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by: Gerhild Fulson / Oma Gerhild shares easy, authentic German recipes you can trust, rooted in family tradition and featured in her cookbooks.
Published: January 23, 2014, Updated: May 3, 2025
Baking bratwurst is my go-to for juicy, crispy sausages without the mess. So easy and perfect for any night of the week!
I wasn’t sure baked sausage would work until I tried it. Just like baked bacon, it’s easy, mess-free, and turns out perfectly juicy and crisp. Great for feeding a crowd or just the two of us!
Bratwurst is one of Germany’s most beloved sausages, usually made from pork, beef, or veal. Each region has its own twist with spices like marjoram, nutmeg, or even lemon zest.
I love how it’s become a cookout favorite here too, thanks to German immigrants like my parents! You’ll find it right next to the hot dogs at most grocery stores.
Grilling bratwurst over charcoal gives the best flavor if you ask me, but when the weather doesn't cooperate, I bake them.
Frying on the stove works too, but oh, the splatter and the smell! The oven keeps things tidy, and you can make just a few or a whole tray. That’s a win in my book.
Baking bratwurst gives you all the juicy, crispy goodness without the grill. Sure, you miss that smoky flavor, but there are plenty of reasons why the oven might become your new favorite way to cook brats:
(Find the printable recipe with measurements in the recipe card below.)
That’s it! No fuss, no mess, and delicious crispy-on-the-outside-juicy-on-the-inside sausages every time!
NOTE: If the sausages are really thick, they may take up to 45 minutes to cook through. Use a meat thermometer to make sure the baked sausage have reached an internal temperature of at least 160°F.
Should you poke sausages before cooking?
Well, it depends. I usually don’t. Those juices are where the flavor is!
But if you’re grilling and they tend to burst on you, a tiny poke or two can help prevent flareups. Just don’t overdo it, or you’ll lose all the goodness.
One of the best things about baking bratwurst in the oven is that you can bake other sides along with the sausage for a quick and easy meal.
In the photo above, I've served these bratwurst with oven-roasted broccoli and roast potatoes.
Set the oven for 400°F.
You can do this all on one baking sheet or on two or three, depending on how much food you need to cook and how many racks your oven has.
Best of all, it can all be prepared ahead of time. Easy-peasy!
Like I said, bratwurst is perfect for baking with veggies and potatoes for an easy one-pan dinner. Use whatever potatoes you have ... Yukon Gold, red, baby, sweet ... they all roast up beautifully. As for veggies, I love throwing in broccoli, Brussels sprouts, bell peppers, carrots, or even cherry tomatoes.
Baked bratwurst also pairs so well with classic German sides like potato salad, cucumber salad (Northern or Southern style!), braised cabbage, or crispy potato pancakes.
And of course, the most traditional way? Tuck it into a bun or crusty roll with sauerkraut and mustard. So good!
Currywurst is hands-down the number one street food in Germany. It was invented in Berlin in 1949, and has become a national favorite.
With over 800 million eaten each year in Germany alone, you know it’s something special.
I love making it at home with baked bratwurst: just slice it up, pour on the homemade currysosse, and serve with fries or a crusty roll. So easy, and honestly, so lecker.
Baking bratwurst is my go-to for juicy, crispy sausages without the mess. So easy and perfect for any night of the week!
Prep Time:
5 minutes
Bake Time:
25-45 minutes
Total Time:
30-50 minutes
Servings:
Makes 4 servings
Instructions:
Instructions:
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Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com
Recipe updated on May 3, 2025
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Words to the Wise
"Those too lazy to plow in the right season will have no food at the harvest."
Proverbs 20:4 (NLT)