While there's no wrong way to cook bratwurst, cooking them in the oven is about as easy as it gets.If the weather isn't nice enough for grilling, it's a great option to make a plump, juicy sausage with almost no effort.You won't be sorry you gave this a try, even if you're using your brats in a recipe or enjoying them on a bun.
Step 1: Place a rimmed baking pan in the oven.
To hold the foil in place, crimp the edges of the pan and spread a sheet of foil across it.It will help keep the brats from sticking to the pan.As the oven preheats, place the pan in it's oven so it can get hot.You can use any pan you have on hand.It needs to be large enough to hold all of the brats so that they don't touch each other.The brats won't be able to roll off the side if you use a rimmed baking sheet.
Step 2: Place the oven in the middle of the room.
When you put the pan in the oven, turn it to 400 F.The oven needs about 10 minutes to warm up.If you have a thermometer on your oven, you can use it to monitor the temp so you know when the oven is ready.Since the temperature will already be stable when you add the food, preheating the oven will give you more consistent results.You can get a nice sear on the outside of the sausages by preheating the baking pan along with the oven.
Step 3: Put the brats in a single layer.
To remove the baking pan from the oven, use oven mitts.Set the pan on top of the stove or on a heat-safe mat on the counter, then add the bratwursts.Make sure the brats don't touch each other on the sheet.Since they don't need much space between them, you should be fine.
Step 4: The brats should be placed in the oven for 45 minutes.
After the brats have been cooking for a while, make sure to turn them over with tongs.They should brown evenly on both sides.Return them to the oven and cook them for another 25 minutes or so.When handling the pan, use oven mitts as it will be very hot.
Step 5: The internal temp of the brats should be 160 F.
To fully cook the brats, they need to be at least 160 F.You can check the temperature of the sausage with an instant-read meat thermometer.When cooking meat, always judge the doneness by the internal temperature rather than the time it has been cooking.Smaller brats can be cooked in 30 minutes, while larger ones can take an hour.
Step 6: The brats should be cool for about 5 minutes.
The juices draw toward the center of the food when meat cooks.If you allow the brat to rest for about 5 minutes, you will give the juices time to redistribute through the food, resulting in a delicious, tender brat!In the fridge for 3-4 days, or in the freezer for 1-2 months, you can keep your bratwurst.
Step 7: Move the top rack high in the oven.
The top of the oven is where the Broiler is located.The best way to take advantage of the heat from the Broil is to get the food close to it.The drawer beneath the main oven compartment may be where the Broiler is located.You don't need to move the rack if this is the case.
Step 8: Allow it to preheat for 10 minutes by turning on the broiler.
Broilers don't have a set temperature.You should turn it on if it only has on and off.The broiler should be set to high if it has a low setting.It will take about 10 minutes for the oven to preheat.Since the broiler will get hot very quickly, it is important to adjust the rack in the oven.You could burn yourself.
Step 9: The brats should be placed on a pan that is not touching.
A pan with slots in the bottom usually fits inside of a tray or pan.The slots allow the hot air in the oven to circulate around the sausages, resulting in a more even cook.It is important to have a tray under the pan so that the brats can get some juices while they are cooking.The juices could become a fire hazard if they fall into the oven.
Step 10: The brats should be broiled for 15-20 minutes.
To prevent them from burning, use tongs to flip the brats.Pull the pan out of the oven in order to flip it.If that is the case, be sure to use oven mitts.When flipping brats, be careful not to touch the top of the oven.The element could give you a serious burn.
Step 11: Take the brats out when they're not completely cooked.
If you cook brats in the oven they will not result in grill marks, but you will start to see some darker lines on the brat.If it's too cold or rainy to grill, this is a great way to get some of the delicious char you've been missing.It is important to take the temperature to judge the doneness, rather than relying on the brats appearance.
Step 12: The internal temp of the meat should be 160 F.
It's a good idea to put an instant-read meat thermometer in the center of the bratwurst.The brats are done if the temperature is 160 F.If the brats are not ready, put them in for another 5 minutes.
Step 13: Take a break for 5 minutes.
It will keep you from burning your mouth, but it will also give the juices time to spread through the meat.The end result will be a brat that is tender and delicious.If you have leftovers, put them in a container or bag.They can be kept in the refrigerator for 3-4 days or the freezer for 1-2 months.
Step 14: Place your oven at 400 F.
To make sure everything gets cooked through, you will want an oven that is really hot.You should give the oven about 10 minutes to reach the desired temperature.You can be more accurate with your cooking times by preheating the oven.When calculating how long the food has been cooking, you have to account for the heating time.
Step 15: Cut an onion into rings and a garlic clove.
Use a sharp knife to slice a medium white onion horizontally to make rings that are about 4 in (0.64 cm) wide, then break them up with your hands.To get the garlic, mince 2 cloves as finely as possible.If you don't like a lot of onions, or if you picked a large onion at the grocery store, it's fine to only use half.If you see water in your eyes when you cut onions, put the onion in the freezer for a few minutes.It could make the onion mush if you leave it in longer than that.Some people don't want garlic in the recipe.If you prefer, you can remove the garlic from the onions and beer.
Step 16: The onions and garlic should be spread in a dish.
The size doesn't matter if the baking dish is at least 2–3 in.A standard 9 in 13 in pan is a good option.The 1-dish meal is great for easy clean-up, but if you want to make it even simpler, use a disposable aluminum baking dish.
Step 17: Over the onions, place olive oil, salt and pepper, and Worcestershire sauce.
When you add the onions and garlic to the baking dish, add olive oil, and salt and pepper to taste.To combine it, stir everything together.Brown sugar can be added to sweeter brats.If you like brats with a lot of pepper, add in 1.5 grams of red pepper flakes.
Step 18: There are 5 brats on top of the onion mixture.
When placing the brats in the pan, place them slightly into the onions.As the onions cook in the beer, they will surround the brats, making them more delicious.
Step 19: There are 2 beers in the dish.
The type of beer you drink is up to you.You can use anything from the cheapest option at your neighborhood market to a microbrew that is made at a local brewery.The beer should be poured into the pan until the brats are halfway submerged.Different beers have different flavors.A lager will have a mild taste, anIPA will leave a bitter flavor, and a stout will be richer and deeper.If you want a beer that is a little richer than a lager but not as dark as a stout, opt for an amber or red beer.You may not need to use all of the beer if the pan you are using is small.
Step 20: The pan should be covered tightly with aluminum foil.
Place a long sheet of foil over the pan.This will help the bratwurst to steam as it cooks, and the result will be a more juicy sausage.If one sheet of foil doesn't cover the pan, use 2 sheets.
Step 21: The pan should be in the oven for about an hour.
The brats should be placed on the center rack of the oven once you have covered the pan.They will be ready to flip after about 30 minutes.Remove the pan and cook the sausages in it for another 30 minutes.When opening the foil on the pan, be careful as steam will escape.You could be burned if your hands and face are in the path of the steam.If you pierce the brats with a fork, the juices will run out.The internal temperature of the thickest should be tested after the hour.The bratwursts are done if the temperature is 160 F.If they don't reach the right temperature, put them back in the oven for another 5 minutes.
Step 22: The brats are served on a bun with onions.
The beer-cooked onions make a great topping for brats.You can either toast the bun and top the brats with mustard or just enjoy them plain on a soft bun.You can keep leftover brats in the fridge for 3-4 days or freeze them for up to 2 months.