Baked brats are one of the best ways to enjoy the tasty sausages without the hard work or waste of propane and charcoal. It's a simple almost completely hands-off recipe that gives you a thick and crispy casing and a juicy sausage inside.
When the weather doesn't cooperate cooking brats indoors is always an option. Unfortunately, cooking them on the stove can be a pain when you're trying to make enough for a group and don't have room in the pan for everybody. Cooking brats in the oven is a perfect way to work around that pesky annoyance.
I hate the way they can easily be ruined on the stovetop or burner on a grill. But the oven method is our favorite. It's absolute perfection every time. It's practically a fool proof method!
Why This Recipe Works
- You can cook as many as you want at once. Cook a large batch or just a few and you'll have a tasty meal in no time. Try my Sheet Pan Sausages and Brussel Sprouts for a nice variation.
- The weather doesn't matter. Because we cook these brats indoors, in the oven, we don't need to worry about the weather outside. No worries about being rained out or running low on propane.
- They taste great. From the crispy casings to the juicy insides, these bratwurst are perfect.
Brats- You will need your favorite bratwurst for this recipe. My husband likes Johnsonville brand, but any brand or flavor variation works fine. Even thicker Italian sausages work too.
For the exact amounts needed, please see the recipe card below.
🍽 Equipment Needed
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Check out how to cook bratwurst in the oven with these simple step-by-step instructions:
Preheat your oven to 400F degrees.
Place your brats on a baking sheet to where they are not touching.
Bake for 15 minutes, flip the brats over and then bake for an additional 10 minutes.
They're finished when they reach a 160F degrees internal temperature.
Serve and Enjoy!
🍴 Recipe Tips
The biggest tip I have for making this recipe is to make sure you flip the sausage once. Over flipping means you're letting heat out of the oven over and over again, and flipping once gives you that golden color on the sides that we're aiming for.
The brats are finished cooking when they reach 160F degrees on a thermometer and they will still appear somewhat pink inside. This is normal and shows that they weren't over cooked.
Stovetop brats are often steam cooked making them gray inside since these are not cooked with that method, the internal appearance will be different from that.
Absolutely. You can cook beer brats in the oven following this same recipe and method. Johnsonville brats or store brand should all work the same.
You can broil the brats if you're looking for a richer color. To do this you can turn the broiler on after the brats have finished cooking and broil for 1 minute on each side, keeping a close eye to make sure that they don't burn. You can cook the brats in the oven without a broiling pan to do this.
Check out these other great dinner recipes!
- Chicken Broccoli Rice Casserole
- Cheesy Tuna Noodle Casserole
- Pan Fried Tilapia and Green Beans
- Honey Mustard Pork Shoulder
Oven Baked Brats
- 1 package Brats (6pk or more) ($5.48)
- Aluminum foil *optional
- Preheat your oven to 400 degrees F and line a baking sheet with foil (if desired).
- Evenly space your brats on the baking sheet so that they are not touching.
- Bake for 15 minutes, flip with a pair of tongs and cook for an additional 10 minutes.
- The brats are done when they reach an internal temperature of 160F degrees.