Learn how to cook brats in the oven. Grab two ingredients, and in just 30 minutes, you'll have baked bratwurst. Easy and simple!
No grilling weather outside? And no desire to clean the stovetop after cooking brats? Then, it's better to learn how to cook brats in the oven. This is a great bratwurst recipe: clean, quick, and foolproof! The sausages turn out crispy and juicy, perfectly complementing onions, peppers, or sauerkraut.
Or you could also make some Brats on the Stove with beer or Brats in the Air Fryer.
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🔥Why should you bake brats?
- No mess: Minimal cleanup. Using just one sheet pan lined with aluminum foil or parchment paper makes the process quicker and easier.
- No need for constant checking – follow the recipe's suggested cooking time. Check once or maybe twice if needed.
- Foolproof: Pan-grilling sausages can lead to burning on the outside and undercooking inside. Even without frying or grilling, oven-cooked bratwurst still gets a nice sear.
- Cook a big batch: This method allows you to make more brats compared to using a pan. Simply place as many as needed on the sheet pan.
- Sides: Toss in veggies like onions, peppers, fennel, and cauliflower on the same baking tray, or use a separate tray and fan oven. Alternatively, make Baked Potato Wedges alongside the bratwurst. Or make a simple White Cabbage Salad while the brats are in the oven.
📋Recipe ingredients
🌭What kind of sausages do you need?
- Bratwurst is a type of German sausage made with a natural casing. It's typically made from pork, veal, or beef and is seasoned with various herbs and spices. Johnsonville Brats is a well-known brand.
- I usually cook the classic pork bratwurst, but the oven method works for any brat variety - pork, beef, chicken, turkey, Italian, spicy, sweet, or your favorite brand.
- Just consider the size, especially the thickness, and adjust the cooking time accordingly.
- Vegetable oil: Just a little bit to brush onto the bratwurst sausages.
Cook more with bratwurst: Try our hearty and delicious Bratwurst Soup or make Brats with Sauerkraut and serve them in buns.
⚖️Portion size
- I usually cook two pieces for the adults and one for the children.
- Or maybe 2-3 more extra if I'm serving this to guests, just to be sure I have enough if somebody manages more than 2.
See the recipe card for full information on ingredients and quantities.
👩🏻🍳How to cook brats in the oven?
Step #1: Place the raw bratwurst on a large baking sheet lined with foil or parchment paper. Spray, brush, or rub them with oil.
Step #2: Bake them in the preheated oven (400°F/ 200°C) for 35 minutes.
Step #4: Turn them using tongs.
Step #5: Continue baking for another 15 minutes until golden brown by now. Check the internal temperature; if they are not done, check again after 5 minutes,
🌡️How long does it take to bake brats?
- It depends on their size. Thicker, larger ones will need longer, while thinner ones will need a shorter baking time.
- A typical bratwurst weighs more or less 3.5 oz/ 100 g, depending on where you buy it. The cooking time for this size is between 35 and 40 minutes. I check after 30-35 minutes and give them 5 extra minutes if needed.
- The safest way of checking if the brats are cooked through is to use an instant-read thermometer (the Amazon affiliate link opens in a new tab).
- The inner temperature for pork bratwurst should be 150°F/ 65°C and for poultry sausages should be 160°F/ 70°C.
❗Expert Tips
Other sausages: Italian sausages can be cooked the same way. Raw kielbasa is another great option. Always check the internal temperature, especially if the products differ in size.
Baking dish: If you only cook a few, you can use a smaller casserole dish or another baking dish as well. Just ensure the tray/dish has a rim so the sausages can't roll off them.
Big batch: If cooking for a large group, use a second tray. When baking brats with two trays, it's recommended to use a fan oven (375°F/ 180°C).
❓Recipe FAQs
Yes, but they will need about 15 extra minutes. Check How to Cook Frozen Sausages for more details.
No, they will lose juiciness and flavor. I've cooked countless brats this way without any issues. Keep an eye on the heat to ensure they stay intact and perfectly cooked.
Refrigerate the cooled leftovers in an airtight container for about 3 days.
Reheat in the oven or microwave.
Freeze the leftovers in freezer containers for up to 3 months.
Defrost in the fridge or reheat from frozen. Make sure that they are heated through before serving.
Chop the baked brats and add them to soups and pasta salads, make pasta dishes with tomato sauce and sausage pieces, add to rice dishes, make a pizza topping, and so on.
📖Recipe
How to Cook Brats in the Oven
Equipment
- Rimmed baking sheet
- Foil or parchment paper
Ingredients
- 10 bratwurst Note 1
- 1-2 teaspoons vegetable oil
Instructions
- Preheat the oven to 400°F/ 200°C. Line a sheet pan with foil or parchment paper (Notes 2, 3).
- Rub: Place the sausages on the tray. Brush, spray, or rub the brats with oil. 10 bratwurst + 1-2 teaspoons vegetable oil
- Bake brats: Bake for about 15 minutes. Turn with tongs. Bake for another 15 minutes.
- Check if they are done by cutting one in the middle; it should not be pink anymore. Alternatively, check with a meat thermometer. The inner temperature for pork sausages should be 150°F/ 65°C and for poultry sausages should be 160°F/ 70°C.
- If they are not done yet, give them 5 more minutes and check again. The baking time greatly depends on the size of the sausages; smaller sausages might be done after 15 – 20 minutes already (Note 4).
- Serve immediately as suggested above.
Notes
- Type of sausage: Brats, Italian sausages, beef, chicken, or turkey sausages; the recipe works for any kind of sausage. One regular bratwurst weighs between 3-3.5 oz/ 80-100 g.
- Bake a big batch: If cooking for a large group, use a second tray. When baking brats with two trays, it's recommended to use a fan oven (375°F/ 180°C).
- Baking dish: If you only cook a few sausages, you can use a smaller casserole dish or another baking dish as well. Just ensure the tray/dish has a rim so the sausages can't roll off them.
- The cooking time depends on the size of the sausages, especially their thickness.
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