This is how to cook bratwurst and onions in beer (in the oven) without splitting. You can add peppers too if you want to make this German sausage meal packed with lots of flavorful. Perfect for Oktoberfest.
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Brats and beer is the classic German meal I used to eat with my Grandpa (who immigrated from Germany) at Oktoberfest. Of course you can cook this a number of different ways but the oven works the best we think, then serve in buns with sauerkraut and mustard and enjoy!!
Lager is a traditional choice for cooking brats, particularly in German cuisine. It adds a mild, malty sweetness that complements the rich flavor of the bratwurst sausage without overpowering it.
Pale ales can add a bit more hoppy edge that can enhance the overall flavor. This is a good option if you want something a little bolder. Darker German lagers add a rich maltiness where Dunkel or Märzen can bring out the savory, umami aspects.
Ingredient Notes
Bratwurst is bought raw with a casing on the outside. Pork needs to be cooked to a minimum temperature before consuming so remember to check when done. You will want a bit of olive oil to saute the onions and garlic in the first step.
Onions can be either yellow or white depending on your preferences. Keep in mind that thicker pieces will stay a bit firmer and not get mushy. I suggest about a 1/2″ thickness for the best outcome.
You are going to want to have plenty of minced garlic. I use this so much I buy it in bulk at Costco but you could dice fresh cloves if you prefer.
And for the best liquid to cook in ever, you will want a can of your favorite beer. I prefer a light one but you could go all the way with a deep lager for a deeper flavor.
Tips for Cooking Bratwurst Without Splitting
Avoid Cold Brats, so take out of the refrigerator about 15-20 minutes before you cook them. If they are allowed to come closer to room temperature it helps links cook more evenly and reduces the chance of splitting the casing.
Gently Pre-Cook in a pot of cold water or beer (for added flavor) to Boil Brats over medium-low heat simmering slowly for about 10-15 minutes until they are partially cooked.
Preheat the Grill or Pan over medium heat first for best results. If using a grill, set up a two zone fire, with one side hotter for searing and the other cooler for finishing the cook.
Rest is recommended for a few minutes. This allows the juices to redistribute within the sausage, making them juicy and flavorful without risking splitting.
Some people recommend piercing the casing to release steam, but this can cause high quality brats in the oven or stove to lose moisture. It’s generally better to avoid piercing and focus on gentle cooking methods instead.
How Long to Cook Brats and Onions In Oven
We have talked about Bratwurst in the Oven at 400 before and it basically takes 30 minutes. We will go over the step by step directions below for you. There is very little prep. You can use a sheet pan or casserole dish if you wanted to add sliced onions and peppers with them.
How Long to Cook Frozen Bratwurst and Onions in Oven
You can actually make these right out of the freezer, no defrosting necessary!! In the oven you would use the same directions below. Timing doesn’t typically change much, if anything you would add 1-2 minutes longer to reach the safe ideal temp. of 160 in the center. In the Crockpot wouldn’t make a difference either.
I would say the best result though comes in how to cook Frozen Sausage in the Air Fryer. Reason being is you can slowly heat the center so it stays tender and then increase the temp. at the end to get that really crispy snap on the casing that you want!
Should you poke brats before cooking?
NO, please don’t do that. Instead, bake at a lower temperature for a bit longer so they don’t split, that is all that is needed. If you poke the casing all those wonderful juices to keep them juicy will leak out and the meat will be dry.
What internal temperature should bratwurst be?
Once the internal temperature reaches 160 degrees F. they are safe to eat. This is according of the USDA. Remove from the heat source and use a meat thermometer for your most accurate read.
How to Serve
If you want to serve this the classic way you need serve it with a white bread roll, spicy mustard and it would most likely have a spoon full of sauerkraut next to it. In the U.S. people have changed this up a bit by placing it inside a roll (like a hot dog) with the mustard and quick sauerkraut on the top.
Bratwurst and Onions Recipe
Equipment
- 1 casserole dish
- 1 pan
Ingredients
- 8 large bratwurst
- 1 large onion, sliced
- 2 tbsp garlic, minced
- 1 can beer, 12 oz
- 2 tbsp olive oil
Instructions
- Preheat your oven to 400°F (200°C). In a large skillet, heat olive oil over medium heat. Add the sliced onions and minced garlic, and sauté until softened and golden brown, about 5 minutes.
- Push the onions and garlic to the side of the skillet and add the bratwurst sausages. Brown them on all sides, about 5 minutes total. Pour in the beer, enough to cover the brats halfway. Bring to a simmer and let it cook for about 5 minutes.
- Transfer the brats and onions to a baking dish if needed (unless you use a large cast iron oven proof skillet and it is large enough to hold everything comfortably) Pour beer mixture from pan over meat if transferring to a dish.
- Season with a pinch of salt and pepper. Bake in the preheated oven for 20 minutes, or until the brats are cooked through to 160 degrees F in the middle and browned.
- Serve inside hoagie rolls, topped with mustard and sauerkraut if desired. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Other Cooking Methods
Slow Cooker directions
Crockpot Brats was a surprising win. Adding onions into the mix makes them a bit caramelized and super tender, perfect to serve on hoagie buns. Once again this method won’t give you a crisp on the outside but great for a large get together as they can be left on the warm setting for a while once done.
Air Fryer Cook Time
Preheat air fryer to 350 degrees for 5 minutes. Lay links inside basket without overlapping them. Cook for 7 minutes Flip over and cook for another 7 minutes Check internal temperature, cook until it reaches 160 degrees F Serve the sausages in hoagies or large hot dog buns with German potato salad or quick sauerkraut
Bratwurst on the Stove
Add a bit of butter to a large skillet over medium high heat. Once melted, add German sausage links and sear on all sides. Add slices of onions and can of beer. Bring mixture to a boil and reduce heat to medium low. Slowly boil for 10 minutes. Flip bratwurst over in the pan and continue to simmer for an additional 10 minutes.
Pressure Cooker Method
We have made batches of Instant Pot Brats quite often. These are quick and will produce a very tender outcome, they will not have a snap or crisp to them though. If you want this you would need to sear at the end with a skillet and a bit of butter.
Smoker cook time
Want to make Johnsonville Brats on Traeger during the summertime? It is one of our favorite ways ever but don’t always have time to do it. The cook time isn’t long but the prep to get your machine ready to get started does take a bit of time. You will get a terrific smoky flavor to the outside and that SNAPPY sound you really love this way.
FAQ
This is all about the casing. Natural casings give you the best result for this. These are typically made from the intestines of animals like pigs or sheep, have a natural elasticity and firmness that give links their characteristic snap sound you hear when bitten into or cut. The proportion of meat to fat in the affects this too. Too much fat can make the sausage soft, reducing the snap.
