An easy and delicious method for cooking bratwurst, these Easy Oven Baked Brats with Roasted Onions come together in about 30 minutes, for a delicious and mess-free way to make brats for dinner!
JUMP TO RECIPEQuick and easy Oven Baked Brats
An easy and delicious method for how to cook brats in the oven, this simple recipe highlights the flavorful sausages with tangy caramelized roasted red onions, for a quick and simple way to prepare juicy brats for sandwiches, Bangers and Mash, and more!
These easy brats make a delicious meal any night of the week, or even a fast and tasty treat for game day. The oven method is an easy way to cook brats, and is also clutch for when you are preparing a few items, as they free up the stovetop. It's the next best thing to grilling in cooler months, too!
With just a few simple steps, this easy way to make savory bratwurst is sure to be a go to for a busy night! This recipe is one of my favorite things to make, when I don't know what to make, and it's almost completely hands-off!
Ingredients
Made with a short list of simple ingredients, these oven baked brats are a breeze to make. Here's what you'll need for this recipe:
- 5 German style Bratwurst links. You can usually find these in the grocery store. I found mine at Aldi.
- 2 large red onions, halved and cut into ¾” wedges. Red onions are great for this recipe, as they add a subtle complementary sweetness to the brats, and caramelized well.
- Brown sugar, to bring out the natural sweetness in the onions and help them to caramelize. Since brown sugar contains molasses, this also adds a subtle richness to the finished brats. You can use either light brown sugar or dark brown sugar for this recipe! Dark brown suagr contains more molasses than light brown sugar.
- Olive oil. I like to use a nice extra virgin olive oil for this recipe, as it adds a little depth of flavor to the finished brats. If you like, you could also use avocado oil or canola oil for this recipe.
- Coarse kosher salt. I prefer kosher salt to table salt, as it is less refined, and is easy to work with. If you would like to use another type of salt for this recipe, take a look at this salt conversion chart.
- Freshly ground black pepper. When you grind pepper fresh, the flavor compounds are more active than pre-ground pepper, and you really get all the flavor notes from the whole peppercorns.
- Apple cider vinegar (preferably organic). Apple cider vinegar has a nice tart flavor and subtle sweetness, which really works to balance the flavor in this recipe. In my experience making this recipe, I find that the organic variety has a more balanced flavor, while the cheaper stuff can be a bit too acidic and overpower the dish. My favorite is Bragg Organic Apple Cider Vinegar.
Tools
I prefer to make this dish in a large cast iron skillet, but you could also make it in an oven safe stainless steel pan, or on a baking sheet. If doing on a baking sheet, you could use a piece of parchment paper for easy cleanup! You can also prepare the brats in a casserole dish.
Substitutions and Additions
This easy oven roasted Bratwurst and onions recipe can easily be adapted to fit your tastes, or work with what you have on hand in your refrigerator or pantry. Here are some easy swaps and additions you can use to make this dish your own:
- Try Italian sausages instead of Brats.
- Use a yellow onion or sweet onion in place of red onion.
- Try white sugar in place of brown sugar.
- Swap the Apple cider vinegar for red wine vinegar or balsamic vinegar.
- Add some sliced red bell pepper to the onions. If using bell peppers, be sure to slice them thinly so they cook evenly with the onions.
Serving the Brats
These oven baked brats go great on some hearty rolls or hot dog buns for sandwiches with the onions, your favorite toppings, and a bit of mustard, or with a great gravy and some mashed potatoes for a quick and easy bangers and mash! These brats work well with a variety of sides, or even just some classic french fries.
Here are some great sides that would go well with the brats:
- I think warm German Potato Salad with bacon is the ultimate side dish for oven brats! The tangy warm potatoes pair perfectly with the juicy sausage and onions, and you can use leftover red onions to build the dressing for the potato salad!
- Spaetzle Noodles with Cabbage and Bacon is a German classic dish that goes great with bratwurst, and really fills out the meal with plenty of homemade Spaetzle (homemade egg drop noodles), red cabbage, and bacon!
- Beer Bacon Sauerkraut is a great addition if you want to serve the brats on a nice roll as a sandwich, and works great with the tangy red onions!
- A quick Bacon and Brussels sprouts skillet is a nice low carb addition to the meal, and the flavors work beautifully with the brats and onion!
How to Cook Brats in the Oven Recipe (with Roasted Onions)
Equipment
- large cast iron skillet
Ingredients
- 5 German-style Bratwurst sausage links
- 2 large red onions, halved and cut into ¾” wedges
- 2 teaspoon brown sugar
- ¼ cup olive oil
- 1 teaspoon coarse kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoon apple cider vinegar
Instructions
- Preheat oven to 425 degrees. 2. Arrange rack in top position. 3. Toss onions in brown sugar, olive oil salt, pepper, and vinegar in a large bowl (or right in the cast iron skillet) until well coated. 4. Spread into an even layer in a large cast iron skillet. 5. Top with sausages and transfer to preheated oven. 6. Roast for 15 minutes, then toss onions and flip sausages, and roast for another 15-25 minutes, until onions are slightly caramelized, and sausages are cooked through and reach an internal temperature of 165 degrees f with a meat thermometer inserted in the center of a bratwurst. Cooking time can vary a bit depending on your oven and the size of the brats, so be sure to check their temperature prior to serving.
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Frequently Asked Questions
Can I cook frozen brats in the oven?
You can make the recipes with frozen brats, but this will both increase the cooking time, and prevent optimal browning.
Quick thawing method
A better way to use frozen brats for this recipe would be to place the bratwurst in a bowl of cold water and allow them to thaw on the counter, then pat them dry prior to cooking. You can place them in a resealable bag, or directly into the water, and they should thaw in about 30 minutes to 1 hour.
Do I need to poke holes in brats?
Nope! Keep the brats intact to ensure all the juice stays in the bratwurst while cooking for the juiciest results.
What internal temperature is safe for the finished Brats?
The recommended temperature for bratwurst for food safety and flavor is 160 degrees Fahrenheit. To ensure your brats are fully cooked, gently probe them with a meat thermometer in the center to check.
Troubleshooting
Keeping the brats juicy. If at any point you find your brats are looking a little dry or are splitting a bit, you can tent them with aluminum foil to keep them nice and moist.
Adjust your oven rack position. If your brats are not browning as well as you would like, you can adjust them by moving them closer to your oven's heating element on the top to finish crisping them, or quickly use your oven's broiler to get some nice color on them at the very end of cooking time. If broiling, be sure to keep an eye on them to prevent burning.
Storing leftovers
Store any leftover brats in an airtight container in the refrigerator for up to 5 days. Leftover brats are great to heat up for leftover sandwiches, and can be a great addition to casseroles, pasta, or soup!
Hungry for more sausage recipes?
If you love these easy baked brats, you'll love these sausage forward dishes, too!
Andi says
I made this tonight, but in the crockpot on High for about 6 hours. I’ve had this recipe both ways, and though the original method is definitely better, the crockpot way melted In your mouth. I should note that I didn’t have all red onion. So for 10 beer brats, I used 1 large red onion and 3 medium sized yellow onions, with 6 ounces of Lager.
Sharon Farnell says
Thank you so much, Andi! So happy you enjoyed the recipe!
kierstin crosley says
This is an easy and amazingly flavorful dish ! I would give it 10 stars if I could. You can easily bake this on sheet pan or grill the brats and do the onion mixture in a pan. Great to feed a crowd.
Holly says
This is soooo good! The onions become candy, the brats just blend in. This is a very filling dinner, and full of comfort! Will make this again!