Easy Oven Baked Brats
These baked brats are juicy, flavorful, and so easy to make any night of the week. No grill, no boiling. Just perfect bratwurst straight out of the oven.
These oven baked brats are one of my favorite things to make when I don’t feel like firing up the grill, or when it’s just too hot to be outside.
You get juicy, flavorful bratwurst with almost zero effort. You’re baking these in the oven, so let it do all the work. A little beer and sliced onions near the end take them from good to really good.
I like to serve mine on toasted hoagie rolls with sauerkraut and spicy mustard. They also go great alongside Instant Pot Potato Salad or Southern-Style Baked Beans.
Tips for Juicy Oven Baked Brats
Don’t pierce the casings. It might seem like a good idea, but poking holes in the brats before baking lets all the juices escape.
Add the beer and onions near the end. Pour the beer over the brats and scatter the onions around the pan about 10 minutes before they finish cooking. This gives the onions time to soften while still letting the brats roast instead of steam for most of the cook.
Use a meat thermometer. Brats are done at an internal temperature of 160°F. Oven temperatures can vary, so don’t rely on time alone.
Broil for a char. Want that grilled look without the grill? Switch the oven to broil for 2 to 3 minutes right at the end. Just keep a close eye on them.
How to Make Baked Brats in the Oven
Preheat the oven to 400°F. Line a large, rimmed baking sheet with aluminum foil and spray lightly with nonstick cooking spray.
Arrange the bratwurst in a single layer on the prepared baking sheet. Leave a little space between each one. Don’t let them crowd each other, or they’ll steam instead of roast.
Bake for 35 to 40 minutes, flipping once halfway through.
About 10 minutes before they’re done, pour the beer over the brats and add the sliced onions to the pan. This is optional, but I almost always do it.
When the brats reach an internal temperature of 160°F, they’re ready. Let them rest on the pan for a few minutes before serving so the juices redistribute.
Pile them onto hoagie rolls with sauerkraut, spicy mustard, sliced peppers, jalapeños, or whatever toppings you like best.
How to Store Leftovers
Store leftover brats in an airtight container in the fridge for up to 3 days. Reheat them in a skillet on the stove or in the microwave until warmed through.
To freeze, let the brats cool completely and transfer them to a freezer safe bag or container. They’ll keep for up to 3 months. Thaw in the fridge overnight before reheating.
Ingredients
- 2 (19-ounce) packages bratwurst, about 10 brats total
- 1 cup beer, optional
- ½ cup white onion, thinly sliced, optional
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Instructions
- Preheat the oven to 400°F. Line a large, rimmed baking sheet with aluminum foil. Spray lightly with nonstick cooking spray.
- Arrange the brats in a single layer on the prepared baking sheet.2 (19-ounce) packages bratwurst
- Bake for 35 to 40 minutes, flipping once halfway through. The brats are done when they reach an internal temperature of 160°F.
- If using the beer and onions, add them to the pan about 10 minutes before the brats finish cooking.1 cup beer½ cup white onion
Notes
Nutrition
Absolutely delicious! I added some onions to start with in about 20 minutes into cooking I turned them over and added the rest of the onions and the beer. Absolutely delicious! I’ll make them this way from now on.
Thank you Celia! We appreciate the comments and rating the recipe. Cooking some of the onions in the beginning sounds like a wonderful idea. Have a lovely day 🙂