bratwurst recipes

Cooking brats in the oven is a quick and easy way to cook bratwurst when you don&#x27;t want to pull out your grill. Oven-baked brats are even faster than grilled sausages and turn out amazing!

 Serve with fried cabbage, sauerkraut, a bun, German potato salad, cucumber salad, roasted vegetables, broccoli cheese soup, your favorite kind of mustard, and beer of course!

Cooking Brats in the Oven

bratwurst

Turn your oven to 400F and make sure...

Turn your oven to 400F and make sure the oven rack is in the center position.

Lay the uncooked fresh bratwurst on the baking...

Lay the uncooked fresh bratwurst on the baking sheet, making sure to spread the sausages out and give them plenty of space.

You'll get started by baking the bratwurst on...

You'll get started by baking the bratwurst on one side for 10 minutes.

Flip the sausages over with a spatula or...

Flip the sausages over with a spatula or tongs, and continue cooking for 5-7 more minutes until the oven-baked brats are browned.

IMPORTANT NOTE: Brats cooked in the oven by...

IMPORTANT NOTE: Brats cooked in the oven by themselves cook FASTER than if you add other veggies on the pan. Bratwurst cook in just 15 minutes but when you add ingredients like peppers, onions, or other vegetables they take LONGER to brown and might need to be cooked 20-25 minutes.

Cooking bratwurst with peppers and onions is super...

Cooking bratwurst with peppers and onions is super easy!

Thinly slice 1-2 bell peppers and one onion....

Thinly slice 1-2 bell peppers and one onion. Lay on the large baking sheet that the bratwurst will also be cooked on. 

Drizzle with 1+ Tbsp olive oil, and sprinkle...

Drizzle with 1+ Tbsp olive oil, and sprinkle with 1/2 tsp salt (or garlic salt) and 1/4 tsp pepper. Mix the peppers and onions together on the pan.

Lay the bratwurst on the pan with the...

Lay the bratwurst on the pan with the vegetables, just make sure the bratwurst is directly touching the parchment paper to help turn them brown. After the brats get cooked in the oven for 10 minutes and get flipped, also stir the vegetables on the pan.

The vegetables should be done at the same...

The vegetables should be done at the same time as the baked bratwurst. Sometimes we like to drizzle a little balsamic glaze over the peppers to add an extra punch of flavor.

Cook until the sausage is browned, which could...

Cook until the sausage is browned, which could take 20-25 minutes. The more veggies you're cooking on the pan with the bratwurst, the longer it will take for them to brown.

A unique recipe for bratwurst casserole with simple pantry ingredients. Made from scratch, this easy casserole recipe is dairy-free and super simple to make!

Bratwurst Casserole

olive oil (, see note 1)

onion (, sliced)

garlic (, minced)

bacon

potatoes (, peeled and sliced, (750 grams))

salt

black pepper (,

thyme

vegetable broth ((120 milliliters))

mustard

Preheat oven to 350° Fahrenheit (175° Celsius).

Heat 1 tablespoon oil in a skillet/frying pan and add sliced onion and bacon. Sauté for a few minutes (about 3) before adding minced garlic. Stir until garlic releases its flavor, about a minute. Turn off the heat.

In a mixing bowl, combine together sliced potatoes, remaining olive oil, salt, black pepper and thyme. Give everything a good toss to make sure the seasoning is evenly distributed.

Throw in sliced bratwurst and mustard. Add bacon and onions and mix well.

Place the seasoned potatoes in an oven-proof dish/casserole and pour broth over. Cover with aluminum foil or lid.

Place in a preheated oven and bake covered for 30 minutes. Remove lid and stir. Cook for a further 15-20 minutes or until the potatoes are cooked through.

Plate and spoon some of the juices over the casserole.

Enjoy warm!

Homemade German Bratwurst Recipe

pork

300 g veal

g kosher salt

g white pepper

marjoram

g caraway

ginger

g nutmeg

g water

Grind meat through 3/16” (3 mm)  plate.

Whisk the egg whites.

Mix the ground meat and all ingredients together.

Stuff into 32-36 mm hog casings forming 4” (10 cm) links.

Keep in a refrigerator or freeze for later use.

Made with just peppers, onions, bratwurst, and beer these Slow Cooker Beer Brats is one of the easiest bratwurst recipes around. Enjoy these tender, juicy brats on a bun with your favorite toppings for an easy dinner or put out a toppings bar for game day with friends!

Beer Brats

brats

onions

yellow bell pepper

red bell pepper

green bell pepper

pepper

garlic powder

beer

Spray a 6-quart slow cooker with nonstick spray.

Place all the ingredients into the slow cooker.

Put the lid on and cook on low for 8 hours (or high for 4 hours.)

Enjoy as is or with buns and your favorite toppings.

Try making bratwurst from scratch! You’ll love the authentic flavors, the fresh ingredients, and the lack of preservatives. It’s easy with my step-by-step photo tutorial on how to make your own Beer Bratwurst.

Homemade Beer Bratwurst

pork shoulder/butt

veal

Kosher salt

onion powder

white pepper

celery salt

allspice

caraway seeds

Italian flat leaf parsley (leaves only, finely chopped)

oz excellent quality wheat beer (such as Widmer Hefeweizen)

Freeze meats (about one hour). Slice meat and grind with the coarse grinding plate. Return to freezer for another 30 minutes.

Combine seasonings, with exception of the beer. Incorporate into the ground meat using a mixer or your hands.

Grind the meat a second time, using the fine grinding plate.

Check seasonings by taking a small piece of the meat mixture, forming it into a patty and frying it a pan. Adjust seasoning if necessary.

Drizzle beer on the sausage mixture, tossing with hands. Cover tightly and refrigerate overnight.

Grind &amp; Mix the Meat

Soak the casing in cold water for 30 minutes and rinse.

Lubricate the tip of the sausage stuffer with a little olive oil and start stuffing the meat mixture into the casing by guiding it through the attachment. Don’t forget to tie a knot at the end so you don’t lose any of your precious filling! If you don&#039;t have a sausage stuffing kit, a pastry bag with a very wide tip would work. Take your time to make sure the mixture is packed consistently. Knot the other end. Use a sterilized needle to release any air bubbles in the casing.

Create sausage links by gathering about 6-8 inches of sausage and twist at least three times to form a tight seal. Remember that the bratwurst may shrink during cooking.

Allow to dry on a rack in a cool environment for about 30 minutes or until casings are dry to the touch. Refrigerate or freeze until ready to use. The sausages may be kept for 1-2 days in the refrigerator.

Stuff the Sausage

Top 5 bratwurst recipes recipes from across the web

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Top Tags

Cooking Brats in the Oven

Bratwurst Casserole

Homemade German Bratwurst Recipe

Beer Brats

Homemade Beer Bratwurst

Top 5 bratwurst recipes recipes from across the web

The most viewed bratwurst recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cooking Brats in the Oven

Bratwurst Casserole

Homemade German Bratwurst Recipe

Beer Brats

Homemade Beer Bratwurst

The most viewed bratwurst recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine