Perfect Brats in the Oven

Four brats in toasted buns with sauerkraut and mustard on a baking sheet.

With only 3 ingredients and 30 minutes of time, you can make brats in the oven! This bratwurst recipe is a great game day or Oktoberfest meal.

Prep Time8

Cook Time22

Total Time30

Servings: servings

Calories: 391kcal

Author: Laura Miner

Equipment

Cast Iron Skillet

Ingredients

2 pounds bratwurst links about 6-8 sausages
12 ounces chicken broth beef broth, beer, or non-alcoholic beer
2 medium yellow onions peeled and cut into ½-inch thick slices
6 hot dog buns or gluten-free buns (optional)
toppings such as mustard, sauerkraut and onions (optional)

Instructions

Preheat the oven to 400℉ (204℃). Peel and cut the onions into ½-inch wide slices.
Add the bratwurst to a large cast iron skillet or any other oven-safe baking dish. Cover with the sliced onions and pour the beer/broth over the top. Cover the pan tightly with a lid or tin foil.
Set the pan in the preheated oven and cook for 20 minutes. Carefully peel back the foil and use a meat thermometer to test that the internal temperature of the brats has reached at least 160°F (71°F), per USDA guidelines.
Turn the oven broiler on. Use a spatula or tongs to push the softened onions off the top of the brats. Set the pan under the hot broiler for 2-3 minutes, until the brats are beginning to brown.
Use tongs to turn the brats over and set back under the broiler for another 2-3 minutes to brown on the other side.
Carefully remove hot pan from the oven and serve bratwurst warm on toasted buns with desired toppings and condiments.

Video

Notes

Don't fully submerge the meat and onions in cooking liquid. For braised bratwurst, the links should only partially sit in the beer or broth. Boiling is not recommended — it just makes the sausages rubbery.
The cook time may vary a bit depending on the size of the sausage links. Just keep an eye on them and always remember to cook them to a safe internal temperature of 160°F (63°C). Be sure to use a meat thermometer to accurately check the temp.
Don't skimp on the onions. Even if you're not a fan of eating onions with your brats, they add loads of flavor to the cooking liquid while they're in the oven.
Toast the buns. Trust me, it really does make a difference. Toasting the bread prevents it from falling apart under the weight of the hearty bratwurst. Oh, and avoid using hot dog buns. Hoagie buns are larger and sturdier.
Tasty toppings for brats include yellow, Dijon, or grainy brown mustard, sauerkraut, and/or raw or sautéed onions. Of course, you can use any toppings and condiments that your family enjoys.

To store leftovers: Allow the brats and onions to cool to room temperature, then transfer to an airtight container or bag. Store in the refrigerator and serve again within 4 days or freeze them for up to 3 months.

Nutrition