Alright, let’s talk about bratwurst. Love cooking ’em up, especially on the grill. But for a while, I kinda struggled with what to put next to them on the plate. Felt like I was always defaulting to the same old boring stuff.
So, I started experimenting. You know, trial and error. First few times, I just did simple things. Maybe some plain potato salad from the deli, or just a bun and that’s it. It was fine, edible, but didn’t feel like a complete meal, you know? It lacked something.
My Experiments in the Kitchen
I figured I needed something to balance the richness of the bratwurst. Potatoes seemed like a good starting point. I tried making a classic creamy American potato salad. It was okay, but sometimes felt a bit heavy combined with the sausage. Then I remembered trying a German potato salad once – the kind with vinegar and bacon, served warm. Bingo. Made that myself, tweaking the recipe ’til it tasted right to me. The tanginess cut through the fatty brat perfectly. That was a keeper.
Next, I thought about vegetables. Just steaming some broccoli felt kinda sad next to a hearty brat. So, I looked at what often comes with brats. Sauerkraut, obviously. But straight from the jar? A bit harsh sometimes. I started warming it up, sometimes adding a bit of chopped apple or onion, maybe a caraway seed. Much better. Took the edge off, made it feel more like a proper side dish.
I also played around with peppers and onions. Sliced ’em up, sautéed them in a pan with a little oil until they got soft and sweet. Sometimes I’d add a splash of beer near the end. Piled that stuff right on top of the brat in a bun, or just served it alongside. Super simple, but really adds flavor.
What I Usually Go With Now
So after all that messing around in the kitchen, here’s what I usually land on when I make brats. It’s not fancy, but it works for me and my family:
- Warm German Potato Salad: This is probably my top pick. The vinegar, bacon, and warm potatoes are just fantastic with brats.
- Sautéed Sauerkraut: Warmed up, maybe with some onion or bacon bits mixed in. Way better than cold from the jar.
- Grilled or Sautéed Peppers and Onions: Easy, colorful, and adds that nice sweet veggie flavor.
- Corn on the Cob: Especially in the summer, grilled corn is just a natural fit. Simple, sweet, perfect.
- A Simple Green Salad: Sometimes you just need something fresh and crisp to lighten things up. A basic vinaigrette works best.
Honestly, finding the right sides just took a bit of trying things out. What works best really depends on your own taste, right? But these are the ones that ended up being regulars in my house. Simple, tasty, and they just seem to belong next to a good bratwurst.
