If you’re looking for a simple, hands-off way to make a classic meal, learning how to cook brats and sauerkraut in oven is your answer. This method is incredibly easy and delivers fantastic flavor with minimal cleanup, perfect for a weeknight dinner or feeding a crowd.
Oven roasting brings out the best in both the sausages and the sauerkraut. The brats get beautifully browned and juicy, while the sauerkraut caramelizes and mellows in flavor. You just need one pan and a few basic ingredients. Let’s get started on this foolproof technique.
How To Cook Brats And Sauerkraut In Oven
This is the core method for a classic, no-fuss result. The key is letting everything roast together so the flavors combine.
What You’ll Need
- Bratwurst: 5-6 fresh, raw bratwurst sausages. You can use pork, beef, or chicken varieties.
- Sauerkraut: One 32-ounce jar or two 14-ounce cans of sauerkraut. Drain it well, but you don’t need to rinse it.
- Onion: One large yellow or white onion, thinly sliced.
- Apple: One tart apple, like Granny Smith, cored and sliced. This adds a touch of sweetness.
- Liquid: 1/2 cup of a flavorful liquid. Beer (lager or ale), chicken broth, or apple juice all work great.
- Fat: 1-2 tablespoons of oil or butter. Olive oil, avocado oil, or even bacon fat are good choices.
- Seasonings: 1 teaspoon caraway seeds (traditional), 1/2 teaspoon black pepper, and a pinch of salt (taste the sauerkraut first, as it can be salty).
Step-by-Step Instructions
1. Preheat and Prepare Your Pan
Start by preheating your oven to 400°F (200°C). Take a large baking dish or a rimmed sheet pan. A 9×13 inch casserole dish works perfectly. You want something with sides to hold all the juices.
2. Combine the Sauerkraut Mixture
In the baking dish, combine the drained sauerkraut, sliced onion, and sliced apple. Sprinkle the caraway seeds and black pepper over the top. Pour your chosen liquid and the oil or melted butter over everything. Toss it all together until it’s fairly evenly mixed. Spread the mixture out into an even layer.
3. Add the Bratwurst
Nestle the raw bratwurst sausages into the sauerkraut bed, pushing them down slightly so they’re half-submerged. Don’t crowd them; leave a little space between each sausage for even browning. This positioning allows the brats to steam and roast at the same time.
4. Roast to Perfection
Place the pan in the preheated oven. Roast for 35 to 45 minutes. The cooking time can vary a bit depending on your oven and the thickness of the sausages. You’ll know it’s done when the brats are golden brown and cooked through, and the onions and sauerkraut are tender and starting to brown at the edges.
For extra browning on the brats, you can turn on the broiler for the last 2-3 minutes. Just keep a close eye on them to prevent burning!
5. Serve and Enjoy
Carefully remove the pan from the oven. Let it sit for a couple minutes before serving. This is traditionally served with hearty mustard, crusty bread or soft pretzel rolls, and maybe some mashed potatoes on the side.
Why This Oven Method Works So Well
The oven provides consistent, surround heat that you can’t easily get on a stovetop. The sauerkraut and apples have time to soften and sweeten, losing any harsh acidic bite. The brats cook evenly without the risk of bursting or burning that can happen in a skillet. All the flavors mingle together in the pan, creating a cohesive and delicious dish.
Essential Tips for the Best Results
- Don’t Skip Draining: Always drain your sauerkraut thoroughly. Excess liquid will prevent browning and make the dish soggy.
- Prick or Not to Prick: Avoid pricking the bratwurst sausages before roasting. Poking holes lets the precious juices escape, leading to drier sausages. The casings are designed to hold the moisture in during cooking.
- Check for Doneness: The safest way to check if brats are done is with a meat thermometer. Insert it into the center of a sausage; it should read 160°F (71°C).
- Use a Good Pan: A ceramic or glass baking dish is ideal because it distributes heat gently. A dark metal sheet pan will promote more browning, so you might need to reduce the time slightly.
Variations and Flavor Ideas
Once you’ve mastered the basic recipe, you can easily customize it to suit your taste. Here are some popular twists.
Beer and Bratwurst Classic
Swap the broth for a malty German lager or a flavorful amber ale. The beer reduces and adds a deep, rich flavor to the entire dish. Pour a little extra in your glass to enjoy with the meal.
Sweet and Savory Version
Add 2 tablespoons of brown sugar or a drizzle of maple syrup to the sauerkraut mix. A handful of fresh or dried cranberries can be a nice addition here too, especially in the fall.
Hearty Potato Addition
Make it a full one-pan meal by adding chunks of baby potatoes or sliced russet potatoes to the pan. Toss them with the sauerkraut and a bit of extra oil. They’ll roast alongside everything and soak up all the wonderful flavors.
Smoked Sausage Option
You can use fully cooked smoked sausage or kielbasa instead of raw bratwurst. Since they’re already cooked, you only need to heat them through. Add them to the pan for the last 15-20 minutes of cooking so they don’t become tough.
Common Mistakes to Avoid
Even a simple recipe can have pitfalls. Here’s what to watch out for to ensure your meal turns out great every single time.
- Using a Pan That’s Too Small: Overcrowding is the enemy of browning. If the sauerkraut is piled too high and the brats are squeezed in, they’ll steam instead of roast. Use a big enough pan.
- Forgetting to Preheat: Putting a cold pan into a cold oven changes the cooking dynamics. Always preheat your oven for consistent, predictable results.
- Overcooking the Brats: While brats are forgiving, they can become dry if left in too long. Use that meat thermometer to prevent overcooking.
- Stirring Too Much: Resist the urge to stir the pan during roasting. Let the bottom layer of sauerkraut and onions caramelize and develop flavor. You’ll mix it all when you serve.
Serving Suggestions and Leftovers
This dish is a complete meal on it’s own, but a few simple sides can make it even better.
Perfect Side Dishes
- Mustard: A variety of mustards is a must. Offer classic yellow, a grainy German mustard, and a spicy brown.
- Bread: Crusty rye bread, pumpernickel rolls, or soft pretzel buns are perfect for soaking up juices and making sandwiches.
- Potatoes: Creamy mashed potatoes, buttered egg noodles, or a simple potato salad are all traditional pairings.
- Vegetable: A simple green salad or some steamed green beans can add a fresh, crisp contrast.
Storing and Reheating
Leftovers keep very well. Store the brats and sauerkraut together in an airtight container in the refrigerator for up to 4 days. To reheat, place them in a covered oven-safe dish with a splash of water or broth and warm at 350°F until heated through. You can also reheat single portions gently in the microwave.
This dish also freezes surprisingly well. Freeze in portion-sized containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
Frequently Asked Questions (FAQ)
Can I use frozen bratwurst?
It’s best to thaw frozen bratwurst completely in the refrigerator before using. Roasting them from frozen will result in uneven cooking—the outside may over-brown before the inside is fully cooked.
Do I need to boil brats before baking them?
No, that’s not necessary with this method. The moist environment of the sauerkraut and the steady oven heat cooks the brats through perfectly without any pre-boiling. This saves time and preserves flavor.
What kind of sauerkraut is best?
Look for refrigerated sauerkraut in bags or jars, often found near the hot dogs or in the deli section. It’s usually less processed and has better texture and flavor than canned. However, canned sauerkraut works just fine in a pinch—just be sure to drain it well.
Can I make this ahead of time?
Yes, you can assemble the dish ahead. Combine the sauerkraut, onions, apples, and seasonings in the baking dish, cover, and refrigerate for up to 24 hours. When you’re ready to cook, take the dish out while the oven preheats, add the brats, and roast as directed. You might need to add a few extra minutes to the cooking time since everything is cold.
Is there a way to make this recipe less tangy?
If you prefer a milder sauerkraut flavor, you can rinse the drained sauerkraut under cold water in a colander. This washes away some of the extra brine. Also, using apple juice as your liquid and adding the apple slices will naturally sweeten and mellow the final dish.
What other sausages can I cook with sauerkraut?
This method is very versatile. You can use knockwurst, kielbasa, or even smoked pork chops. Adjust the cooking time based on whether the meat is raw or pre-cooked. The basic principle remains the same.
Final Thoughts
Knowing how to cook brats and sauerkraut in oven is a fantastic kitchen skill. It’s reliable, requires almost no active effort, and the results are consistently satisfying. The combination of savory, juicy sausage with tender, flavorful sauerkraut is a timeless one that appeals to almost everyone.
Whether you’re cooking for your family or preparing for a game day gathering, this dish won’t let you down. It’s hearty, flavorful, and embodies the essence of simple, comfort food. Give it a try next time you want a meal that practically cooks itself.