Side dishes for brats should balance their savory, rich flavor with something crisp, tangy, or hearty. This cookout-friendly menu pairs juicy bratwurst with warm German-style potato salad, crunchy cabbage slaw, and quick-pickled onions, so guests can build satisfying plates with a mix of textures.
Ingredients
- 2 pounds bratwurst, about 6 links
- 6 brat buns
- 2 pounds small red or Yukon Gold potatoes, cut into 1-inch pieces
- 6 ounces bacon, chopped
- 1 small yellow onion, finely chopped
- 1/3 cup apple cider vinegar
- 2 tablespoons water
- 1 tablespoon whole-grain mustard
- 1 tablespoon granulated sugar
- 1/2 teaspoon kosher salt, plus more for the potato water
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- 4 cups finely shredded green cabbage
- 1 medium carrot, peeled and grated
- 1/3 cup mayonnaise
- 1 tablespoon lemon juice
- 1/2 teaspoon celery seed
- 1 small red onion, thinly sliced
- 1/2 cup white wine vinegar
- 1/2 cup water
- 1 tablespoon sugar for the onions
- 1 teaspoon kosher salt for the onions
- 1 tablespoon neutral oil, if grilling the brats
- Mustard and sauerkraut, for serving (optional)
Instructions
- Quick-pickle the onion. Put the sliced red onion in a heatproof bowl or jar. In a small saucepan, bring the white wine vinegar, 1/2 cup water, 1 tablespoon sugar, and 1 teaspoon salt just to a simmer, stirring to dissolve. Pour over the onion and let stand for at least 30 minutes while you prepare the other dishes. Chill if making it farther ahead.
- Cook the potatoes. Place the potatoes in a large saucepan and cover with cold water by about an inch. Salt the water generously. Bring to a boil, then lower the heat and simmer for 10–15 minutes, until a knife slips into the pieces with little resistance. Drain well; avoid cooking them until they crumble.
- Make the warm potato dressing. While the potatoes cook, fry the bacon in a large skillet over medium heat for 6–8 minutes, stirring, until crisp. Transfer it to a paper-towel-lined plate, leaving about 2 tablespoons of drippings in the pan. Add the yellow onion and cook for 3–4 minutes until softened. Stir in the cider vinegar, 2 tablespoons water, mustard, sugar, 1/2 teaspoon salt, and pepper. Bring to a brief simmer, scraping up the browned bits.
- Dress the potato salad. Put the warm potatoes in a large bowl. Pour the hot dressing over them and fold gently so the pieces stay intact. Mix in the bacon and parsley. Taste and adjust the salt or vinegar. Serve warm or at room temperature; refrigerate promptly if you are not serving it soon.
- Mix the slaw. In a separate bowl, whisk together the mayonnaise, lemon juice, celery seed, and a pinch of salt. Add the cabbage and carrot, then toss until evenly coated. Refrigerate for 15–30 minutes to let the flavors meld. If the slaw releases liquid, toss again just before serving.
- Cook the brats. Heat a grill to medium, about 350–400°F. Lightly oil the grates, then grill the bratwurst for roughly 15–20 minutes, turning every few minutes so the casings brown without burning. Cook until the center reaches 160°F, measured with an instant-read thermometer inserted into the thickest part. Avoid piercing the links while they cook, which lets juices escape. If using a skillet, cook over medium heat with a small splash of water and the lid on for 8–10 minutes, turning occasionally; uncover and brown for another 5–8 minutes, checking for 160°F.
- Warm the buns and serve. Toast buns cut-side down on the grill for 30–60 seconds, watching closely. Set out the brats with potato salad, slaw, drained pickled onions, and optional mustard or sauerkraut. Use clean serving utensils, and keep cooked food hot or chilled rather than leaving it at room temperature.
Tips
- Cut the potatoes into similarly sized pieces so they finish cooking together. Start them in cold water for more even cooking, and drain as soon as they are tender.
- For a lighter slaw, replace half the mayonnaise with plain Greek yogurt. Taste before adding extra salt, since the bratwurst and potato dressing are already savory.
- Do not grill bratwurst over very high heat. Flare-ups can split the casing and char the outside before the middle reaches a safe temperature; move links to a cooler part of the grill if needed.
- Make the pickled onions and potato salad up to a day ahead. Dress the slaw shortly before serving for the best crunch, or keep the dressing separate until serving.
Serving Suggestions
Serve each brat in a toasted bun with mustard, then offer the sides family-style. A small scoop of warm potato salad adds substance, while cool cabbage slaw and sharp pickled onions cut through the sausage’s richness. Sauerkraut, sliced dill pickles, or a bowl of extra mustard are easy additions. For a larger cookout, add grilled corn, a green salad, or fresh fruit rather than another heavy starch.
If guests are eating at different times, keep the potato salad warm in a covered dish set over a gentle heat source, or refrigerate it and serve it chilled. Keep cold slaw and pickled onions in separate bowls over ice when dining outdoors in warm weather. Put out smaller portions and replenish them from the refrigerator as needed.
Variations
For a vegetarian plate, use plant-based bratwurst and replace the bacon in the potato salad with 1 tablespoon olive oil; cook the onion in the oil and proceed with the vinegar dressing. Check the package directions and use separate utensils for vegetarian foods if needed.
To change the sides, swap the warm potato salad for roasted potatoes tossed with oil, salt, and pepper, and roast at 425°F for about 30–40 minutes, turning once. You can also add sliced apple to the slaw for sweetness, or use red cabbage in place of some of the green cabbage. For a milder quick pickle, use rice vinegar instead of white wine vinegar; keep the same amount of water, sugar, and salt.
Storage and Reheating
Refrigerate cooked bratwurst and the potato salad in separate airtight containers within 2 hours of cooking, or within 1 hour if the outdoor temperature is above 90°F. They keep for 3–4 days in a refrigerator at 40°F or below. Cabbage slaw is best within 2–3 days, though it softens as it sits. Quick-pickled onions keep refrigerated for about 2 weeks if stored in a clean, covered jar and kept beneath the brine.
Reheat brats in a covered skillet over low heat with a tablespoon or two of water, or in a 325°F oven until steaming hot; reheat leftovers to 165°F. Reheat potato salad gently in a covered pan or microwave, stirring once or twice, and use it within its storage window. Do not leave perishable dishes out for more than 2 hours total, or 1 hour above 90°F. Discard food that has been left out longer; smell and appearance cannot reliably establish safety.
Frequently Asked Questions
What sides go best with bratwurst?
Potato salad, cabbage slaw, sauerkraut, pickles, and grilled vegetables are reliable choices. Pick tangy or crunchy sides to balance the rich sausage, then add a filling option such as potatoes or corn.
Do I need to boil brats before grilling?
No. You can grill them directly over medium heat, turning regularly and checking that the center reaches 160°F. Simmering in water or beer first is optional, but avoid boiling hard, which can split the casings and wash out flavor.
Can I make these sides ahead?
Yes. Make the pickled onions up to two weeks ahead and the potato salad up to one day ahead. The slaw can be mixed a few hours before serving, but it stays crunchiest when dressed shortly before the meal.
Can I serve potato salad cold?
Yes. This vinegar-based potato salad is good warm or at room temperature, and it can also be served chilled. If chilled, let it sit out only briefly while serving and return leftovers to the refrigerator promptly.
How do I keep the brats from splitting?
Use medium rather than high heat, turn the links often, and avoid pricking them. If they brown too quickly, move them to a cooler area of the grill and continue cooking until the center reaches 160°F.
Can I use store-bought sides?
Absolutely. A deli potato salad, prepared slaw, or jarred sauerkraut makes an easy shortcut. Keep refrigerated foods cold until serving, and check the package instructions for storage after opening.