Quick answer
To cook raw brats in the oven, heat the oven to 400°F (205°C), arrange the links on a lined rimmed baking sheet with space between them, and bake for roughly 20 to 25 minutes, turning once halfway through. They are done when the center reaches 160°F (71°C). Many cooks finish with a couple of minutes under the broiler for a browner skin.
Oven times depend on the size of the brats and your oven, so use a thermometer rather than the clock alone.
What you need
- A rimmed baking sheet
- Aluminum foil or parchment paper for easier cleanup
- Tongs
- An instant-read thermometer
- Optional: a little oil, sliced onions, peppers or potatoes
Step-by-step oven brats
- Preheat. Heat the oven to 400°F (205°C). Set a rack in the middle.
- Prepare the pan. Line a rimmed baking sheet with foil or parchment.
- Arrange the brats. Place raw links in a single layer with about an inch between them so they brown instead of steaming. Many cooks leave them unpierced to keep the juices in; some lightly prick them to let steam escape. Not piercing is the safer choice for juicy results.
- Bake. Cook for about 10 to 15 minutes, then flip with tongs.
- Finish. Bake another 5 to 10 minutes, until the casings are browned and the center reads 160°F (71°C). Brats made with chicken or turkey should reach 165°F (74°C).
- Broil if you like. Switch to broil for the last 2 to 3 minutes for a darker, crisper skin. Watch closely, because the casings can burn quickly.
- Rest. Let the brats sit for about 5 minutes before serving.
How long to bake brats at different temperatures
These are approximate ranges for raw, standard-size pork brats. Check the center with a thermometer.
| Oven temperature | Typical time |
|---|---|
| 350°F (175°C) | about 25 to 30 minutes, sometimes longer |
| 375°F (190°C) | about 20 to 25 minutes |
| 400°F (205°C) | about 15 to 25 minutes |
| 425°F (220°C) | about 15 to 20 minutes |
At 350°F, brats cook more gently but brown less, so a brief broil at the end helps. At 400°F, they brown nicely and cook in a reasonable time, which is why it is the most common recommendation.
Beer brats in the oven
For a moister result, place the brats in a baking dish with sliced onions and enough beer to come partway up the sides. Cover loosely with foil and bake until the brats are cooked through, then uncover and brown them under the broiler for a few minutes. You can use broth or water instead of beer. If you want a side dish that uses the same flavors, see our guide to cooking sauerkraut in beer.
Roasting vegetables with the brats
Sliced onions, bell peppers, potatoes or cabbage wedges can roast on the same pan. Toss them with a little oil, salt and pepper. Dense vegetables like potatoes take longer than brats, so cut them small or give them a head start in the oven before adding the sausages.
Cooking frozen brats
It is best to thaw brats in the refrigerator overnight. If you are short on time, you can bake them from frozen at a moderate temperature; expect them to take noticeably longer, and check the center with a thermometer to be sure they reach 160°F (71°C). Avoid high heat for frozen links, since the outside can brown well before the middle is cooked.
Is it better to cook brats in a pan or the oven?
Both work. The oven is hands-off, handles a large batch on one pan, and gives even browning. The stove gives you more control and a good sear, and it can be faster for a few links. If you want to try the skillet, see our guide on cooking bratwurst on the stove.
Checking doneness
Color is not a reliable sign. A thermometer in the thickest part of the brat should read 160°F (71°C) for pork, or 165°F (74°C) for poultry brats. If you do not have one, cut a link open: the meat should look opaque with clear juices. Using a thermometer remains the better habit.
Serving, storing and reheating
Serve brats in buns with mustard, onions and sauerkraut, or alongside roasted potatoes or frozen onion rings baked in the oven. Refrigerate leftovers in a covered container within two hours and eat them within a few days. Reheat until steaming hot, to 165°F (74°C), in a covered dish in the oven or in a skillet.
FAQ
How long does bratwurst take in the oven at 400 degrees? Usually about 15 to 25 minutes, flipping halfway, depending on thickness.
How long to cook raw brats in the oven at 350 degrees? Roughly 25 to 30 minutes or somewhat longer. Confirm with a thermometer.
What is the best way to cook raw brats? A method that cooks them through gently and then browns them works best, such as baking at 400°F or searing and steaming on the stove.
Should I cover brats with foil? Not for browning. Covering helps if you are baking them in liquid, but uncover at the end to brown the skin.