Ingredients
Equipment
Method
- Preheat the oven to 400°F (200°C). Line a baking sheet with aluminum foil for easy cleanup.
- Arrange the bratwurst on the prepared baking sheet, leaving about 1 inch between each one. Do not prick the skins.
- If using marinated brats, remove them from the marinade and place them directly onto the baking sheet. Discard the remaining marinade.
- Bake for 15 to 18 minutes.
- Halfway through cooking, turn each brat using tongs so they brown evenly.
- Check the internal temperature with an instant-read thermometer. Pork, beef, and traditional bratwurst should reach 160°F (71°C). Chicken or turkey brats should reach 165°F (74°C).
- For a darker finish, switch the oven to Broil for 2 to 3 minutes, watching carefully as the skins can blister or split if left too long.
- Remove from the oven and allow the brats to rest for 3 to 5 minutes before serving.Serve in buns with mustard, sauerkraut, onions, or your favorite toppings.
Notes
- Do not prick the bratwurst before cooking, as the casing helps keep the juices inside.
- This method works beautifully with plain brats or those that have been marinated beforehand.
- Broiling at the end is optional but gives the brats a darker finish that’s closer to what you’d get from grilling.
- Chicken and turkey brats should always be cooked to 165°F (74°C), while pork, beef, and traditional bratwurst should reach 160°F (71°C).
Storage
- Allow the brats to cool completely before storing.
- Refrigerate in an airtight container for up to 4 days.
- Reheat in a 350°F (175°C) oven for 8 to 10 minutes, or in the air fryer for 3 to 5 minutes until heated through.
- Cooked brats can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
Related Recipes
- This Easy Brat Marinade adds extra flavor before baking.
- Quick and Easy KitchenAid Fluffy Hot Dog Buns Recipe
- All Oktoberfest Recipes
Nutrition information is automatically calculated, so should only be used as an approximation.