How To Cook Brats And Sauerkraut In Oven

Looking for a simple, hands-off way to make a classic meal? Learning how to cook brats and sauerkraut in oven is the perfect method for a easy dinner with minimal cleanup.

This oven method is incredibly reliable. It frees you from standing over the stove. You get tender, juicy brats and perfectly caramelized sauerkraut every single time. It’s ideal for busy weeknights or when you need to feed a small crowd without much effort.

This section provides the complete, step-by-step guide. We’ll cover everything from the ingredients you need to the exact temperatures and times.

Why Choose the Oven Method?

You might be used to grilling or pan-frying brats. The oven offers some distinct advantages.

Hands-Off Cooking: Once everything is in the dish, the oven does the work. You can prepare sides or simply relax.
Consistent Results: Oven heat surrounds the food, cooking the brats evenly and preventing hot spots that can cause burning.
Flavor Blending: As everything bakes together, the juices from the brats mingle with the sauerkraut and any other ingredients. This creates a deeply integrated flavor.
Easy Cleanup: Using a single baking dish or sheet pan means less mess to deal with after you eat.
Great for Any Weather: You can enjoy this meal year-round, regardless of rain, snow, or cold outside.

Essential Ingredients & Tools

Let’s gather what you need. The ingredient list is simple and flexible.

Main Ingredients

Bratwurst: 5-6 fresh, raw bratwurst links. You can use pork, beef, or chicken brats based on your preference.
Sauerkraut: One 32-ounce jar or two 14-ounce cans of sauerkraut. Drain it, but you don’t need to rinse it unless you prefer a milder taste.
Fat or Oil: A tablespoon or two of a high-heat oil like canola or avocado oil, or a bit of butter or bacon fat for extra flavor.

Flavor Enhancers (Optional but Recommended)

1 medium onion, thinly sliced.
1-2 apples (like Granny Smith or Honeycrisp), cored and sliced.
2-3 cloves of garlic, minced.
1 teaspoon caraway seeds (a classic pairing with sauerkraut).
1/2 cup beer, apple juice, or chicken broth.
Salt and black pepper to taste.

Kitchen Tools You’ll Need

A large baking dish (9×13 inch works well) or a rimmed sheet pan.
Aluminum foil or a lid for covering.
Tongs or a fork for handling the brats.
Knife and cutting board for any prep.

Step-by-Step Oven Instructions

Follow these simple steps for a perfect result. The total hands-on time is less than 15 minutes.

Preheat and Prepare: Preheat your oven to 400°F (200°C). This high heat helps brown the brats and caramelize the sauerkraut.
Prep the Ingredients: Drain the sauerkraut. Thinly slice the onion and apple if your using them. Pat the bratwurst links dry with a paper towel—this helps them brown better.
Combine in Baking Dish: In your baking dish, combine the drained sauerkraut, sliced onions, apples, and any other add-ins like garlic or caraway seeds. Pour in the beer or juice if desired. Toss everything to mix it evenly.
Nestle the Brats: Make small indentations in the sauerkraut mixture and place the bratwurst links on top. Drizzle the brats lightly with oil and season everything with a little pepper.
Cover and Bake: Cover the dish tightly with aluminum foil. Place it in the preheated oven. Bake for 30 minutes.
Uncover and Brown: After 30 minutes, carefully remove the foil. Return the dish to the oven and continue baking, uncovered, for another 15-20 minutes. This final stage browns the brats and allows the sauerkraut to get slightly crispy edges.
Check for Doneness: The brats are done when they are browned and their internal temperature reaches 160°F (71°C) when checked with a meat thermometer.
Rest and Serve: Let the dish sit for about 5 minutes after taking it out of the oven. This allows the juices to redistribute. Then, serve immediately.

Pro Tips for the Best Flavor

A few small tweaks can make a big difference in your final dish.

Brown First for More Flavor: For extra depth, you can quickly sear the brats in a hot skillet for 1-2 minutes per side before adding them to the baking dish. This adds a nice texture.
Choose Your Sauerkraut: Try different types! Beer sauerkraut or Bavarian-style sauerkraut (which often has caraway) can add instant flavor.
Don’t Overcrowd: Use a dish large enough so the brats aren’t touching each other too much. This ensures they brown properly instead of steaming.
Sweet and Savory Balance: The apples and onion add a natural sweetness that balances the tangy sauerkraut. It’s a classic combination for a reason.
Use a Thermometer: This is the most reliable way to know your brats are safe to eat and perfectly juicy. Guessing can lead to overcooked, dry sausages.

Common Variations to Try

This recipe is a fantastic template. Feel free to get creative and make it your own.

Beer Brats Version

Replace the optional beer, juice, or broth with a full 12-ounce bottle or can of a lager or pilsner. Pour it right over the sauerkraut before baking. The beer reduces and creates a incredible sauce.

Potato Addition

Add hearty chunks of baby potatoes or diced russet potatoes to the baking dish. Toss them with the sauerkraut so they absorb all the flavors. You may need to extend the covered baking time by 10-15 minutes to ensure the potatoes are tender.

Kielbasa or Other Sausages

This method works great with smoked kielbasa, knockwurst, or even Italian sausages. Adjust cooking times slightly as needed, especially if using a pre-cooked smoked sausage, which mainly needs heating through.

Serving Suggestions

Your main dish is ready. Here are some classic and easy sides to complete the meal.

Mustards: A variety of mustards is a must. Offer whole grain, spicy brown, and a classic yellow mustard.
Bread: Crusty rolls or slices of hearty rye bread are perfect for making sandwiches or sopping up the juices.
Potato Side: If you didn’t add potatoes to the bake, serve with mashed potatoes, potato salad, or warm German potato dumplings.
Simple Salad: A crisp green salad with a sharp vinaigrette helps cut through the richness of the dish.
Pickled Vegetables: Serve with a side of pickles, pickled red onions, or peppercorninis for a tangy crunch.

Storing and Reheating Leftovers

This dish makes great leftovers. The flavors often taste even better the next day.

Storage: Let the leftovers cool completely. Store them in an airtight container in the refrigerator for up to 3-4 days.
Reheating: For best results, reheat in the oven at 350°F until warmed through. You can also use a skillet over medium heat. Add a splash of water or broth to prevent drying out. The microwave works in a pinch, but it may soften the texture of the brats casing.
Freezing: You can freeze this dish for up to 2-3 months. Thaw in the refrigerator overnight before reheating. Note that the sauerkraut may become a bit softer after freezing.

Troubleshooting Common Issues

If something didn’t go as planned, here are likely causes and fixes.

Brats are Dry: This usually means they were overcooked. Always use a meat thermometer. Also, covering the dish for the first half of cooking keeps them moist by trapping steam.
Sauerkraut is Too Soggy: You may not have drained it well enough, or the dish was covered for too long. Make sure to drain thoroughly and don’t skip the uncovered browning step.
Lack of Browning: Your oven rack might be too low, or the oven temperature could be off. Use an oven thermometer to check. Also, ensure the dish is uncovered for the final 15-20 minutes.
Dish is Too Tangy: If the sauerkraut flavor is too strong for your taste, you can rinse it under cold water before using. Next time, try adding a bit more apple or a teaspoon of brown sugar to balance the acidity.

Frequently Asked Questions (FAQ)

Do I need to boil brats before baking them?

No, you do not need to boil brats before baking them in this method. The covered baking stage effectively steams and cooks them through gently. Pre-boiling can actually remove flavor from the sausage.

Can I use frozen bratwurst?

It’s best to thaw frozen bratwurst in the refrigerator first. Baking them from frozen will extend the cooking time significantly and may lead to uneven cooking where the outside is overdone before the inside is safe to eat.

What temperature should brats be cooked to?

Bratwurst should be cooked to an internal temperature of 160°F (71°C). This is the safe temperature for ground pork and ensures they are fully cooked and juicy.

How long to cook brats and sauerkraut in the oven?

The total time is about 45-50 minutes at 400°F. This includes 30 minutes covered followed by 15-20 minutes uncovered for browning. Always check the final internal temperature with a thermometer.

What kind of beer is best for cooking brats?

A lager, pilsner, or a mild ale works very well. Avoid very bitter or dark beers like stouts, as they can make the sauerkraut taste overly bitter. The beer flavor mellows and sweetens as it cooks down.

Is it better to bake or boil brats?

Baking is generally prefered for flavor and texture. Boiling can leach flavor into the water, while baking concentrates the juices and allows for caramelization. The oven method is also simpler and more hands-off.

Final Thoughts

The oven method for cooking brats and sauerkraut is a true winner for simplicity and taste. It delivers a comforting, flavorful meal with very little active effort from you. The key steps are simple: combine your ingredients, cover and bake to cook through, then uncover to brown and caramelize.

Remember, this recipe is highly adaptable. Start with the basic version, then try adding apples, onions, or beer on your next attempt. Once you see how easy and reliable it is, it will likely become a regular in your dinner rotation. The next time you’re planning a meal, give this straightforward oven technique a try. You’ll appreciate the delicious results and the easy cleanup.