What Side Dish Goes with Bratwurst?

You just pulled a perfectly grilled bratwurst off the grill. Golden brown, juicy, snapping at the casing. Now what?

Figuring out what side dish goes with bratwurst trips people up more than it should. The sausage itself is rich, savory, and packed with flavor from pork, veal, and spices like nutmeg and caraway. It needs sides that can hold their own without competing.

After cooking bratwurst for years (and messing up plenty of pairings along the way), I’ve landed on the sides that actually work. Traditional German options like sauerkraut and potato salad. Summer grilling favorites like corn on the cob and coleslaw. And a few picks that most people overlook.

Below, you’ll find 10 bratwurst side dishes with tips on how to make each one and the best variations to try. Whether it’s an Oktoberfest party, a backyard cookout, or just Tuesday dinner, these sides will round out the plate.

Best Side Dishes for Bratwurst

German Potato Salad

Why It Pairs Well with Bratwurst

The tangy, vinegar-based dressing cuts right through the rich, fatty pork sausage. That contrast is the whole point.

Unlike American potato salad (cold, mayo-heavy), the German version is served warm. The bacon drippings in the dressing create this savory bridge between the potatoes and the grilled bratwurst that just works.

Took me years to figure out why cold potato salad never felt right next to a hot brat. The warm version changed everything.

How to Make It

Boil red or Yukon Gold potatoes until fork-tender. Don’t overcook them or you’ll end up with mush.

While those cook, fry bacon until crisp. Remove the bacon, keep about 2 tablespoons of the fat in the pan. Saute diced onion in that fat until translucent.

Whisk together:

• White vinegar or apple cider vinegar (1/4 cup)
• Dijon mustard (1 tablespoon)
• Sugar (2 tablespoons)
• Salt and black pepper to taste

Toss everything while the potatoes are still warm. They absorb the dressing better that way.

Best Variation for Bratwurst

The Bavarian style with a bacon-mustard vinaigrette hits hardest. Some families in southern Germany add fresh parsley and chives on top, which brightens the whole plate.

If you want something closer to what you’d find at an Oktoberfest celebration, skip the mayo entirely and lean into the vinegar-bacon combination.

Serving Tips

Serve it warm or at room temperature. Never straight from the fridge.

Make it a few hours ahead if you can. The flavors get better as they sit. And honestly, leftovers the next day taste even better alongside brats and sauerkraut.

Sauerkraut

Why It Pairs Well with Bratwurst

This is the classic. The one pairing that every German grandmother will tell you belongs on the plate.

Sauerkraut brings a sour, tangy punch that balances the richness of pork bratwurst. The fermented cabbage also aids digestion, which matters when you’re eating a heavy sausage dinner.

There’s a reason Wisconsin tailgates and Bavarian beer halls both put these two together. It’s not broken.

How to Make It

You can buy jarred sauerkraut (the refrigerated kind is better than canned), but homemade is worth the effort at least once.

For a quick braised version:

• Drain jarred sauerkraut (don’t rinse it)
• Saute sliced onions and diced apple in butter
• Add the sauerkraut, a splash of German beer, caraway seeds, and a pinch of brown sugar
• Simmer covered for 20-30 minutes

The apple and brown sugar mellow out the sourness without killing it.

Best Variation for Bratwurst

Braised sauerkraut with apples, onions, and beer. Some cooks add juniper berries or a bay leaf for depth. The beer adds a malty sweetness that connects well with grilled brats.

Your mileage may vary, but I always reach for a lager over anything darker here.

Serving Tips

Pile it on the bun with the brat, or serve it on the side. Both are correct.

Leftovers actually taste better the next day once the flavors meld together. Works great alongside kielbasa and sauerkraut too.

Coleslaw

Why It Pairs Well with Bratwurst

Creamy coleslaw brings a cool, crunchy contrast to a hot bratwurst straight off the grill. That temperature difference matters more than people think.

The cabbage base connects to the German food tradition without being as intense as sauerkraut. Good option if someone at the table doesn’t love fermented flavors.

How to Make It

Shred green cabbage and carrots. Mix a dressing of mayo, apple cider vinegar, sugar, celery seed, and salt.

Toss and refrigerate for at least an hour before serving. The cabbage softens slightly and absorbs the dressing.

Best Variation for Bratwurst

A red cabbage slaw with a vinaigrette dressing instead of mayo. The color pops on the plate, and the lighter dressing doesn’t compete with the richness of the sausage.

Add some caraway seeds to tie it back to those German flavors.

Serving Tips

Keep it cold. Serve it in a separate bowl, not piled on the bun (it makes everything soggy). If you’re grilling hamburgers alongside your brats, this coleslaw does double duty.

Grilled Corn on the Cob

Why It Pairs Well with Bratwurst

Bratwurst lives at the grill. Corn on the cob lives at the grill. They belong together.

The natural sweetness of grilled corn plays against the savory, spiced sausage. Plus, you’re already standing there with tongs, so it requires zero extra effort.

How to Make It

Pull back the husks, remove the silk, then fold the husks back over the corn. Soak in water for 10 minutes.

Grill over medium heat for 15-20 minutes, turning occasionally. The husks char but the kernels steam inside.

Or just go naked. Shuck completely, brush with oil, and grill directly for those char marks.

Best Variation for Bratwurst

Mexican street corn style (elote). Mayo, cotija cheese, chili powder, and lime juice. Sounds odd next to a German sausage, but the smoky-spicy-creamy combination is fantastic at a summer cookout.

Serving Tips

Butter and salt are always fine. But try a compound butter with fresh herbs and a touch of German mustard for something different. This side also works well when you’re serving BBQ ribs at the same cookout.

Soft Pretzels

Why It Pairs Well with Bratwurst

In Germany, pretzel bread is the default carb served with sausage. Not hot dog buns. Not sliced bread. Pretzels.

The chewy, salty exterior and soft interior soak up mustard and bratwurst juices in a way regular bread simply can’t replicate.

How to Make It

Store-bought pretzel buns work in a pinch. But homemade soft pretzels involve a simple yeast dough, a quick dip in a baking soda bath, and about 12 minutes in the oven.

The baking soda bath is what gives them that dark, glossy crust. Don’t skip it.

Best Variation for Bratwurst

Pretzel buns, specifically. Split one open, nestle a grilled brat inside, and top with sauerkraut and mustard. That’s an authentic Bavarian street food experience right there.

Serving Tips

Serve warm with a side of beer cheese dip or whole grain German mustard. If you’re hosting an Oktoberfest party, this is the move that impresses people without much work.

Baked Beans

Why It Pairs Well with Bratwurst

This is the American cookout crossover pick. Sweet, smoky baked beans bring a familiar comfort alongside bratwurst that makes the meal feel like a proper backyard barbecue.

The sweetness of the beans stands up to the savory pork sausage without getting lost.

How to Make It

Start with navy beans or canned pork and beans. Add diced onion, mustard, ketchup, brown sugar, and a few strips of bacon on top. Bake at 350 degrees for about an hour.

That’s it. Nothing fancy, nothing fussy.

Best Variation for Bratwurst

Beer baked beans. Replace some of the liquid with a lager to tie back into the bratwurst meal theme. A splash of apple cider vinegar at the end keeps things from getting too sweet.

Serving Tips

Make a big batch. These reheat well and taste better the second day. Also a solid choice when you’re figuring out sides for pulled pork at the same gathering.

Spaetzle

Why It Pairs Well with Bratwurst

Spaetzle is a traditional German egg noodle dumpling. It’s popular across southern Germany, Austria, and Switzerland.

These small, soft noodles absorb sauces and bratwurst drippings like nothing else. They’re the starch side that actually belongs in a German sausage meal, even though most Americans default to fries or potato salad.

How to Make It

Mix flour, eggs, milk, salt, and a pinch of nutmeg into a thick batter. Let it rest for 10-15 minutes.

Push the batter through a spaetzle maker (or a colander with large holes) directly into boiling salted water. When they float, they’re done. Takes about 2-3 minutes.

Drain, then saute in butter until slightly golden.

Best Variation for Bratwurst

Kasespatzle, which is basically the German version of mac and cheese. Layer the cooked spaetzle with shredded Gruyere or Emmental cheese and top with crispy fried onions. This turns a side dish into something people fight over.

Serving Tips

Serve immediately after sauteing in butter. They don’t hold well. If you’re making them ahead, spread on a sheet pan, refrigerate, then reheat in a buttered skillet. Pairs well with pork chops too.

Braised Red Cabbage

Why It Pairs Well with Bratwurst

Braised red cabbage (Rotkohl) is a staple on German dinner tables. The sweet-sour flavor profile is like a milder, more elegant cousin of sauerkraut.

The deep purple color also makes the plate look great. Let’s be honest, bratwurst and sauerkraut alone is kind of beige.

How to Make It

• Shred red cabbage thinly
• Saute with diced apple and onion in butter
• Add red wine vinegar, a splash of red wine, sugar, and a couple of whole cloves
• Simmer covered for 45 minutes to an hour

The cabbage should be soft but not mushy. You want it to hold some structure.

Best Variation for Bratwurst

The slow-cooked version with apples and red wine. Some cooks add a tablespoon of currant jelly for extra depth. Your call.

Serving Tips

This keeps for days in the fridge and actually improves over time. Make it the day before and just reheat. It’s the kind of side that works alongside roast beef just as well as bratwurst.

Cucumber Salad

Why It Pairs Well with Bratwurst

Light. Crisp. Cool. Everything a heavy bratwurst dinner needs as a counterpoint.

German cucumber salad (Gurkensalat) comes in two styles: the creamy sour cream version from the north and the vinegar-dill version from the south. Both work.

How to Make It

Slice cucumbers paper-thin. For the creamy version, mix sour cream with white vinegar, sugar, salt, and loads of fresh dill. Toss and chill for 30 minutes.

For the vinegar version, whisk oil, white wine vinegar, sugar, and dill. Same cucumbers, completely different result.

Best Variation for Bratwurst

The Hungarian-style creamy version with sour cream and dill. It’s cold and tangy and basically screams “put me next to a grilled sausage.” At least in my experience.

Serving Tips

Make it at least 30 minutes ahead so the cucumbers lightly pickle in the dressing. Don’t let it sit for more than a day though, or the cucumbers get watery. This refreshing side also pairs nicely with grilled salmon if you’re doing a mixed protein spread.

Grilled Peppers and Onions

Why It Pairs Well with Bratwurst

Caramelized onions and charred bell peppers piled on top of a bratwurst in a pretzel bun. That’s not a side dish, that’s a religious experience.

Well, ok, it’s a side dish. But you get the point. The natural sugars in the peppers and onions caramelize on the grill and create this sweet-savory topping that works perfectly with the spiced pork sausage.

How to Make It

Slice bell peppers (any color) and onions into thick strips. Toss with olive oil, salt, and pepper.

Grill in a grill basket or directly on the grates over medium-high heat for 8-10 minutes, tossing occasionally. You want color and some char, but they should still have a little bite.

Best Variation for Bratwurst

Smoked onions. If your grill setup allows indirect heat and wood chips, slow-smoke thick onion slices until they’re golden and falling apart. Worth the extra time.

Serving Tips

Pile them on the brat or serve alongside as a warm side. Either way, add a drizzle of balsamic vinegar right at the end for a subtle tang. These same grilled vegetables work great when you’re also serving Italian sausage at a summer cookout.

FAQ on What Side Dish Goes With Bratwurst

What is the best side dish for bratwurst?

German potato salad is the top pick. The warm, vinegar-based dressing with bacon cuts through the rich pork sausage perfectly. It’s traditional, easy to make ahead, and works at cookouts or sit-down dinners.

What vegetables go well with bratwurst?

Grilled peppers and onions, braised red cabbage, and corn on the cob are all solid choices. Roasted root vegetables work too. Anything with some char or sweetness pairs well with the savory, spiced sausage.

What do Germans traditionally serve with bratwurst?

In Germany, brats come with sauerkraut, mustard, and a pretzel bun or bread roll. Spaetzle and braised red cabbage are common too. The sides vary by region, but those staples show up almost everywhere.

Can you serve bratwurst without a bun?

Absolutely. Plate the grilled bratwurst over sauerkraut with a side of potato salad and mustard. Many German meals skip the bun entirely. A fork-and-knife bratwurst dinner is completely normal.

What salad goes with bratwurst?

Cucumber salad is the classic German pick. The creamy sour cream and dill version from northern Germany works best. Coleslaw is another strong option, especially the red cabbage slaw with vinaigrette dressing.

What starch pairs best with bratwurst?

Potato salad, spaetzle, soft pretzels, or roasted potato wedges. All of them hold up to a hearty bratwurst dinner. Spaetzle is the most traditional German choice if you want authenticity over convenience.

What sauce goes with bratwurst?

Whole grain German mustard is the default. Beer cheese dip, horseradish sauce, and curry ketchup (popular in Germany) are all great options. Skip plain yellow mustard if you can. Go stone-ground.

What sides go with bratwurst at a cookout?

Baked beans, coleslaw, grilled corn, and potato salad cover a summer BBQ spread. Add a pretzel bread basket and some mustard. Keep it simple. Nobody at a cookout wants fussy food.

Are bratwurst side dishes different for Oktoberfest?

Slightly. Oktoberfest leans more traditional. Think sauerkraut, soft pretzels, kasespatzle, and braised red cabbage. Beer is the real star, so the sides tend to be hearty German comfort food that pairs with lagers.

What side dish goes with bratwurst for a quick weeknight meal?

Sauerkraut from a jar and a simple cucumber salad. Both take under 10 minutes. Or just grill some peppers and onions alongside the brats. Weeknight bratwurst meals don’t need to be complicated.

Conclusion

Knowing what side dish goes with bratwurst comes down to balance. Rich pork sausage needs something tangy, fresh, or starchy on the side to round out the plate.

German potato salad and sauerkraut are the safe bets. They’ve been doing the job for centuries. But don’t sleep on spaetzle or a good cucumber salad when you want to mix things up.

Match your sides to the occasion. Grilled corn and baked beans for a summer BBQ. Braised red cabbage and soft pretzels for an Oktoberfest spread. Peppers and onions when you’re keeping it quick on a weeknight.

The best bratwurst meal planning doesn’t require much. Pick two or three sides, grab some German mustard, and let the grilled brats do the rest.

Simple food, done right.