Oven-Baked Bratwurst / Brats (Ofenbratwurst)

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!

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Oma's easy baked sausages! Yummy, traditional, simple and the perfect partner for that delicious potato salad. Great for BBQ's!

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!

Top Tips for Best Results

1. Use a Rack: Placing sausages on a wire rack over the baking sheet allows heat to circulate, promoting even browning.
2. Turn Midway: Flip sausages halfway through baking to ensure they brown evenly on all sides.
3. Check Internal Temperature: Sausages should reach an internal temperature of 160°F (71°C) for safe consumption.
4. Add Veggies: Roast potatoes or other vegetables alongside the sausages for a complete meal.

The Story Behind Bratwurst

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.

Grilled, Fried, or Baked?

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.

How to Bake Bratwurst

(Find the printable recipe with measurements in the recipe card below.)

1. Start by lining a large baking sheet with aluminum foil or parchment paper. You can also use a rack over the baking sheet to get grill marks.
2. Place the raw brats in a single layer on the baking sheet (or rack) with plenty of space between them so that they don’t touch.
3. Brush them with oil to keep them from sticking and to aid in browning.
4. Bake in the preheated oven for about 20 to 25 minutes, turning the sausages at least once during baking.

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.

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Sheet-Pan Dinner - Easy Breezy

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.

This dinner was all baked in the oven at the same time.

In the photo above, I've served these bratwurst with oven-roasted broccoli and roast potatoes.

Set the oven for 400°F.

• Toss the potatoes and broccoli with some olive oil and preferred seasonings.
• The potatoes go in first,
• then the sausages go in 15 minutes later,
• then the broccoli goes in 10 minutes after that.
• 20 - 30 minutes later, dinner's done! (Check each and remove when done. The amount of time it takes to cook through will depend on how big your potato chunks are and how thick your sausage is.)

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!

What To Serve With Baked Sausage

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!

Turn Bratwurst Into Currywurst!

Currywurst is hands-down the number one street food in Germany. It was invented in Berlin in 1949, and has become a national favorite.

Go to Currywurst recipe >

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.

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Oven-Baked Brats /Bratwurst (Ofenbratwurst)

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

Ingredients:

• 4 uncooked bratwurst sausages, total about 1 pound (454 g)
• olive oil, as needed

Instructions:

Instructions:

1. Preheat oven to 400°F. Line baking sheet with either aluminum foil or parchment paper. Alternately, you could put a rack on the baking sheet as well.
2. Place sausages on baking sheet (or rack) so that they don't touch each other.
3. Brush with olive oil (to keep from sticking and aid in browning).
4. Bake for about 20 to 25 minutes, or until a meat thermometer reads an internal temperature of 160°F. If the sausages are really thick, this may take up to 45 minutes. Turn sausages at least once during baking.
5. Serve with mustard and buns, sauerkraut or easy potato salad.

Notes/Hints:

Instructions:

• Cook more sausages, as needed, for a larger crowd.
• To add even more great flavor to this already delicious dish, try marinating the uncooked fresh brats in your favorite beer (who doesn't love beer brats!), apple cider, or even chicken broth mixed with some of your favorite herbs.
• Store any leftover cooked sausage in the fridge in an airtight container for up to 4 days.

*  *  *  *  *

Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

Recipe updated on May 3, 2025

Go to more meat recipes ->

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Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.