Baked Brats - How To Cook Bratwurst In The Oven
Perfectly baked brats on a sandwich bun, topped with stone ground mustard and some sautéed bell peppers, served with a side of potato salad or sauerkraut will make your inner lederhosen happy.
Servings: 4
Calories: 457kcal
Ingredients
- 4 brats of your choice
- 4 sandwich buns
- ½ red bell pepper, sliced
- ½ green bell pepper, sliced
- ½ yellow onion, sliced
- 2 tablespoons butter
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon caraway seed (optional)
- 2 tablespoons stone ground mustard
Instructions
- Preheat oven to 400 degrees F.
- Line a baking sheet with parchment paper or aluminum foil (for easier clean up) and place the brats so they are not touching.4 brats of your choice
- Bake for 10 minutes, turn, and bake for another 7 minutes.
- Use a meat thermometer and make sure they reach an internal temperature of 160°F in the middle.
- In the meantime, heat butter in a skillet until it slightly bubbles but doesn’t brown (medium-low heat).2 tablespoons butter
- Add sliced onions and cook for about 3 minutes until they become slightly caramelized.½ yellow onion, sliced
- Then, add the sliced peppers and cook everything for an additional 10 minutes, stirring occasionally. You want the veggies to be al dente, still slightly firm.½ red bell pepper, sliced, ½ green bell pepper, sliced
- Season with salt, pepper, and caraway seeds (if used), and taste.½ teaspoon kosher salt, ½ teaspoon freshly cracked black pepper, ½ teaspoon caraway seed (optional)
- Place brat on sandwich roll, smother with the onions and bell peppers, and finish off with a generous dollop of stone ground mustard,2 tablespoons stone ground mustard, 4 sandwich buns
- Serve with a side of sauerkraut, potato salad, or cole slaw and - if you like beer - an ice cold glass of German lager or pilsner.
Notes
- Cooking tip: Regardless of whether you bake a couple brats in your toaster oven or in the big boy, if you want to create a nice crisp top that looks and tastes like it’s from the grill, turn on the oven broiler and broil the brats for a couple of minutes at the end. To really make them visually pop, make a couple of slits along the top (after they finish baking, so as not to lose any juices) before broiling.
-
Substitutions
Substitutions are a funny thing. Are we looking to substitute something because of an allergy or certain food restrictions (diets)? Or because we don’t have a particular item or we simply don’t like the taste of an ingredient? I certainly don’t know so I’ll keep this list to a minimum.
- Brats - of course you can use hot dogs, but…
- Sandwich Bun - go bunless, if you must
- Stone Ground Mustard - any mustard you like is fine
- Caraway Seeds - Fennel seeds
- Peppers and Onions - add sauerkraut and/or cabbage. Or how about everything?
- How do you know when your brats are ready? most brats are already fully cooked. But if you are using fresh brats, make sure to bring the internal temperature to 160°F. The easiest way to check this is by using a meat thermometer.
- Suggestion: If you enjoy this, then you're gonna love our sausage and cabbage casserole!
Nutrition
Calories: 457kcal | Carbohydrates: 36g | Protein: 16g | Fat: 28g | Sodium: 1296mg | Potassium: 392mg | Fiber: 3g | Sugar: 3g | Vitamin A: 709IU | Vitamin C: 32mg | Calcium: 89mg