Summarize this article with:
Brats and sauerkraut can carry a meal on their own. But the right side dish turns a good plate into one people actually talk about afterward.
After 15 years of grilling bratwurst for everything from backyard cookouts to Oktoberfest dinners, I’ve tested dozens of pairings. Some fell flat. Others became permanent fixtures on my table.
So, what side dish goes with brats and sauerkraut? That depends on whether you want classic German sides like potato salad and spaetzle, or something more casual like corn on the cob and baked beans.
This guide covers the best options across both camps. You’ll find quick recipes, key ingredients, and practical serving tips for each one so you can build a complete bratwurst dinner without overthinking it.
Best Side Dishes for Brats and Sauerkraut
German Potato Salad
Why It Works with Brats and Sauerkraut
The tangy, bacon-infused vinaigrette cuts right through the richness of grilled bratwurst. Unlike American potato salad loaded with mayo, this one uses apple cider vinegar and bacon drippings as the base.
That acidity? It mirrors the sauerkraut without competing with it. Took me years to figure out why this pairing felt so natural at every Oktoberfest table I sat at.
Key Ingredients
- Yukon Gold or red potatoes (waxy, hold their shape)
- Thick-cut bacon and reserved drippings
- Apple cider vinegar, Dijon mustard, sugar
- Fresh dill or parsley, diced onion
How to Make It
Boil potatoes in salted water until fork-tender. Don’t overcook them or you’ll end up with mush. Crisp the bacon, saute onions in the fat, then whisk your vinegar dressing right in that same pan.
Toss everything while the potatoes are still warm. They absorb the dressing better that way.
Best Variation
Warm Bavarian style. Skip the mayo entirely. Add a splash of chicken broth to the dressing for extra body. Some folks toss in chopped pickles and a diced apple for sweetness.
Serving Tips
Serve warm or at room temperature. Never straight from the fridge. This German dinner side actually tastes better the next day once the flavors have had time to settle.
Soft Pretzels with Beer Cheese Dip
Why It Works with Brats and Sauerkraut
Salty, chewy pretzels and a warm beer cheese dip turn a bratwurst dinner into a full beer garden spread. The pretzel’s neutral, bready base soaks up the tangy kraut and gives your hands something to do between bites.
If you’ve ever been to a real German beer hall, you know this combo needs no explanation.
Key Ingredients
- Bread flour, active dry yeast, warm water
- Baking soda bath (for the signature dark crust)
- Coarse salt, melted butter
- Sharp cheddar, German beer, Dijon mustard for the dip
How to Make It
Mix your dough, let it rise about an hour, then shape into classic pretzel twists. Dip each one in a boiling baking soda solution for 30 seconds before baking at 425F.
For the beer cheese: melt butter, whisk in flour, slowly add your beer and milk. Stir in shredded cheddar until smooth. Season with stone ground mustard and a pinch of cayenne.
Best Variation
Pretzel bites instead of full pretzels. Easier to share, easier to dip. You can also stuff them with bratwurst pieces for an all-in-one appetizer that doubles as a side.
Serving Tips
Serve the pretzels warm. The beer cheese dip should stay in a small cast iron skillet or fondue pot to keep it from solidifying. Whole grain mustard on the side is a must.
Spaetzle
Why It Works with Brats and Sauerkraut
Think of spaetzle as Germany’s answer to mac and cheese. These soft egg noodles soak up juices, gravies, and sauerkraut liquid like nothing else on your plate.
They’re pillowy and mild, which is exactly what you need next to a bold, savory brat.
Key Ingredients
- All-purpose flour, eggs, milk or water, salt
- Butter for pan-frying
- Optional: Gruyere or Emmentaler cheese for Kasespaetzle
- Caramelized onions as a topping
How to Make It
Whisk flour, eggs, salt, and water into a thick, sticky batter. Push it through a spaetzle maker (or a colander with large holes) directly into boiling salted water. They’re done when they float. Takes about 2 minutes.
Drain them, then toss in browned butter. That’s it. Seriously.
Best Variation
Kasespaetzle. Layer the cooked noodles with shredded Gruyere cheese and top with crispy fried onions. Bake until bubbly. It’s the German comfort food that ruins all other noodle dishes for you.
Serving Tips
Serve immediately. Spaetzle gets gummy if it sits too long. You can make the noodles ahead and refrigerate, then quickly pan-fry them in butter right before serving for a crisp edge.
Sweet and Sour Red Cabbage
Why It Works with Brats and Sauerkraut
This is red cabbage braised low and slow with apples and vinegar. The sweet-sour flavor profile runs parallel to sauerkraut but in a completely different direction. Where kraut is sharp and funky, this is warm and fruity.
Together on a plate? They give you two cabbage experiences that don’t step on each other’s toes.
Key Ingredients
- Red cabbage, thinly sliced
- Granny Smith apple, diced onion, butter
- Red wine vinegar, brown sugar, red currant jam
- Bay leaves, whole cloves, caraway seeds
How to Make It
Saute onions in butter until golden. Add apple slices, then the shredded cabbage. Pour in vinegar, sugar, and a spoonful of red currant jam. Drop in your spices.
Cover and braise on low heat for about 2 hours. Walk away. Come back. Stir once in a while. The cabbage should be meltingly soft.
Best Variation
Some German cooks add juniper berries for an earthy, piney note. Others swap the jam for crushed pineapple. Both work surprisingly well.
Serving Tips
This dish actually improves overnight. Make it the day before your cookout and reheat gently. Keeps in the fridge for a full week.
Corn on the Cob
Why It Works with Brats and Sauerkraut
Sometimes you just need something simple and sweet to balance out all that tangy, salty, meaty flavor. Corn on the cob does that. No fuss, no technique.
It’s also the one side dish that bridges a German dinner with a classic American hamburger cookout without anyone questioning the menu.
Key Ingredients
- Fresh sweet corn (in season from June through September)
- Butter, salt, black pepper
- Optional: chili powder, lime, cotija cheese
How to Make It
Boil in salted water for 6 to 8 minutes. Or grill with the husks on for about 15 minutes, turning occasionally. Peel back husks, brush with butter, and hit it with salt.
That’s the whole recipe.
Best Variation
Grilled corn with garlic herb butter. Mix softened butter with minced garlic, chopped parsley, and a pinch of smoked paprika. Spread it on while the corn is still hot.
Serving Tips
Serve right off the grill if you’re doing outdoor brats. If cooking inside, boiling works fine. Just don’t overcook it. Nobody wants mushy corn.
Cucumber Salad
Why It Works with Brats and Sauerkraut
Light, crisp, and cold. Cucumber salad is the palate cleanser your bratwurst plate is begging for. The cool crunch against hot, fatty sausage is one of those contrasts that just works every single time.
Germans have been pairing these two for generations. There’s a reason it shows up at practically every summer grilling table.
Key Ingredients
- English cucumbers, thinly sliced
- White vinegar or rice vinegar
- Sour cream or plain yogurt (for creamy version)
- Fresh dill, salt, a pinch of sugar
How to Make It
Slice cucumbers paper-thin. Salt them and let them sit for 15 minutes to draw out moisture. Squeeze gently, then toss with your dressing of choice.
For the German version, use sour cream, white vinegar, dill, and a little sugar. Let it chill for at least 30 minutes before serving.
Best Variation
The Hungarian style. Sour cream base, no mayo, with lightly pickled cucumbers and loads of fresh dill. It’s tangier and pairs better with sausage-heavy meals than the Asian vinegar version.
Serving Tips
Make it a few hours ahead. The flavors get better as it sits in the fridge. Drain any excess liquid before plating so it doesn’t water down your plate.
Macaroni Salad
Why It Works with Brats and Sauerkraut
Creamy, tangy, and filling. Macaroni salad is the cookout side that shows up to every BBQ for a reason. It rounds out the sharp flavors of sauerkraut with its mild, slightly sweet dressing.
Your mileage may vary, but in my experience, this is the side that disappears first at any backyard brat party.
Key Ingredients
- Elbow macaroni, cooked al dente
- Mayonnaise, yellow mustard, apple cider vinegar
- Celery, red onion, sweet pickle relish
- Salt, pepper, paprika
How to Make It
Cook your pasta, rinse it under cold water, drain well. Mix the dressing separately. Fold everything together gently. You don’t want to mash the noodles.
Season aggressively. Cold dishes need more salt than you think.
Best Variation
Add chopped hard-boiled eggs and diced dill pickles. A squeeze of lemon juice at the end brightens everything up. Some people throw in diced ham, which makes it almost a meal on its own.
Serving Tips
Best served cold. Let it sit in the fridge for at least 2 hours so the pasta absorbs the dressing. If it looks dry, stir in another spoonful of mayo before serving.
Roasted Vegetables
Why It Works with Brats and Sauerkraut
Caramelized roasted vegetables bring a natural sweetness that balances the acidity of sauerkraut. The charred edges add another layer of flavor that you can’t get from a boiled or steamed side.
Plus, throwing vegetables on a sheet pan while your brats are on the grill means dinner comes together without much effort.
Key Ingredients
- Brussels sprouts, carrots, red potatoes
- Olive oil, salt, black pepper
- Garlic cloves (whole, smashed)
- Fresh rosemary or thyme
How to Make It
Cut everything into roughly the same size so they cook evenly. Toss with olive oil, salt, pepper, and herbs. Spread in a single layer on a sheet pan. Don’t crowd them.
Roast at 425F for 25 to 35 minutes. Flip once halfway through. You want golden brown edges, not pale and soggy.
Best Variation
Root vegetable version. Swap in parsnips, turnips, and sweet potatoes. Drizzle with balsamic vinegar in the last 5 minutes of roasting for a sticky glaze that pairs perfectly with grilled pork dishes.
Serving Tips
Serve hot from the oven. A squeeze of lemon right before plating adds brightness. These are best eaten the day you make them. Reheated roasted vegetables lose their crunch.
German Potato Pancakes (Kartoffelpuffer)
Why It Works with Brats and Sauerkraut
Crispy on the outside, soft on the inside. These are essentially hash browns shaped into patties, but the German version uses grated onion and a bit of egg to hold them together. The golden, crunchy texture is exactly what a soft bratwurst needs next to it.
Key Ingredients
- Russet potatoes, peeled and grated
- Yellow onion, grated
- Egg, flour, salt, pepper
- Vegetable oil for frying
How to Make It
Grate potatoes and onion. Squeeze out as much moisture as possible using a clean kitchen towel. This step matters. Wet potatoes don’t crisp.
Mix in egg, flour, salt, and pepper. Drop spoonfuls into hot oil and flatten with a spatula. Fry until deeply golden on both sides, about 3 to 4 minutes per side.
Best Variation
Serve with applesauce on the side for a sweet contrast. In Bavaria, they sometimes add fresh herbs like chives or parsley directly into the batter.
Serving Tips
Eat these immediately. They lose their crunch fast. Keep finished pancakes warm on a wire rack in a 200F oven while you fry the rest. Never stack them or they’ll steam and go soft.
Baked Beans
Why It Works with Brats and Sauerkraut
Look, baked beans aren’t German. Not even close. But if you’re grilling brats at a summer cookout, a pot of smoky, sweet baked beans ties everything together in a way that feels right.
The sweetness balances the sour kraut. The smokiness matches the char on your grilled sausage. It works.
Key Ingredients
- Navy beans or canned white beans
- Bacon, diced onion, garlic
- Ketchup, brown sugar, molasses, yellow mustard
- Apple cider vinegar, Worcestershire sauce
How to Make It
Cook bacon and onions in a Dutch oven. Stir in garlic, then add beans and your sauce mixture. Bake covered at 350F for about 45 minutes. Remove the lid for the last 15 minutes to thicken things up.
The top should be sticky and slightly caramelized.
Best Variation
Add diced jalapenos and a shot of bourbon to the sauce. The heat and depth play well against bratwurst, especially if you’re also serving BBQ ribs alongside.
Serving Tips
These are even better reheated. Make a big batch and let the leftovers sit overnight. The flavors concentrate and the sauce gets thicker. Perfect for feeding a crowd at a weekend burger and brat party.
FAQ on What Side Dish Goes With Brats And Sauerkraut
What is the best traditional German side dish for brats and sauerkraut?
German potato salad served warm with a bacon vinaigrette is the classic pick. It’s tangy enough to match the sauerkraut and hearty enough to stand up to a grilled bratwurst. Most Oktoberfest menus feature it.
What vegetables go well with bratwurst and sauerkraut?
Roasted Brussels sprouts, carrots, and red potatoes work great. Sweet and sour red cabbage braised with apples is another strong option. Grilled corn on the cob fits perfectly at a summer cookout too.
Can you serve pasta as a side with brats?
Yes. Spaetzle is the go-to German egg noodle that pairs naturally with bratwurst. Macaroni salad also works well at BBQs. For something richer, try Kasespaetzle, which is basically German mac and cheese.
What side dishes work for a brat cookout in summer?
Corn on the cob, cucumber salad, coleslaw, and baked beans are all solid summer grilling sides. Keep things cold and light to balance the heavy, savory bratwurst. Macaroni salad rounds out the spread nicely.
What bread goes best with brats and sauerkraut?
Soft pretzels with beer cheese dip are the obvious winner. Rye bread with whole grain mustard is another traditional German pairing. Pretzel buns work great if you’re serving brats on a roll.
Are baked beans a good side for bratwurst?
They are. The smoky sweetness of baked beans contrasts the tangy sauerkraut and salty brat perfectly. They’re not German, but at any American backyard cookout with grilled meats, they belong on the table.
What potato dishes pair well with brats and sauerkraut?
German potato salad is first choice. Kartoffelpuffer (potato pancakes) fried until crispy are a close second. Roasted potato wedges or cheesy hash brown casserole work too, especially when feeding a crowd.
What is a light side dish for brats and sauerkraut?
Cucumber salad with sour cream and fresh dill is the lightest option. It’s cool, refreshing, and cuts through the richness of the sausage. A simple green salad with a vinaigrette also does the job.
What side dish goes with brats and sauerkraut for Oktoberfest?
Go traditional. Spaetzle, German potato salad, soft pretzels with beer cheese, and braised red cabbage are the Oktoberfest staples. Add some pierogies if you want an Eastern European twist on the spread.
Can I make the side dishes ahead of time?
Most of them, yes. German potato salad, baked beans, red cabbage, and cucumber salad all taste better after sitting overnight. Spaetzle can be boiled ahead and pan-fried in butter right before serving.
Conclusion
Figuring out what side dish goes with brats and sauerkraut doesn’t need to be complicated. Whether you lean toward traditional German cuisine or prefer casual BBQ sides, the options above have you covered.
Stick with spaetzle, potato pancakes, or braised red cabbage if you want an authentic Bavarian feel. Go with corn on the cob, coleslaw, or baked beans for a laid-back grilling vibe.
The best approach? Pick one starchy side, one fresh or cold option, and let the sauerkraut do the rest of the heavy lifting.
Most of these recipes can be prepped ahead, which means less stress on the day you fire up the grill. Try a few combinations and see what your crowd keeps reaching for.
