Learn how to cook bratwurst in the oven. Making brats in the oven is easy, quick, and less messy.
No grilling weather outside? And no desire to clean the stovetop after cooking brats? Better learn how to cook bratwurst in the oven. Clean, quick, and foolproof! And if you only have frozen brats, see How to Cook Frozen Sausages!
Sausages are something I know I can make my family happy with every time. Either served in a German roll with lots of mustard or as part of a meal with potato wedges, sauerkraut or German potato salad, a nice hot bratwurst is always good!
There are lots of ways of cooking a sausage, grilling is definitely the most common way, but grilling is not always an option. And grilling brats or any other kind of sausages on the stove is really not optimal. They taste delicious, but the mess and the lingering smell is too much for me!
But there is a perfectly easy way of dealing with all these issues: cook your brats in the oven!
Advantages of baking bratwurst
- This is the main advantage for me.
- Including not many dishes to clean afterward. The stovetop remains clean, there is no grill pan to scrub.
- Cleaning just one sheet pan is definitely quicker and easier. If you line the baking tray with foil or parchment you might even be able to skip that. It doesn’t always work, because the fat usually finds its way underneath the foil, but the cleaning-up is minimal.
- You will not have to check the sausages 10 times to make sure that they are cooked through.
- Give them the time required by the recipe and check once, maybe twice if they are not done already.
- To check I usually cut one bratwurst in the middle, it should not be pink anymore.
- You can also use a meat thermometer to check for doneness.
- Grilling bratwurst in the pan might cause them to be burned on the outside while remaining slightly raw on the inside.
- Constantly adjusting the temperature is almost mandatory, unless you have cooked the sausages this way many times.
- When cooking them in the oven, you only have to set the temperature at 200 degrees Celsius/ 400 degrees Fahrenheit.
- You don’t have to turn the bratwurst constantly in the pan to make sure that it cooks evenly.
- Turning once at half time will be enough.
- You can cook more brats using this method than you would do in the pan.
- Place as many as needed on the tray and use a second tray if you are cooking for a really large gathering.
- If baking brats on two trays, use a fan oven.
- You could cook the sides together with the brats in the oven.
- Add some vegetables like onions, peppers, fennel, cauliflower to the baking tray or bake on a separate tray in the same fan oven.
- You can also bake potato wedges together with the bratwurst.
- Or you can make other dishes on the stovetop, as the stovetop is not being used anyway.
What kind of sausages?
- I cook the typical German bratwurst most of the time.
- But you can bake any kind of sausage: pork, beef, chicken or turkey sausages, Italian, spicy or sweet sausages, you name it.
- All you have to consider is their size and adjust the cooking time accordingly.
Can you bake brats from frozen?
- Yes, of course. But they will need about 15 extra minutes.
- Place them in the preheated oven.
- As they are usually stuck together when frozen, leave them in the oven for about 15 minutes, then take them out and separate them.
- Continue baking as instructed.
- Make sure to check that they are cooked through.
How long to cook?
- It really depends on their size. Thicker larger ones will need longer, while thinner ones a shorter baking time.
- My typical German bratwurst weighs more or less 100 g/ 3.5 oz depending on where I 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 a meat thermometer.
- The inner temperature for pork bratwurst should be 65 degrees Celsius/ 150 degrees Fahrenheit and for poultry sausages should be 70 degrees Celsius/ 160 degrees Fahrenheit.
How to serve?
- One of our favorite ways of serving them is brats with sauerkraut and mashed potatoes.
- Roasted potato wedges, fries, or bread rolls are also great side dishes for any kind of sausage. And mustard.
- As mentioned above, you can roast some vegetables together with the bratwurst.
- Or try a simple white cabbage salad, potato salad, bbq rice, spicy Jollof rice, or vegetable rice on the side.
What to do with leftovers?
- You can reheat the leftovers in the oven.
- Otherwise, you can chop the cooked brats and add them to soups, to a pasta salad, make a pasta dish with tomato sauce and bratwurst pieces, add to rice dishes, make a pizza topping and so on.
More sausage or bratwurst recipes
- Potato, Pumpkin and Sausage Bake
- Easy Sausage Stew
- Halloween Spider Meatloaf
- Kid-Friendly Soup with Potatoes and Sausages
- Romanian Sausage Stew
- 10 bratwurst (See note)
- 1-2 teaspoons vegetable oil
- Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Line a sheet pan with foil or parchment paper.
- Place the sausages on the tray. Pour the oil on the palm of your hand and rub them with the oil. 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 65 degrees Celsius/ 150 degrees Fahrenheit and for poultry sausages should be 70 degrees Celsius/ 160 degrees Fahrenheit.
- 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.
- Serve immediately as suggested above.
Brats, Italian sausages, beef, chicken, or turkey sausages, the recipe works for any kind of sausage.
One regular German bratwurst weighs between 80-100 g/ 3-3.5 oz. The cooking time depends on the size of the sausages.
Nutrition Information:Yield: 5 Serving Size: 2 sausages
Amount Per Serving: Calories: 436Total Fat: 40gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 83mgSodium: 1125mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 16g
Nutritional information is not always accurate.