Baked Brats
October 31, 2025 • 0 comments
Skip the boiling and keep all the flavor! These oven-baked brats come out juicy, browned, and delicious with no mess. Perfect for busy nights or when the grill’s buried in snow, they cook beautifully from fresh or frozen. Once you try brats this way, you might never go back to the stovetop again (I know I won't!).
Ingredients
- (1-2 pkgs (4 brats/pkg)) Onion-Leek Brats
- Your favorite brat serving methods: buns (toasted is always best), sauerkraut, mustard, etc!
- Optional: veggies like onions or bell peppers
Directions
I have our best-selling Onion-Leek Brats linked in the ingredients but you can use any of our pork or beef brats (our household fave are the Jalapeno-Cheddar ones).
- Preheat the oven to 400°F. Use your favorite cast iron pan or cover a baking sheet with foil or parchment. You can also use a casserole dish or baking pan - just note that there won’t be any liquid to catch so a rim is not necessary. If you are using parchment you do need to put a little fat on there otherwise the brats will stick - spray with a non-stick spray or brush with some saved bacon fat or whatever fat you most fancy.
- Bake the brats on one side for 10 minutes. Flip and cook on the other side for 5-7 minutes. That’s it! You can broil for a few minutes to crisp them up more but you do need to cut some slits in the top.
To bake from frozen add 15 min of overall bake time or until the internal temp is 160°F.
Note: But if you like life to be more complicated than a one-ingredient-and-2-step recipe can provide, here’s what you can do: add veggies to your pan! You can add onions and bell peppers to the pan, you’ll just need to add 10 minutes of extra overall cook time (if not cooking the brats from frozen). Enjoy!
