Cooking brats in the oven is a convenient cooking method to use when a craving for beer-soaked sausages hits! This hands-off approach leaves you with plump, juicy bratwurst every time.
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Why you’ll love these oven-baked brats
I can never say no to brats and sausages cooked in the air fryer. But when I want an extra flavorful sausage, I turn to the beer-soaked, oven-baked method! It’s a low-effort cooking technique that results in mouthwatering perfection.
- No grill? No problem. Grill or no grill, baking brats in the oven is the way to go. The heat circulates all around the brats to ensure evenly cooked meat with crisped casings and juicy, never-dry middles.
- Hands-free cooking. There’s no babysitting necessary in this recipe. While the sausages do their thing in the oven, you can work on the delicious sides, like brussels sprouts and french fries.
- Beer-soaked. Braising or marinating brats in beer before cooking is a nod to a German tradition. It’s popular for good reason – the beer tenderizes the meat AND infuses it with rich, complex flavors.
- Great for any occasion. Whether you’re hosting a casual cookout or preparing a cozy family dinner, baking brats in the oven is a great way to take them to the next level.
What is bratwurst?
Bratwurst is a type of sausage that hails from Germany. It’s typically made from a mixture of pork, beef, or veal flavored with marjoram, nutmeg, white pepper, onion, and garlic. Its deep and complex flavors help it stand out from other types of sausages, like spicy Italian sausage or kielbasa.
Ingredients needed
This recipe calls for brats, beers, buns, and toppings. Here are some notes to keep in mind when picking up what you need:
- Bratwurst sausages. The star of the show in this recipe! Try to use high-quality brats with minimal additives or fillers. They’re available in various flavors, but since you’ll be marinating them in beer, choose the original/traditional flavor.
- Beer. Soak the brats in a light lager or a pilsner. These have a mild flavor and subtle bitterness, which will infuse the brats with a hint of malty sweetness. Ambers, wheat beers, and pale ales also work. Essentially, the stronger the flavored beer, the more intense the sausages will taste.
Beer substitute
While beer is key in yielding the most authentic bratwurst, you can swap it out for chicken broth, beef broth, or a can of coke. If you use soda, be sure to use a full sugar variety, NOT the diet kind!
- Hot dog buns. Use your favorite fresh, soft buns.
- Sauerkraut. This classic German sausage topping is tangy and zesty, which complements the rich and juicy bratwurst.
- Pickled cucumbers. Experiment with different pickle flavors, like dill, sweet, spicy, bread, butter, etc. Relish also works.
- Ketchup and Dijon mustard. To drizzle on top of the sausages.
How to cook brats in the oven
- Soak in beer. Place the sausages in a deep container, pour the beer over top, and set them aside to marinate. Afterward, drain and discard the beer.
- Bake. Place the sausages on a baking sheet and bake until they’re browned and cooked through.
- Serve with toppings. Serve the warm sausages in buns with your favorite toppings. Enjoy!
Topping ideas
You aren’t limited to sauerkraut, pickles, and classic condiments here. Try any of these ideas instead:
- Coleslaw
- Onions (raw, pickled, or caramelized)
- Sauteed peppers
- Sauteed mushrooms
- Pickled jalapenos
- Bacon
- Cheese sauce
- Thousand Island Dressing
- Spicy mayo
- Fruit chutneys (apple, mango, etc.)
- Hot honey sauce
What to serve with bratwurst
You can’t go wrong with classic summer side dishes here. Serve the sausages alongside potato salad, coleslaw, baked beans, macaroni and cheese, deviled eggs, fruit salad, and corn on the cob.
For an Oktoberfest-inspired feast, serve the brats on pretzel buns with baked apples, hot German potato salad, Rotkohl (German-style red cabbage), spaetzle (German egg noodles), and grilled sweet potatoes.
Storage instructions
To store: Place the leftover beer brats in an airtight container and store them in the fridge for up to 5 days.
To freeze: You can also freeze the cooked brats for up to 2 months. Let them thaw overnight in the fridge before reheating.
To reheat: The best way to reheat bratwurst is in a non-stick pan over medium heat or in a 350°F oven (or air fryer) until warmed through.
Recipe tips and tricks
- Don’t overcrowd the pan. Leave some wiggle room in between each sausage on the baking sheet. This helps them cook evenly and encourages browning.
- Use a wire rack. You have the option to bake the sausages on a wire rack on top of a baking sheet. This will allow the heat to circulate all around the sausages, so they become crispier with no flipping necessary.
- Baste the brats. You can baste the brats with the leftover beer marinade during baking to keep them moist and flavorful.
- You’ll know the sausages are done baking when they’re no longer pink in the middle and the internal temperature reaches 160°F.
- Rest after baking. Let the brats rest on a cutting board for a few minutes before serving. This helps the juices redistribute, resulting in extra juicy and flavorful meat.
Frequently asked questions
Bratwurst sausages should take around 35 minutes to bake in a 400ºF oven. Make sure to check them every so often to prevent overcooking.
Yes, but it’s best to thaw frozen brats in the fridge the night before cooking them. If you’re running low on time, cook them from frozen but add an extra 5 to 10 minutes to the cooking time.
Yes! Instead of beer, you can marinate the sausages in apple juice or apple cider, chicken or vegetable broth, balsamic vinegar, and cola or ginger ale.
Brats In The Oven
Ingredients
- 4 brats uncooked
- 350 mls light beer
To serve
- 4 hot dog buns
- 1/2 cup sauerkraut
- 1/4 cup pickled cucumbers sliced
- 2 tablespoons ketchup
Instructions
- Place sausages in a deep baking dish and pour beer over them. Let them marinate for 6 hours in a fridge.
- Preheat the oven to 200C/400F. Line a large baking sheet with parchment paper.
- Drain the sausages and discard the beer.
- Place the sausages on the lined sheet and bake for 20 minutes, flip and bake for another 15 minutes.
- Serve the sausages in the hot dog buns with sauerkraut, sliced pickles, and ketchup.
Notes
Nutrition
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