Grill Greats: What Side Dish Goes with Brats and Sauerkraut?

Traditional and Classic Side Dishes

Ah, the allure of tradition. There’s something deeply satisfying about diving into a plate of food that’s been beloved for generations. When it comes to pairing brats and sauerkraut, the classics are not only reliable but also downright delicious. Let’s dig into those timeless side dishes that make every bite feel like a warm embrace from the past.

German Potato Salad

First up, German potato salad. This isn’t your typical mayo-laden affair. No, this is something much more soulful. Imagine tender potatoes bathed in a tangy, bacon-infused vinaigrette, served warm. The vinegar’s sharpness cuts through the richness of the bratwurst, while the bits of bacon add a smoky contrast to the sauerkraut. It’s a harmony of flavors that’s hard to beat.

Pretzels and Beer Cheese Dip

Then, there’s the pretzel, the chewy, salty counterpart to your juicy brats. Pair this with a beer cheese dip, and you’ve got yourself a match made in culinary heaven. The soft, doughy texture of the pretzel, when dragged through that creamy, tangy dip, is nothing short of satisfying. And the beer in the cheese? It just enhances the German theme, weaving in another layer of complexity.

Spaetzle]

Now, if you’ve never had spaetzle, you’re in for a treat. These little, irregularly shaped dumplings are a staple in Bavarian cuisine, and they’re the perfect side for brats. Picture this: soft, buttery spaetzle absorbing all the savory juices from your sauerkraut and bratwurst. It’s a textural contrast that elevates the meal, making every mouthful feel indulgent.

Mustard and Rye Bread

And what about mustard? Not just any mustard, though. You need a Bavarian mustard—something with a bit of heat and a lot of depth. Smear it on a slice of rye bread, and you’ve got yourself a simple, yet unbeatable side. The spiciness of the mustard cuts through the fattiness of the brats, while the dense, slightly sour rye bread balances the tanginess of the sauerkraut.

Cucumber Salad

For something a bit lighter, cucumber salad is a refreshing choice. Crisp cucumbers, thinly sliced, and tossed in a light vinegar dressing with a sprinkle of dill. This side dish brings a cool, refreshing element to your plate, balancing the richness of the bratwurst and the acidity of the sauerkraut.

Red Cabbage

Let’s not forget red cabbage. This vibrant, sweet, and tangy dish is a classic side that pairs beautifully with brats. Braised with apples and a touch of vinegar, it provides a sweet contrast to the savory bratwurst and the sharpness of the sauerkraut. Plus, that deep purple color? It’s a feast for the eyes as much as it is for the palate.

Spaetzle with Caramelized Onions

Finally, for those who can’t get enough of that comforting, starchy goodness, spaetzle with caramelized onions is a must-try. The soft, pillowy spaetzle is elevated by the sweet, rich flavor of the onions, which have been slowly caramelized to perfection. It’s a side dish that wraps around your senses, leaving you satisfied yet longing for just one more bite.

Vegetable Sides

Vegetables are like that quiet friend at a party who suddenly drops a line so good, everyone stops and listens. They might not be the star of the show when you’re serving brats and sauerkraut, but when done right, they steal the scene.

Roasted Vegetables

Let’s start with roasted vegetables. Simple? Sure. But simplicity has its own charm. Imagine a tray of roasted potatoes, carrots, and Brussels sprouts, kissed by the heat of the oven until they’re caramelized and crispy around the edges.

The sweetness of the carrots, the earthiness of the roasted potatoes, and the slight bitterness of the Brussels sprouts—it all plays off the savory, tangy duo of brats and sauerkraut.

A sprinkle of fresh herbs like rosemary or thyme? That’s the kind of detail that makes everything pop.

Cabbage Dishes

Now, you can’t talk about vegetables in this context without bowing to the majesty of cabbage. Yes, cabbage—specifically red cabbage—is a must. Braised red cabbage with a hint of apple and vinegar?

It’s a side dish that dances between sweet and sour, offering a vibrant contrast that keeps your palate interested. That deep, rich purple also brings a visual flair to the table, making everything look more festive.

Mustard Greens

Mustard greens might seem unconventional, but sometimes it’s the unexpected that leaves a lasting impression. Sauté them with garlic and a squeeze of lemon, and you have a side dish that’s slightly peppery, slightly tangy, and fully capable of holding its own against the bold flavors of brats and sauerkraut.

The bitterness of the greens is tamed just enough to complement the bratwurst, while the acidity adds a bright note that cuts through the richness of the meal.

Grilled Onions and Peppers

And then, there’s the option of grilled onions and peppers. These aren’t just for fajitas, my friend. Toss them on the grill alongside your bratwurst and let them char just enough to develop those deep, smoky flavors.

The sweetness of the onions and the slight crunch of the peppers bring texture and a subtle sweetness that pairs beautifully with the tangy sauerkraut. Plus, the vibrant colors they add to your plate? It’s almost too pretty to eat.

Braised Red Cabbage

If I had to choose a single veggie side that could stand up to both brats and sauerkraut, it would be braised red cabbage. The way it’s slow-cooked with a touch of vinegar and sugar creates a side dish that’s simultaneously sweet, sour, and savory.

It’s hearty, it’s colorful, and it has just enough acidity to cut through the fat of the bratwurst without overpowering the sauerkraut.

Trust me, this one’s a keeper.

Corn on the Cob

Corn on the cob might sound more American BBQ than German bratwurst feast, but slather it with butter, sprinkle on some smoked paprika, and you’ve got yourself a side that bridges the gap between cultures.

The sweetness of the corn? It’s a natural partner to the tangy bite of sauerkraut. And that little hit of smokiness from the paprika? It ties everything together with a wink and a nod.

When you’re pondering what side dish goes with brats and sauerkraut, don’t overlook the power of a well-prepared vegetable. They might seem humble, but with the right treatment, they bring balance, color, and a layer of flavor that makes the whole meal sing.

Specialty and Unique Sides

Sometimes, you’ve got to break away from the ordinary. Sure, the classics are great, but there’s something thrilling about taking a culinary risk and landing on something unexpected. When you’re asking yourself what side dish goes with brats and sauerkraut, why not think outside the brat bun?

Beer Cheese Soup

First up, beer cheese soup. This is comfort food dialed up to eleven. Thick, creamy, and undeniably rich, this soup wraps around your taste buds like a warm blanket. But let’s not forget the kicker—the beer.

It adds a depth of flavor that’s both hearty and slightly bitter, cutting through the creaminess just enough to keep things balanced. Dip a piece of rye bread or even a pretzel in there, and you’ve got a side that’s more than just a side. It’s a statement.

Apple Sauerkraut Slaw

Then there’s apple sauerkraut slaw. A twist on the traditional, this slaw brings together the tang of sauerkraut with the crisp sweetness of apples. Toss in some caraway seeds for a subtle earthy note, and you’ve got a side dish that’s as refreshing as it is unexpected.

The crunch of the apples alongside the softness of the sauerkraut creates a textural contrast that keeps every bite interesting, while the flavors dance between sweet, sour, and just a hint of spice.

Horseradish Mashed Potatoes

How about horseradish mashed potatoes? These are no ordinary mashed spuds. No, these are mashed potatoes with attitude.

The horseradish adds a punchy kick that wakes up your palate, cutting through the richness of the bratwurst and playing off the acidity of the sauerkraut. The result? A side dish that’s bold, creamy, and just a little bit sassy.

Pickled Vegetable Medley

For something with a bit more bite, consider a pickled vegetable medley. Not just your standard pickles, but a vibrant mix of pickled vegetables—carrots, beets, and cauliflower, maybe even a few dill pickles for good measure.

The tanginess of the vinegar, the crunch of the veggies—it’s like a palate cleanser and a side dish rolled into one. Plus, those bright, acidic flavors? They slice right through the savory richness of brats and sauerkraut, bringing everything into sharp focus.

Dill Pickle Potato Chips

And if you’re really feeling adventurous, why not try dill pickle potato chips? Yes, potato chips. But not just any chips—these have that familiar salty crunch you crave, but with a dill pickle twist. The dill’s herbaceous notes, combined with the tartness of the pickle flavor, turn a simple side into something that’s both playful and surprisingly sophisticated.

Spaetzle with Mushrooms

Finally, let’s talk about spaetzle with mushrooms. We’re taking the humble spaetzle and elevating it with the deep, umami flavors of sautéed mushrooms. The mushrooms bring an earthiness that grounds the dish, while the spaetzle adds that comforting, carb-loaded satisfaction.

It’s a side that’s hearty enough to stand alongside the bratwurst, yet nuanced enough to let the sauerkraut shine.

When you’re ready to step up your side dish game, these specialty and unique options are the way to go.

Bread Accompaniments

Bread. The unsung hero of any meal. It’s that quiet but essential presence that ties everything together, especially when you’re serving up brats and sauerkraut. There’s something about the way bread soaks up the juices, cradles the flavors, and gives you that satisfying chew that completes the whole experience.

Rye Bread

Let’s start with rye bread. Dense, slightly sour, and packed with character, rye bread is the bread of choice when you’re going for authenticity. It’s like the soul of Bavarian cuisine in loaf form.

The deep, earthy flavor of the rye balances the tanginess of the sauerkraut, and its robust texture stands up to the juicy, greasy goodness of a well-grilled bratwurst. Spread a bit of Bavarian mustard on a slice, and you’re not just eating—you’re time-traveling to a rustic German tavern.

Pretzel Rolls

Then there are pretzel rolls. Oh, the pretzel. Soft on the inside, with that signature chewy crust on the outside, sprinkled with coarse salt—it’s a bread experience all its own. Pretzel rolls take that magic and make it portable.

They’re the perfect vessel for a bratwurst, wrapping around the sausage like a warm hug. The slight sweetness of the dough, the saltiness of the crust—it’s a flavor explosion when combined with the savory, meaty bite of the brat.

German Beer Bread

And what about German beer bread? This one’s a bit more under-the-radar, but oh, does it deserve the spotlight. Made with German beer—yes, beer—it’s got a depth of flavor that’s both malty and sweet, with just a hint of bitterness from the brew.

The texture is hearty, yet soft, perfect for sopping up all those delicious juices from the sauerkraut and brats. It’s like the bread version of comfort food, with a boozy twist that’s hard to resist.

Pumpernickel

If you’re looking for something a bit darker, a bit richer, pumpernickel is where it’s at. This bread, with its molasses-like sweetness and deep, almost chocolatey flavor, pairs beautifully with the sharpness of sauerkraut and the smoky flavor of a well-cooked bratwurst.

It’s a bit denser, a bit more intense, but that’s what makes it perfect for those who want their bread to make a statement.

Sourdough Rolls

Finally, there’s the versatile sourdough roll. Tangy, chewy, with that perfect balance of crust and crumb, sourdough brings a little zing to the table. It’s the kind of bread that complements everything without overpowering anything.

The acidity of the sourdough mirrors the sharpness of the sauerkraut, while its hearty texture is just right for holding up to a juicy brat. Tear it apart, dip it into the juices, or just pile it high with sauerkraut and brats—you really can’t go wrong.

Bread accompaniments aren’t just about filling space on the plate—they’re about enhancing every single bite of your meal.

Desserts to Complement the Meal

After a meal rich with brats and sauerkraut, the palate craves a sweet escape. Something to round off the experience, but without overwhelming the senses. The right dessert can do more than just end the meal; it can elevate it.

Apple Strudel

First, there’s the classic apple strudel. Flaky, golden pastry wrapped around a filling of tart apples, cinnamon, and just the right amount of sugar. As you cut through that crisp crust, the steam rises, carrying with it the warm scent of spices.

It’s the kind of dessert that brings comfort with every bite. The sweetness of the apples, balanced by the acidity, works wonders after the savory richness of bratwurst. A dollop of whipped cream or a scoop of vanilla ice cream? Even better.

Black Forest Cake

Then, there’s Black Forest cake—decadence in layers. Picture it: rich, dark chocolate cake, soaked in cherry liqueur, sandwiched with whipped cream and juicy cherries. The bitterness of the chocolate contrasts beautifully with the sweet-tart cherries, creating a symphony of flavors that plays off the tang of the sauerkraut you just had. Each bite is an indulgence, but one you’ll gladly take.

Bavarian Cream with Fresh Berries

For something lighter, yet still luxurious, Bavarian cream with fresh berries hits the spot. Silky smooth, this custard-like dessert has a richness that’s tempered by the freshness of seasonal berries—raspberries, blueberries, maybe even blackberries.

The creaminess melts in your mouth, while the berries add a burst of tartness. It’s a refreshing change of pace, a gentle way to close the meal.

German Chocolate Cake

German chocolate cake—not actually German by origin, but who’s keeping track when it’s this good? Layers of chocolate cake with a coconut-pecan filling that’s both gooey and crunchy. The sweetness is intense, but it’s precisely that indulgence that makes it such a satisfying end to a meal filled with savory flavors. A sip of strong coffee alongside, and you’ve got yourself a perfect pairing.

Apple Kuchen

Let’s not overlook the humble apple kuchen. This isn’t just a cake; it’s a cozy embrace in dessert form. Tender, buttery cake topped with slices of tart apples and sprinkled with cinnamon sugar. The edges get a little caramelized, the apples soften just enough, and the whole thing is like autumn in every bite. It’s simple, unpretentious, and the perfect counterpoint to the hearty flavors of brats and sauerkraut.

When pondering what side dish goes with brats and sauerkraut, it’s easy to forget that the meal isn’t truly complete until dessert arrives. And these desserts? They’re more than just an afterthought—they’re the grand finale.

Beverages and Garnishes

A great meal isn’t just about the food; it’s the whole experience. The right beverage can elevate every bite, and a well-chosen garnish can be that final touch that makes everything sing. When you’re sitting down to brats and sauerkraut, what you drink—and what you top it with—can turn a good meal into an unforgettable one.

German Beer Pairings

Let’s talk beer. Because, really, is there any better companion for bratwurst than a cold, crisp German beer? The kind that’s been brewed in the same way for centuries, with a depth of flavor that only comes from tradition.

A Helles lager, light and slightly sweet, balances out the tang of the sauerkraut. But if you’re looking for something with a bit more bite, a Dunkel with its dark, roasted malt flavors adds a richness that complements the smokiness of the bratwurst. And for those who like a hint of fruit, a Weissbier, with its subtle notes of banana and clove, brings a refreshing contrast to the savory sausage.

Mustard and Horseradish

Now, let’s not forget about mustard. Not just any mustard, but the kind that’s got a kick. Bavarian mustard, thick, grainy, with just enough spice to make you sit up and take notice. It’s the perfect partner for brats, cutting through the richness with its sharp tang.

But if you’re feeling adventurous, a dollop of horseradish alongside your bratwurst? Now that’s a garnish with some serious attitude. The heat from the horseradish plays against the fatty, juicy sausage, while the acidity marries beautifully with the sauerkraut.

Pickles and Sauerkraut

Then, there are the pickles. Don’t underestimate the power of a good dill pickle to add a crunchy, tangy bite that’s the perfect counterpoint to the soft, savory brats. And yes, more sauerkraut—but this time, maybe with a twist.

A quick stir of caraway seeds or even a splash of apple cider vinegar can transform your standard sauerkraut into something just a little more special.

Soft Drinks and Non-Alcoholic Options

Not a beer drinker? No problem. A crisp apple cider—the non-alcoholic kind—can be just as satisfying. Its natural sweetness and tartness are perfect for balancing the bold flavors on your plate. Or, for something simpler, a cold glass of sparkling water with a twist of lemon keeps your palate refreshed and ready for the next bite.

Sauerkraut with a Twist

And if you really want to up your game, try garnishing your sauerkraut with some fresh herbs—dill, parsley, or even a touch of chive.

The brightness of the herbs lifts the dish, adding a fresh contrast that makes every mouthful of brats and sauerkraut that much more exciting.

When you’re contemplating what side dish goes with brats and sauerkraut, don’t stop at the food.

The right beverage and garnish can transform your meal into an experience—one where every element on the table works together to create something greater than the sum of its parts.

Tips for Preparing and Serving

Perfection isn’t found in complexity. It’s in the details, those subtle touches that turn a meal into a memory. When it comes to brats and sauerkraut, a few simple but effective tips can make all the difference.

Choosing the Right Brats

First things first—bratwurst. Not all brats are created equal. Look for quality, the kind that’s made with care, seasoned with just the right blend of spices. A good brat should snap when you bite into it, releasing juices that are packed with flavor.

Don’t be shy about asking your butcher for recommendations or even experimenting with different types—whether it’s a traditional pork brat, a veal blend, or something with a hint of spice.

Cooking Techniques

Now, let’s talk about cooking. Grilling is the obvious choice—there’s something almost primal about the way a bratwurst sizzles on the grill, the skin blistering just enough to lock in the juices. But don’t overlook the power of a good braise.

Simmer those brats in beer first—German beer if you want to stick to the theme. This not only infuses the sausage with a deeper flavor but keeps them incredibly moist. After the braise, a quick sear on the grill or in a hot pan will give you that perfect char.

The Role of Sauerkraut

Then there’s the sauerkraut. Don’t just dump it out of the jar and onto the plate. Warm it up gently in a pan, perhaps with a splash of apple cider or beer. Throw in some caraway seeds or even a few caramelized onions to add depth. The goal is to enhance the natural tanginess of the sauerkraut, making it a worthy companion to the rich, meaty bratwurst.

Pairing with Sides

When thinking about what side dish goes with brats and sauerkraut, remember that balance is key. Something starchy like potato salad or pretzel rolls will soak up the juices and add a comforting texture. But don’t forget to include something with a bit of acidity—a cucumber salad or pickled vegetables can cut through the richness and refresh the palate between bites.

Presentation Matters

How you serve it matters too. Don’t just plop everything on a plate. Think about layers. Start with a bed of sauerkraut, nestle the brats on top, and then scatter your sides around like you’re painting a picture. A garnish of fresh herbs—maybe a sprig of dill or a few snips of chives—can add a pop of color and a burst of freshness.

Don’t Forget the Mustard

Finally, mustard. Always have mustard on the side. Not just one kind, though. Offer a variety—Bavarian mustard, something grainy, something with a bit of heat. Let your guests decide how they want to spice things up. The sharpness of a good mustard can elevate the flavors, making every bite feel new and exciting.

A few simple tips, but each one brings something essential to the table. When you combine them, you’re not just making dinner—you’re crafting an experience. And that’s where the magic happens.

FAQ on What Side Dish Goes With Brats And Sauerkraut

What’s the best potato dish to serve with brats and sauerkraut?

German potato salad is a standout. Warm, tangy, and infused with smoky bacon, it’s the perfect complement to brats. The vinegar-based dressing contrasts beautifully with the richness of the sausage and the sharpness of the sauerkraut, making each bite a harmonious balance of flavors.

What bread pairs well with brats and sauerkraut?

Rye bread is the go-to choice. Its dense, earthy flavor holds up to the hearty bratwurst and tangy sauerkraut. For something a bit different, consider pretzel rolls—their soft interior and salty exterior make for an incredible pairing, especially when served alongside Bavarian mustard.

Can I serve a salad with brats and sauerkraut?

Absolutely, a cucumber salad works wonders. Crisp, fresh, and slightly tangy, it provides a refreshing contrast to the rich brats and sauerkraut. Toss it in a light vinegar dressing with dill for an added burst of flavor that cuts through the heaviness of the main dishes.

Is it okay to serve a vegetable side with brats and sauerkraut?

Roasted vegetables are a fantastic choice. Carrots, potatoes, and Brussels sprouts caramelize beautifully in the oven, adding a sweet and earthy dimension to your meal. Their natural sweetness plays off the savory notes of the bratwurst while complementing the tang of the sauerkraut.

What sauce or condiment goes well with brats and sauerkraut?

Mustard is a must. A grainy Bavarian mustard or a spicy horseradish pairs perfectly with brats, enhancing their flavor while providing a sharp counterpoint to the sauerkraut. Serve a variety—sweet, spicy, and everything in between—so everyone can customize their experience.

Should I serve something sweet with brats and sauerkraut?

Yes, apple strudel is an excellent choice. The sweetness of the apples, combined with the warmth of cinnamon, balances the savory and tangy notes of the bratwurst and sauerkraut. It’s a comforting dessert that rounds out the meal without overpowering the main dishes.

What drink should I serve with brats and sauerkraut?

A German beer is the traditional pairing. A Helles lager offers a light, crisp counterpoint to the richness of the brats, while a Dunkel adds a deeper, maltier flavor that complements the sauerkraut. For non-alcoholic options, consider a crisp apple cider.

Can I serve a dip with brats and sauerkraut?

Certainly. Beer cheese dip is a fantastic option. Creamy, rich, and slightly tangy, it pairs well with pretzel rolls or even as a spread on brats. The flavors of the beer and cheese enhance the savory notes of the meal, adding another layer of indulgence.

What’s a unique side dish that goes with brats and sauerkraut?

Spaetzle with mushrooms is a unique twist. These tender, eggy dumplings soak up the flavors of the bratwurst and sauerkraut, while the sautéed mushrooms add an earthy richness. It’s a side that’s hearty, flavorful, and a bit unexpected, making it a memorable addition.

How can I make sauerkraut more interesting?

Add a twist to your sauerkraut by stirring in some caramelized onions or a splash of apple cider. The sweetness of the onions or the acidity of the cider adds depth and complexity, turning a simple side into something truly special. It’s all about layering flavors.

Conclusion

When it comes to deciding what side dish goes with brats and sauerkraut, the possibilities are as rich and varied as the flavors themselves. The key is in balancing textures, flavors, and even temperatures, to create a meal that’s both satisfying and memorable.

From the tangy bite of German potato salad to the comforting embrace of pretzel rolls, every choice you make should complement the savory, smoky essence of the bratwurst and the sharp, fermented tang of sauerkraut. Don’t forget to enhance the experience with thoughtful garnishes like Bavarian mustard or a fresh cucumber salad.

At the end of the day, it’s about creating a plate that tells a story—one where each element plays its part, yet comes together harmoniously. Whether you’re hosting a gathering or simply indulging in a hearty meal, choosing the right side dishes will elevate your brats and sauerkraut to something truly special.