How to Cook Brats in the Oven

cooked bratwurst sausages in square pan with buns, sauerkraut, and bell pepper onion mixture on the side

For a quick and easy dinner, cooking bratwurst in the oven requires only a few easy steps. Serve this famous German sausage with sauerkraut or pepper and onions. It doesn't get any easier than placing brats on a baking sheet in the oven!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 260kcal

Author Anne Clark

Equipment

Sheet pan - rimmed

Ingredients

19 ounces uncooked bratwurst sausage (any flavor) 5-link package I used Johnsonville for this recipe

Instructions

Since brats are raw and not smoked, they need to be cooked to 160F. Simply preheat your oven to 400F.
Place a piece of parchment paper on a rimmed sheet pan (rimmed to keep any juices from spilling over into your oven.) Place the sausages on top of the parchment paper in a single layer, with the sides not touching. TIP: If you don't have parchment paper, spray the sheet pan with non-stick spray so the sausages won't stick.
Bake for 15 minutes (check on them after 10 minutes to make sure they're not getting burned) and then flip the sausage over and bake for another 10-15 minutes or until the internal temperature reaches 160F on a food thermometer. Turning them over halfway through cooking will ensure even cooking and a nice roasted appearance. Note that ovens can vary; some cook hotter than others and some don't get as hot.

Notes

Traditionally, bratwurst is served with the following (or just serve with what you like; no rules here):

sauerkraut
German potato salad
buns or rolls
stone ground mustard
beer (traditionally, German pilsner) ales and lagers pair really well

Freezing Leftovers

If desired, you can freeze cooked bratwurst. They'll stay fresh for about 3 months when sealed in an airtight container or freezer bag. Thaw in the refrigerator and reheat in the microwave.

Refrigerate Leftovers

Store any leftovers in airtight containers in the refrigerator for up to 3 days. I prefer to use BPA-free glass containers with locking lids.

If you have leftovers, serve them with potatoes. They go great with my easy slice and bake potato recipe!

Nutrition