest bier available then we would do our very best to source some, however! That not being the case, this year, we have chosen to take a look at the food offer.

And so rather than serve up the ubiquitous bratwurst mit sauerkraut und senf! (Great though they are.) We have chosen to change things up a little with Frikadellan.

Frikadellan has it`s roots, (and a dizzying array of spellings. Fleishkuhule, Fleishpflanzerl and buletten to name a few.) in both Germany and Denmark, (as well as Holland, Scandinavia and Poland.) The only thing that we seem to know for sure is that it was an 18th century recipe from Hamburg that made it`s way to America and the rest really is history.

The recipe that Eddie uses at home dates from 1790 and is made up of 50/50 ground beef and pork and seasoned with onion, parsley, hot paprika, marjoram,mace, mustard powder, coriander and a little cardamom.

The mixture is then formed into balls, which are slightly flattened before frying in clarified butter to help form a slightly browned crust.

Serving options are varied, however we have opted for a simple crusty bread roll and lots of German yellow mustard, (Senf) and sauerkraut. At Bottle & Board, we will also have curry ketchup available.

The only, non-negotiable side dish is of course Oktoberfestbier!

Prost Chums!