How Long to Cook Brats in Oven: Temperature Mode Cooking Time
Hey, friends! Let me tell you—oven-baked brats are one of my favorite go-to meals when the grill’s covered in snow or I just want a no-fuss dinner that still brings the flavor. People always ask me, “How long do I bake brats in the oven?” The answer depends on whether they’re raw, pre-cooked, or frozen—but trust me, it’s easy once you know the sweet spots. So let’s talk times, temps, and all the pro tips I’ve picked up from years of cooking brats in every kitchen you can imagine.
Cooking Time Table for Brats in the Oven
| Bratwurst Type | Oven Temp | Cooking Time | Flip Halfway? | Internal Temp |
| Raw brats (uncooked) | 400°F | 20–25 mins | Yes | 160°F |
| Pre-cooked brats | 400°F | 15–18 mins | Optional | Heated through |
| Frozen brats | 400°F | 30–35 mins | Yes | 160°F |
Oven Temperature Guidelines for Bratwurst
| Temperature | Result | Chef’s Take |
| 350°F | Gentle cook, very juicy | Great if you’ve got time |
| 400°F | Crispy skin, juicy inside | My favorite—balanced and reliable |
| 425°F | Fast and browned, risk drying | Use only if brats are pre-cooked |
FAQ – 15 Real Kitchen Questions About Oven-Baked Brats
How long do I cook raw brats in the oven at 400°F?
From experience, I go 20 to 25 minutes, flipping halfway through. I always use a meat thermometer to check for 160°F inside—juicy every time.
Can I bake frozen brats straight from the freezer?
I’ve done it plenty of times. Add 10–15 minutes to the usual cook time and flip them a few times to get an even cook. They come out great!
Should I cover brats in the oven?
Nope, I like to leave them uncovered. That way, the skin crisps up beautifully. If you cover them, they’ll steam instead of roast.
Do I need to flip brats while baking?
I always do. Halfway through, just a quick turn with tongs ensures even browning on both sides. Makes a big difference in texture.
What’s the best pan to use for baking brats?
I go for a heavy-duty sheet pan lined with foil. Sometimes I’ll add a wire rack so the heat circulates underneath too.
Can I add onions or peppers while cooking brats?
Absolutely. I toss sliced onions and bell peppers in olive oil, scatter them on the pan, and roast them right alongside the brats. Flavor bomb.
What internal temperature should brats reach?
Always 160°F for raw brats. I’ve learned to never guess—always use a meat thermometer. It’s the most reliable way to avoid undercooking.
Should I boil brats before baking?
I’ve tried it both ways. If I want super juicy brats, I’ll simmer them in beer for 10 minutes first. But honestly, straight oven roasting works just fine.
Can I finish brats under the broiler for extra crispiness?
Yes, and I do this often. The last 2–3 minutes under a hot broiler gives you that nice snap on the skin. Just keep your eye on them—they can burn fast.
How do I keep brats from drying out in the oven?
I brush them lightly with oil and avoid overcooking. If you go past 160°F, they start to dry. I also let them rest for 5 minutes after baking.
Can I cook a large batch of brats at once?
Totally. I space them out so they’re not touching and rotate the pan halfway through. I’ve baked two dozen brats for a party—no problem.
Should I poke holes in brats before cooking?
No way. I used to do that, but I learned the juices just leak out and you lose flavor. Keep them sealed and juicy.
Are oven-baked brats as good as grilled?
Honestly, yes. I’ve cooked them both ways and if you crisp the outside properly in the oven, you still get great texture and big flavor.
Can I add BBQ sauce while baking?
Yes—but only in the last 5 minutes. I’ve made the mistake of adding it too early, and it just burns. Add it near the end and broil if you want that glaze.
What’s your personal favorite way to serve baked brats?
I toast the buns in the oven during the last few minutes, load up with sautéed onions and mustard, and serve with a cold beer. Simple, perfect, and pure comfort.