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Baked Brats

Give your grill a break this summer and try these Oven Baked Brats! Perfect for when it’s simply too darn hot to be outside, but you still want the experience of a game day sausage. Juicy and flavorful, these bratwursts are soaked in beer and smothered with onions. Serve them on a hoagie roll with a little spicy mustard and crack open a cold one for the perfect summer afternoon!

Summertime is a great time for making beef, pork, and chicken recipes. Whether it’s on the grill, griddle, slow cooker, or in the oven, there’s nothing quite like a good meat recipe for a hot summer evening. A few of our warm weather favorites are a Flat Iron Steak, Grilled BBQ Chicken Breasts, Sirloin Steak, Grilled Mahi Mahi, and Cast Iron Pork Chops.

Baked brats and onions on a plate.

Baked Brats

Between Memorial Day, Fourth of July, Labor Day, and all the backyard BBQs and events across the summer, shake up the endless rotation of hot dogs and hamburgers with an upgrade: Baked Brats.

No grill necessary, you can make these juicy, flavorful sausages right in the comfort of your air conditioned kitchen! If you’re an apartment dweller with no grill in your backyard, this is the recipe for you. (And even if you have a grill, sometimes you just want to keep things easy)!

Flavored with your favorite beer and sliced white onions, serve these baked brats with salads, french fries, sauteed veggies, baked beans, and more. Serve them topped with sauerkraut, peppers, jalapeños, or any of your favorite toppings.

How to Make Baked Brats in the Oven

  1. Preheat your oven to 400°F and line a large, rimmed baking sheet with aluminum foil. Spray lightly with nonstick cooking spray to ensure the brats don’t stick.
  2. Arrange the bratwurst in a single layer on the prepared baking sheet.
  3. Bake for 35-40 minutes, flipping halfway through. The brats are finished when they reach an internal temperature of 160°F.
  4.  If you are using the beer and/or sliced onions, add them to the baking sheet about 10 minutes before the brats finish cooking.
  5. Serve immediately with your favorite sides and enjoy!
Collage showing how to make baked brats.

Tips and Variations

  • Here are just a few of the ways you can serve these flavorful oven baked brats:
  • You can substitute the beer for beef or chicken stock.
  • Red, yellow, and orange bell peppers cooked alongside the brats in beer are a great veggie addition to the sausage.
  • Pilsners or IPAs are the typical types of beer used when cooking brats. You can use whatever you have on hand.
Top down view of brats on a platter.

Storage and Reheating

Storage: You can store leftover brats in an airtight container in the fridge for up to 3 days.

Reheating: To reheat, warm on the stove or in the microwave until heated through.

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Bratwursts on a white dish.

Baked Brats

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Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 10 Servings

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Equipment

Ingredients

  • 2 (19 ounce) packages bratwurst about 10 brats total
  • 1 cup beer optional
  • ½ cup white onion thinly sliced (optional)

Serving Suggestions

  • Sauerkraut
  • Hoagie rolls or buns
  • Potato salad
  • Fried cabbage
  • Spicy mustard

Instructions 

  • Preheat the oven to 400°F, and 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 35-40 minutes, flipping halfway through. The brats are finished when they reach an internal temperature of 160°F.
  • Optional: If using the beer and/or onions, add them about 10 minutes before the brats finish cooking.
    1 cup beer
    ½ cup white onion
  • Serve immediately with your favorite sides.

Notes

*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 bratwurst. Actual calories will vary.
 
*For more information, tips, and answers to frequently asked questions, please refer to the post.

Nutrition

Serving: 1brat | Calories: 629kcal | Carbohydrates: 7g | Protein: 26g | Fat: 54g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 27g | Cholesterol: 137mg | Sodium: 1565mg | Potassium: 661mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg
Recipe Rating