Cook Bratwurst sausages in the oven - tips

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What you need

You can use a cookie sheet, a baking pan or whatever baking tray you have, just large enough to hold all the sausages without touching each other.
A rimmed baking tray prevents the sausage from rolling out.

Remove the baking sheet and place the sausages on the bottom of the baking tray in a layer. Use your gloves to lift the pot and carefully remove the baking tray from the oven. Place the tray on the counter or the heat-resistant pot mat on the kitchen table, then place the sausages on the foil lining in the tray.

To make sure the sausage is evenly cooked, be sure not to let the sausages touch on the tray. The sausages do not need to be too far apart, just about 1.3 cm.

Bake the sausage in the oven for 45 minutes, using tongs to turn it over once. After about 20 minutes of baking, carefully turn the sausage over with tongs. This step will make both sides of the sausage lighten. Put the tray back in the oven and bake for another 20-25 minutes or until the sausage is browned.

Be sure to use your gloves to lift the pot when handling it on the baking tray as it will be very hot.

Make sure that the internal temperature of the sausage reaches 71 degrees Celsius. Fully cooked sausages must reach a minimum temperature of 71 degrees Celsius. Put the food thermometer used to measure the meat temperature into the thickest part of the sausage to check.

During the cooking process, you should always judge meat cooked by internal temperature rather than by cooking time. Small sausages can only take 30 minutes to cook, while larger sausages can take up to an hour to cook.

Wait about 5 minutes for the sausage to cool and serve up. When roasting meat, the gravy is usually pulled back to the middle. Give the sausage "rest" for 5 minutes to give the gravy time to spread throughout the dish, and you will have a delicious soft moist sausage!

Store leftover sausages in a sealed container in the refrigerator for 3-4 days, or store in the freezer for 1-2 months.

Food with sausage: Try serving the sausage with sautéed onions and bell peppers, roasted vegetables or potatoes!

Method 2 of 3: Bake on fire

Take the top grill out of the oven. Most newer models have a heat bar on the top of the oven. The upper heat bar radiates heat and direct down the food to heat it up quickly, and the best way to take advantage of this is by placing the food as close to the heat bar as possible.
- If it's an old oven, the top heat bar might be in the drawer below the main oven compartment. In this case, you do not have to take out the baking rack.
Place the sausages on the top grill so that they do not touch each other. The top grill will have gaps and are usually placed in a different tray. These openings will allow the hot air in the oven to circulate around the sausages and allow them to cook even more.
- It is important to have a drip tray placed under the upper grill, as the sausage will drip water while baking. Falling gravy on the bottom of the oven could cause a fire.
Roast the sausage for 15-20 minutes, turn it over every 5 minutes. Use tongs to carefully turn the sausage over every 5 minutes to prevent it from burning. You may have to pull out the baking sheet a bit to turn it over. If you have to pull out the baking tray, be sure to lift the pot with gloves to prevent burns.
- Be very careful, don't touch the top of the oven when you turn the sausage over. The upper bar is extremely hot and can cause severe burns.
Remove the sausages when they are golden and have scorch marks on the grill. Although roasted sausages usually do not have grill cuts, you may also see some of these when baked on the grill in the oven. This is a great way to get a taste of charcoal grill even on cold rainy days where you can't have an outdoor grill!
- Since Bratwurst sausages are made from pork, it is important that you take the temperature to judge the degree of maturity rather than relying on the appearance of the sausage.
Use a meat thermometer to make sure the inside temperature of the sausage reaches 71 degrees Celsius. Place the thermometer in the center of the hot dog at the thickest part. If the temperature is 71 degrees Celsius, the sausage is done!
- If the sausage isn't cooked, put it in the oven for another 5 minutes until the right temperature is reached.
Let the sausage "rest" for 5 minutes before serving. This way you won't burn your mouth, but the gravy will have enough time to spread all over the sausage. The end result will be a delicious soft moist sausage that almost just came out of the grill!
- You can store uneaten sausages in a sealed container or zippered plastic bag. Sausages can be kept for 3-4 days in the refrigerator and 1-2 months in the freezer.
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Method 3 of 3: Braised sausage with beer in the oven

Cut the onion into round slices and chop 2 garlic cloves. Carefully cut a white onion into round slices about 0.6 cm thick with a sharp knife and separate it with your hands. As for the garlic, you will chop 2 cloves of garlic as small as possible.
- If you don't like to eat a lot of onions or onions you bought at the store are too big, you can just use half a bulb.
- If you get watery eyes while cutting onions, try putting them in the freezer 10-15 minutes beforehand. Do not wait any longer, lest the onion becomes saggy.
- Some people do not include garlic in recipes. While garlic helps to complete the flavor of onions and beer, you can avoid garlic if you don't like it.
Spread the onion and garlic into a deep baking dish. As long as the baking dish is at least 5-8 cm deep, the size doesn't matter. However, in this case a standard 23cm x 33cm baking tray will fit.
- A one-course meal is easy to clean, but you can still opt for a disposable aluminum baking tray to make the task even simpler!
Sprinkle with olive oil, Worcestershire sauce and sprinkle salt and pepper over onions. After adding onions and garlic to the baking tray, you will sprinkle 1-2 tablespoons (15-30 ml) of olive oil, 2-3 tablespoons (30 ml - 45 ml) of Worcestershire sauce and taste salt. . Stir all the ingredients together.
- If you want the sausage to be sweet, you can add 1 tablespoon of brown sugar.
- If you like hot sausage, add 1 teaspoon of dried red chili in the form of wings.
Put 5 sausages on the onion mixture. Gently press down on the sausage mixture as it is placed in the baking tray. Since the onions will cook softly in beer, it surrounds the sausage and adds flavor to the dish.
Pour 2 350 ml cans of beer into a baking tray. Choose which type of beer is up to you. You can use the cheapest beer sold at home markets or beers made in limited quantities at your local brewery. Regardless of the type of beer, pour enough beer to cover about half a sausage.
- Different beers will taste different. For example, lager has a mild taste, IPA will leave a bitter aftertaste, and stout will have a richer, richer taste.
- If you want a beer that is more creamy than lager but not as strong as a stout, you can choose an amber or a red beer.
- Depending on the size of the baking tray, you may not need to run out of beer in the recipe.
Cover the baking tray with aluminum foil. Cover the foil tray and fold it around the top of the tray to seal it. This way the sausage is steamed, and the result will be a flavorful and juicy sausage.
- If a piece of foil does not cover the baking tray, you can use 2 overlapping pieces.
Place the tray in the oven and bake for about 1 hour, turning the sausage over once. Once you've covered the tray with foil and the oven is hot, place the sausage tray in the center of the oven. After about 30 minutes, you can flip the sausage. Carefully remove the pot from the pot by gloves and turn the sausage over, then put it in the oven for another 30 minutes.
- Be very careful when opening the foil, as the steam will escape. Remember not to keep your hands and face in the air to avoid burns.
- Do not poke the sausage with a fork to lest the broth spill out.
- After 1 hour, you can use a meat thermometer to place it on the thickest part of the sausage. If the temperature is 71 degrees Celsius, the sausage is done! If not, leave it in the oven for another 5-10 minutes until the right temperature is reached.
Place the sausage on a bagel and place the onions on top. Onions cooked in beer are the perfect spice to sausages on soft bread. If you like, you can toast and add mustard on the sausage, or just leave it with soft bread if you like.
- Put leftover sausages in sealed containers and keep in the refrigerator for 3-4 days, or store in the freezer for up to 2 months.
Other spices placed on top of the sausage: Try braised beer sausage with some German-style sauerkraut, mustard or pickled jalapeno!
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