What Side Dish Goes with Brats?

Grilled brats hit the table and then the question comes: what side dish goes with brats that actually fits? Not everything works. A rich, savory bratwurst needs sides that balance it out, not compete with it.

Whether you’re firing up the grill for a summer cookout, hosting a tailgate, or putting together an Oktoberfest spread, the right accompaniments make or break the meal.

After years of testing combinations (and a few misses along the way), I’ve put together the best bratwurst side dishes that hold up every single time. From traditional German potato salad and sauerkraut to easy cookout sides like baked beans and corn on the cob.

Below, you’ll find 10 proven sides with tips on how to make each one, the best variations, and when to serve them.

Best Side Dishes for Brats

German Potato Salad

Why It Works with Brats

This is the classic. If you’ve ever been to a bratwurst dinner in Germany, potato salad was probably on the table.

The warm, tangy dressing cuts right through the richness of grilled sausage. There’s a reason this pairing has survived centuries of German cooking.

Unlike American potato salad (which is cold and mayo-heavy), the German version uses a bacon and vinegar-based dressing. That acidity is what makes it work so well next to a fatty brat.

How to Make It

Boil red or Yukon Gold potatoes until fork-tender. While they cook, fry bacon until crispy and saute onions in the rendered fat.

Whisk together apple cider vinegar, a touch of sugar, Dijon mustard, salt, and pepper. Toss the warm potatoes with the dressing, crumbled bacon, and onions. Finish with fresh parsley.

Serve it warm or at room temperature. Cold works too, but warm is traditional.

Best Variations

• Pesto potato salad for an Italian twist
• Creamy dill version with mayo and sour cream
• Grilled potato salad with a mustard-herb dressing

Serving Tips

Make it an hour before your brats come off the grill. Letting it sit helps the potatoes absorb the dressing.

This side also works well at cookouts where you’re serving burgers or pulled pork sandwiches.

Sauerkraut

Why It Works with Brats

Nothing says German cuisine quite like brats and sauerkraut. This is the pairing. The one that started it all.

Fermented cabbage brings a sour punch that balances the savory, fatty character of bratwurst. It also helps with digestion, which is a nice bonus when you’re eating grilled sausage.

How to Make It

You can buy jarred sauerkraut and call it a day. But cooking it from scratch (or at least dressing up the store-bought stuff) makes a real difference.

Saute sliced onions and chopped apple in butter. Add drained sauerkraut, a pinch of caraway seeds, some brown sugar, and a splash of beer or chicken broth. Simmer on low for 20 minutes.

Some people add juniper berries. Took me a while to try that, but it adds a subtle piney note that’s surprisingly good.

Best Variations

• Bavarian-style with apples and onions
• Beer-braised kraut simmered with the brats
• Quick skillet version with bacon fat and paprika

Serving Tips

Pile it right on top of the brat in a pretzel bun with spicy brown mustard. Or serve it on the side if you prefer to keep things separate.

If you enjoy this kind of pairing, you might also like sides for kielbasa and sauerkraut or sausage and peppers.

Coleslaw

Why It Works with Brats

Cool, crunchy, creamy. Coleslaw does what sauerkraut does but in a completely different way.

The raw cabbage and carrots give you that fresh bite, while the dressing (whether mayo-based or vinegar-based) adds tang. It’s a cold side for a hot sausage, and that temperature contrast matters more than people think.

How to Make It

Shred green cabbage and carrots. Mix mayo, white vinegar, a little honey or sugar, and salt. Toss everything together.

Refrigerate for at least an hour before serving. This lets the cabbage soften slightly and absorb the dressing.

Best Variations

• Dijon coleslaw with whole grain mustard
• Apple slaw with shredded Granny Smith
• Vinegar-based slaw (no mayo) for a lighter option

Serving Tips

Pile it on the brat like a topping. Or serve it on the side at your next backyard BBQ. Either way, make it ahead. Same slaw works great alongside BBQ ribs or pulled pork.

Corn on the Cob

Why It Works with Brats

Sweet corn and salty bratwurst. That’s a summer grilling combo that just makes sense.

Both cook on the grill at the same time, which is a practical win when you’re managing a cookout.

How to Make It

Shuck the corn, brush with olive oil or butter, and grill for about 10 minutes, turning every few minutes until you get nice char marks.

Season with salt, pepper, and a squeeze of lime if you want. For a Mexican street corn twist, add mayo, cotija cheese, chili powder, and cilantro.

Best Variations

• Elote-style with cotija and lime
• Butter and herb (parsley, chives, garlic)
• Instant Pot corn on the cob for speed

Serving Tips

Grill it alongside the brats so everything hits the table at the same time. If you’re hosting a crowd, cut the ears in half so they’re easier to manage on a plate.

Baked Beans

Why It Works with Brats

Sweet, smoky, thick. Baked beans bring a different kind of richness that holds up well against a hearty bratwurst.

This is more of an American cookout move than a traditional German one. But who cares? It works.

How to Make It

Combine navy or pinto beans with diced onion, bacon, molasses, brown sugar, ketchup, and a splash of mustard. Bake at 350 degrees for a couple of hours, or let them go low and slow in a crockpot.

Shortcut version: doctor up canned beans with bacon, barbecue sauce, and onion. Nobody will judge you.

Best Variations

• Slow cooker BBQ beans with brown sugar and bacon
• Bourbon baked beans for a boozy twist
• Vegetarian version with smoked paprika

Serving Tips

These go fast at any summer gathering. Make a big batch. They reheat well the next day, sometimes better. Also a solid choice when you’re figuring out what to serve with ribs or BBQ chicken.

Grilled Vegetables

Why It Works with Brats

If the grill is already hot, use it. Bell peppers, zucchini, onions, and mushrooms pick up that smoky char that pairs perfectly with grilled bratwurst.

Plus, it’s the easiest way to get something green on the plate without much effort.

How to Make It

Cut vegetables into thick slices or chunks. Toss in olive oil, salt, pepper, and garlic powder. Grill over medium-high heat for 5 to 8 minutes per side.

Don’t cut them too small or they’ll fall through the grates. A grill basket helps if you have one.

Best Variations

• Mediterranean mix with eggplant and red pepper
• Balsamic-glazed grilled vegetables
• Charred corn and pepper salad

Serving Tips

Serve family-style on a big platter. These also work great stuffed into a pretzel bun alongside the brat itself.

Macaroni and Cheese

Why It Works with Brats

Look, sometimes you just want comfort food next to your sausage. Macaroni and cheese is that side.

The creamy, cheesy pasta acts as a rich counterpart to the snappy, savory brat. Kids love this combo. Adults secretly love it more.

How to Make It

Cook elbow macaroni. Make a roux with butter and flour, then whisk in milk. Add shredded cheddar (sharp works best) and stir until melted and smooth. Combine with the pasta.

Bake at 375 degrees for 20 minutes if you want that golden crust on top. Breadcrumb topping is optional but recommended.

Best Variations

• Smoked gouda mac for a richer flavor
• Slow cooker mac and cheese for hands-off prep
• Beer cheese mac (fitting, right?)

Serving Tips

This pairs well with almost anything grilled. If you’re pairing it with other proteins, check out ideas for sides that go with mac and cheese.

Cucumber Salad

Why It Works with Brats

Light. Cool. Refreshing. A cucumber salad gives your palate a break between bites of rich, grilled sausage.

The Hungarian version with sour cream and dill is traditional in parts of Germany and Austria. It’s one of those sides that seems too simple to be that good. But it is.

How to Make It

Thinly slice cucumbers (a mandoline helps). Toss with sour cream, white vinegar, fresh dill, salt, and a pinch of sugar.

Let it sit in the fridge for 30 minutes. The cucumbers release liquid and the flavors meld together.

Best Variations

• Creamy Hungarian style with sour cream and dill
• Asian-inspired with rice vinegar and sesame
• Greek version with red onion, tomato, and feta

Serving Tips

Serve cold, always. This salad works great for an Oktoberfest spread or a casual summer grill night. It’s also a solid pick alongside salmon or grilled shrimp.

French Fries

Why It Works with Brats

Fries and sausage. A combination that needs zero explanation.

Crispy, salty, and satisfying, french fries round out a bratwurst plate in the most satisfying way. This is what you’d get at most Wisconsin tailgates, and those folks know their brats.

How to Make It

Cut russet potatoes into sticks. Soak in cold water for 30 minutes, pat dry, then fry at 325 degrees for 5 minutes. Pull them out, crank the oil to 375, and fry again until golden and crispy.

Air fryer version works too. Toss the cut potatoes in a little oil and cook at 400 degrees for 15 to 20 minutes, shaking the basket halfway through.

Best Variations

• Sweet potato fries for a slightly sweeter take
• Loaded fries with beer cheese and bacon
• Seasoned curly fries with garlic and paprika

Serving Tips

Dip them in mustard instead of ketchup. Trust me on this one. Also a natural fit when you’re serving burgers or chicken wings at the same cookout.

Pretzel Buns with Mustard

Why It Works with Brats

A pretzel bun changes the entire bratwurst experience. The chewy, salty exterior with its soft center holds up to a juicy brat way better than a standard hot dog roll.

Add some spicy brown mustard or whole grain Dijon, and you’ve got a proper German-style meal.

How to Make It

You can buy pretzel buns at most grocery stores now. But if you want to go homemade, mix a basic bread dough, shape into bun rounds, dip briefly in a baking soda bath, top with coarse salt, and bake at 425 degrees for about 14 minutes.

The baking soda bath is the key step. It’s what gives that dark, glossy crust.

Best Variations

• Everything pretzel buns with garlic and sesame
• Cheese-stuffed pretzel rolls
• Mini pretzel bites as a shareable side

Serving Tips

Toast the buns on the grill for 30 seconds before loading them up. Serve with a few different mustards on the side (yellow, spicy brown, whole grain) and let people choose.

If you’re planning a bigger spread, pretzel buns also go well with Italian beef sandwiches or sloppy joes.

FAQ on What Side Dish Goes With Brats

What is the most traditional side dish for bratwurst?

Sauerkraut is the classic. In Germany, bratwurst is almost always served with fermented cabbage, mustard, and either potato salad or a pretzel on the side. This pairing has been a staple of German cuisine for centuries.

What vegetables go well with brats on the grill?

Bell peppers, zucchini, onions, and mushrooms are the best picks. Grill them alongside the bratwurst so they pick up that same smoky char. Corn on the cob is another solid option that cooks at the same pace.

Can I serve a cold side dish with brats?

Absolutely. Coleslaw, cucumber salad, and cold potato salad all work. The temperature contrast between a cold side and a hot grilled brat actually makes both taste better. Your mileage may vary, but I prefer it.

What do you serve with beer brats?

Beer brats pair best with pretzel buns, sauerkraut, and spicy brown mustard. Add a side of German potato salad or baked beans. If you cooked the brats in beer, keep the theme going with a beer cheese dip on the side.

What starch goes best with bratwurst?

German potato salad is the top pick. But french fries, mashed potatoes, and spaetzle all work well too. In Wisconsin, where brats are basically a food group, you’ll often see them served with simple potato chips and nothing else.

Are baked beans a good side for brats?

Yes. Sweet, smoky baked beans balance out the savory, salty flavor of grilled bratwurst. This is more of an American cookout pairing than a traditional German one, but it’s a crowd favorite at any backyard BBQ or tailgate.

What bread is best to serve with brats?

Pretzel buns are the best choice. Their chewy, salty crust holds up to a juicy bratwurst much better than a soft hot dog bun. In Sheboygan, Wisconsin, they insist on a hard roll. Either way, skip the flimsy buns.

What salad pairs well with bratwurst?

A vinegar-based cucumber salad with fresh dill is a traditional German pick. Broccoli salad, a simple green salad, or a crunchy apple slaw also work. You want something light and tangy to cut through the richness of the sausage.

What should I serve with brats at a cookout?

Keep it simple. Coleslaw, corn on the cob, baked beans, and potato salad cover all the bases. Set out pretzel buns with mustard options and let people build their own plates. These sides also double nicely if you’re grilling hamburgers alongside the brats.

What do Germans traditionally eat with bratwurst?

In Germany, brats typically come with just two sides: a starch (like potatoes, spaetzle, or a pretzel) and sauerkraut with mustard. Red cabbage, fried potatoes, and warm potato salad are also common depending on the region.

Conclusion

Figuring out what side dish goes with brats doesn’t need to be complicated. The best bratwurst meals come down to balance: something tangy, something starchy, and maybe something crunchy on the side.

Sauerkraut and German potato salad are the traditional picks for a reason. They’ve worked for generations.

But coleslaw, grilled vegetables, baked beans, and corn on the cob all earn their spot on the plate too. Especially during grilling season.

The real trick is matching the sides to the occasion. A tailgate party calls for quick, hands-free options like fries and pretzel buns. A sit-down dinner works better with cucumber salad and roasted peppers.

Pick two or three sides, fire up the grill, and let the bratwurst do the rest.