Pressure Cooker Oktoberfest Recipes

The Dreaded Clip Show Syndrome

I guess this post is the blog version of the TV “clip show”. You know, the cop-out shows in which something happens, such as our protagonist getting hit on the head with a bowling ball causing amnesia (I hate it when that happens), which necessitates the relating of various past episodes (and being able to use already shot footage), therefore jogging the memory of our hero until at the end his memory is completely restored and ready for more zany hijinks the following week.

Hmmm, I think I got a little off track here. What I really am trying to do, after noticing that the past couple days, people have been visiting my site after searching for Oktoberfest recipes. Since I have a few recipes that are perfect for the occasion, I thought it would be helpful to put links for them all in one spot.


Pressure Cooker German Potato Salad


What better to go with your giant beers than this tasty and bacon-y german potato salad.

Pressure Cooker Sausage and Sauerkraut


Quick sausage and sauerkraut, although you will need to spare a little of your beer for the pan!

Pressure Cooker Currywurst


A party-ready European street food fave!

Pressure Cooker Rouladen


Though a little more labor-intensive, this traditional German favorite will be the hit of your Oktoberfest party!

Pressure Cooker Sauerbraten


A quicker take on the Deutschland fave, without  the multiple day (or week) marinating!

Happy Oktoberfest, Everybody!

Pressure Cooker Sausage

How To Obtain Lovely Links Lickety-Split

I have updated this post to include a few more details.


Everybody loves sausage. Be it the lowly bratwurst or the newer, more exotic varieties such as ostrich, alligator or the ultra-exotic unicorn with gold flakes and diamond dust (I’m beginning to think that I may have dreamed that last one). But judging by the number of people who end up at my blog after searching for things such as “how to cook sausage in pressure cooker”, many people seem to be wondering “how in the hell do I cook these things?” Have no fear, my friends. I will do my best to walk you through it.


Now, I am not talking about the pre-cooked type of sausage that just needs to be heated through. Just slap those on the grill and Bob’s yer uncle.


No, I mean the “fresh” sausage, the kind that is completely raw. I often end up burning the casing before the center is done all the way through. I know the trick is to simmer in a small amount of water and when the water cooks away, then brown the outside, but I have never gotten a firm grasp on this method. Either I don’t have enough water, or I have too much. I have eaten enough burnt and/or rubbery sausage and ended up with more than my share of difficult to clean pans to know that when it comes to cooking raw sausage, nothing beats the pressure cooker. I always wind up with moist, perfectly cooked sausage.


I have already featured a couple of sausage based recipes (check out my Oktoberfest and Currywurst recipes). But I thought I would include something more general, so that you may adapt it to any recipe you like.

I usually have a sausage meal at least once or twice a week. I know, it’s not the healthiest thing in the world, but it might just be the tastiest. I try to at least “healthitize” it a bit by getting the uncured, no nitrate sausages. Once difficult to come by, they seem to be getting easier to find, even in the regular supermarket. I also try to have a lot of vegetable items with it to kind of balance things out (even though the vegetable items may amount to sauerkraut or onions and peppers, they are vegetables just the same.)


I always try to have a package or two of sausage in the fridge for those evenings when I need something quick, such as when I have to work late.

Usually I brown the sausages first, remove them to a plate, sauté any vegetables I may be adding, deglaze with a little beer or wine, then put the sausages back in the pressure cooker on top of whatever you may be having them with.

You can basically just put sausages in with any recipe you might be making.

One of my favorites in Sauerkraut and sausage. I usually just dump in the sauerkraut and add the sausage on top (sometimes I brown it, sometimes not). There is usually plenty of liquid in the sauerkraut. If it doesn’t come up to the minimum line on your pressure cooker, just add a little beer or water to make up the difference, then bring to high pressure for 5 minutes. Time may vary slightly depending on the size of the sausages, but 5 minutes seems to work almost all of the time.

Another way I like to prepare sausages is with onions and peppers. Sometimes I might just sauté 2-3 sliced onions and a couple bell peppers, then add some beer and water or broth, then put the sausages on top (again, browned or not). The onions and peppers make quite a bit of liquid themselves, so after you sauté them, add just enough liquid to come up to the minimum line. If using beer or wine, be aware that once the lid is on the pressure cooker, the alcohol doesn’t evaporate. When using wine, I usually don’t like to use more than 1/4 cup (I have a couple recipes where I use more, but this is a good rule of thumb). For beer, most of the time I don’t use more than 1/2 bottle (again, I make some exceptions). For sausage with peppers and onions I have made them with the liquid as described above, but have also made them with marinara sauce. For this method, I sauté the onions and peppers, pour in a jar of sauce and add a little beer, wine or water. Five minutes at high pressure and you are set.



If you just want to pre-cook the sausage to use for something else such as grilling, always use the steamer basket, as placing the sausage directly on the bottom of the pot will net you a meal resembling something the walkers on The Walking Dead might enjoy.

Just add the minimum amount of liquid for your particular pressure cooker, add whatever liquid you would like. I usually use beer, water or a combination. Place your steamer insert (most pressure cookers come with one) in the pot, place the sausages on the steamer insert, place lid on the cooker and steam for 4-5 minutes. If you are going to use them in another recipe, go for the shorter time.

Following these simple rules will get you perfect sausages every time. So, give it a try, and happy sausageing!


Pressure Cooker Currywurst


Having bought some good German bratwurst on the weekend, I decided that I wanted to do something else with it besides the usual sausage & sauerkraut (not that there’s anything wrong with that), but something in the pressure cooker of course!

Then I recalled that one time last year I got dinner from the Currywurst Truck (which as far as I can tell is no longer around). Currywurst (Wikipedia definition here) is one of the most popular snack foods in Germany, and is basically sliced sausage with a tomato-based curry sauce on top, and quite tasty. Like many things, there are many variations as far as sausage used and the sauce.

The usual accompaniment is French fries, but I served it with duck fat fried potatoes (to which I am currently addicted).

The sausage is first steamed, then grilled or fried. I did both steps in the pressure cooker, first steaming a couple hours before dinner and refrigerating, and then slicing, browning and cooking in the sauce just before serving.

It’s one of those things that wouldn’t be too difficult without a pressure cooker, but it saves a little time and I always have my pressure cooker on the stove and ready to go, so for me it is more convenient to use the pressure cooker.


If you can find good fresh German style sausage, that’s what works the best, but you can use your favorite sausage. I just wouldn’t use anything too spicy because it might conflict with the sauce. Also, if you can only find the precooked brats you can skip the steaming step.

It’s usually served with toothpicks for spearing the sausage, or a tiny wooden or plastic fork, but I served it with toothpicks just to be semi-authentic (because I had no tiny forks), but of course it can be eaten with a normal fork (I won’t tell!).

So, if you are looking for a different way to prepare sausage besides the usual sandwiches and sauerkraut, give it a try. Es schmeckt so gut!

Pressure Cooker Currywurst
Recipe type: Entree
Cuisine: German
Prep time:
Cook time:
Total time:
Serves: 2-4
A pressure cooker version of the famous German street food.
  • 1 tablespoon vegetable oil or fat (I used duck fat because I had some)
  • 1-1/2 to 2 pounds fresh bratwurst
  • ½ cup white wine
  • 2 cups strained tomatoes
  • 2 tablespoons tomato paste
  • 2 tablespoons curry powder
  • 1 tablespoon hot Hungarian paprika
  • 1 teaspoon dry mustard
  • 1 teaspoon garlic powder
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon salt (or to taste)
  1. Steam the sausage: add ½ to 1 cup water to the pressure cooker, insert the steamer basket and steam sausage for 7 minutes at high pressure. Release pressure naturally. Remove sausage to plate and drain water from pressure cooker pot. (The sausage can be steamed in advance, then refrigerated until ready to use.)
  2. Slice the sausage on a bias
  3. Heat oil in the pressure cooker pot over medium-high heat
  4. Saute the sausage on both sides until lightly browned
  5. Add the white wine and deglaze the pan, being sure to scrape up any brown bits that are stuck to the pan
  6. Add the strained tomatoes and stir
  7. Stir in the rest of the ingredients
  8. Turn heat to high and cover the pressure cooker
  9. When high pressure is reached, adjust heat to maintain high pressure and set timer for 5 minutes
  10. When time is up, let pressure come down naturally
  11. Put on plate and spoon more sauce over the sausage