Shop
My
Custom
FREE 5-Ingredient Recipe EBook
GET IT NOWCooking brats in the oven is barely a “recipe”, but I do this so often on those last-minute days that I wanted to show you how to do it. They come out juicy and golden brown, with literally no hands-on effort at all. Plus, my kids like them and it frees up my time to focus on side dishes. Make these oven baked bratwurst with me next time you’re having one of those days!
Why You’d Cook Bratwurst In The Oven
- The easiest hands-off way to cook them – The traditional ways on the stove or the grill are still easy, but you’re stuck babysitting them. Some versions even ask you to boil them first — no, thanks! Brats in the oven cook all on their own, so you can do something else while they bake.
- Golden brown outside, juicy inside – If you think you have to give up that browned exterior with the oven method, you don’t! Unlike most recipes, mine has a broiling step that gets them just as golden as frying.
- Perfect when you don’t feel like cooking – Other proteins, even simple ones, require some prep, but baked brats have none. Take them out of the package, pop them in the oven, and you’re done!
How To Cook Brats In The Oven
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
There’s not much to it, but unlike most people I like to include a broiling step:
- Bake first. Place the bratwurst into a baking dish or on a baking sheet. (I use this dish and it’s the perfect size for 5 brats without rolling around too much, but I like this sheet pan when I want a larger batch.) Bake brats in the oven — but not until they’re cooked through yet! I use tongs to flip them halfway through.
- Crank up the heat. Broil until golden brown and cooked through. This step not only browns the outside, but also finishes cooking the inside.
My Recipe Tips
- If you want to line your pan, don’t use parchment paper. I recommend aluminum foil over parchment paper, as I find brats in the oven don’t brown as well with parchment paper.
- Leave space between the pieces. If they are touching, they take longer to cook through and some areas tend to overcook.
- Don’t puncture the brats with a fork before cooking. Some people do this to keep the skin from splitting open, but I find it just leaves them dry. And for the same reason, I only use a meat thermometer at the very end.
- My cooking time is for average-sized brats, 3.5-3.8 ounces each. If yours are thinner or thicker than average, you may need to add or subtract a few minutes. I recommend checking with a meat thermometer (I use this one) to ensure they reach 160 degrees F at the end. If they’re browned but not quite there after broiling, switch the heat back to 400 degrees F and bake a little longer.
- Be careful not to overbake. Bratwurst in the oven can split or burst if they overcook, not to mention they can get dry.
Recipe Variations
- Different types of brats – I cook regular pork brats in the oven most often, but you can also use my method for chicken, veal, or turkey bratwurst, or spicy ones like jalapeno, etc. Chicken or turkey is usually a couple minutes faster.
- Beer brats – If you like the flavor, soak the bratwursts in beer for half an hour before baking. I’m not personally a big fan of this, but I tested it because I know some people like them.
- One-pan meal – Add some sliced onions and bell peppers — cut them similarly to how you would for fajitas or my slow cooker sausage and peppers. I toss them with oil, garlic powder, salt, and pepper, and arrange in the casserole dish before placing the bratwurst in the oven.
- Air fryer – My recipe for air fryer brats cooks in less than half the time.
Serving Ideas
This is very much a lazy-night meal for me, so I usually just serve them with roasted vegetables and call it a day. But for more traditional options, I recommend:
- Fries & Sides – To have your meal ready all at once, whip up my fried cabbage, air fryer corn on the cob, or air fryer french fries while you’ve got your brats in the oven. You can also bake steak fries or garlic parmesan fries at the same time, but start them first because they take longer than the bratwurst.
- Salad – I like to balance out the heavy main dish with a fresh tomato cucumber salad. For cookout vibes, try my cauliflower potato salad.
- Toppings – When I want a meal that reminds me of our trip to Germany, I pile them with caramelized onions, sauerkraut, and mustard. You can also opt for ketchup or BBQ sauce. I usually skip the hot dog buns, but you do you.
Brats In The Oven
Baked brats in the oven are the fastest and easiest way to cook bratwurst! They turn out golden and juicy using my method, with zero prep.
Remove Ads
Instructions
Tap on the times in the instructions to start a kitchen timer.
-
Set the oven rack to the middle position. Preheat the oven to 400 degrees F (204 degrees C).
-
Place the bratwurst into a baking dish, or on a baking sheet lined with foil, with spaces between them.
-
Bake brats in the oven for 15 minutes, flipping halfway through.
-
Set the oven to broil and leave the rack in the middle position. Broil for 5-6 minutes, until brats are golden brown. (The internal temperature should reach at least 160 degrees F (71 degrees C). If they are browned but internal temp is too low, reduce heat back to 400 degrees F (204 degrees C) and continue baking until they reach the right temperature.)
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 baked bratwurst
- Tips: Check out my recipe tips above to help you get juicy results with a golden brown outside, and avoid dryness or bursting.
- Variations: See my recipe variations above if you want to use different types of brats (I used pork), make beer brats, turn this into a one-pan meal, or use your air fryer instead.
- Store: Keep baked brats in an airtight container in the refrigerator for up to 3-5 days.
- Reheat: Warm them in a skillet over medium heat, or pop the bratwurst in the oven again (this time at 350 degrees F) for about 10 minutes.
- Freeze: Wrap tightly with plastic wrap or foil, then store in a freezer-safe container for up to 3 months.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
Add Your Notes Your Notes
Try More Of My Recipes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Brats In The Oven
4 Comments
Donna
0Hi Maya! I just want to thank you for this recipe Brats in the Oven. I made it last night. So quick and easy. The brats were so juicy and good. Best I’ve ever had. Thank you for all you do!
Maya | Wholesome Yum
0You’re very welcome, Donna! Thanks for being here.
Donna
0I made the pork brats which were so juicy and flavourful. So easy to make along with a side of onions, red peppers, and tomatoes sautéed in the frying pan. Served with a green salad.
Maya | Wholesome Yum
0I’m so glad you liked them, Donna! Those sides sound perfect.