For the best way to cook brats in the oven, try this easy recipe. You will enjoy hot, crispy, and juicy bratwurst baked perfectly. There is no better way to cook brats inside (espeically when the weather doesn't allow for grilling). Enjoy these low-carb sausages for appetizers, snacks, dinner, and as a bratwurst sandwich with tasty toppings.
** take note if you have fully cooked or uncooked/raw sausages
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Instructions
Preheat the oven to 400°.
Spray a baking sheet or dish with cooking spray. Place the bratwurst in a single layer on the sheet pan or dish. For 4-6 brats, they will fit into a baking dish. For more than that, a sheet pan is best.
HINT - There is no need to poke these sausages. Doing so only quickens the juices from leaving the sausage casings. You will end up with juicier sausages this way - do NOT Poke them!
Once preheated, place the sausages in the oven to roast. Turn them halfway through cooking to brown on both sides.
Depending on which kind you have purchased - fully cooked already or those raw and uncooked, adjust the cooking time as follows. Fully Cooked Brats - cook at 400° for 20 minutes, flipping halfway through. Raw or Uncooked Brats- cook at 400° for 30 minutes, flipping halfway through
Test for doneness to be sure they are cooked to the correct internal temperature. Using a quick-read meat thermometer, check each sausage. If you are having traditional pork, beef, & veal bratwurst, it is done at 160°. If you have chicken sausages, they need to cook to 165° internal temperature.
OPTIONAL If you like a crispy well-done brat, placing them under the broiler for a minute is the best. Once done cooking on bake, I just switch to Broil-High and pop them under for a minute.
Remove them carefully from the oven and enjoy them immediately. For a sandwich, topping, and dinner ideas, see above. Enjoy.
Notes
The calories and carb count will vary based on the brand of bratwurst purchased. See the package label for specific nutritional information.