Easy Baked Brats: One and Done
Who doesn’t love grilled bratwurst? I do! We Texans are admittedly a bit crazy and grill no matter what time or temperature; however, sometimes when the weather is unseasonally cool – it’s a bone chilling 70 degrees in Austin today! – I don’t mind being a little lazy and heating up the house a bit. These Easy Baked Brats: One and Done are great anytime, any day of the week, in any weather, and for any occasion. Just five ingredients and about 35 minutes of your time = hearty, tasty eats that are sure to please. So incredibly simple; and can be made in advance and kept warm until ready to serve. Let’s go!
- 1 pack fully cooked bratwursts of your choice [I used Boars Head in this batch]
- 1 – 15 oz can reduced sodium petite diced tomatoes, drained
- 1 – 12 oz bag or jar of prepared sauerkraut, including liquid [I used Boars Head in this batch]
- 1 cup dark lager beer [I used Shiner Bock in this batch]
- 2 tbsp caraway seeds
Preheat oven to 375 degrees Fahrenheit. You’ll need an oven proof baking pan – think rectangular cake type – with at least a 2 inch depth [use disposable aluminum if you like]. No need to spray or coat with oil.
On a cutting board, using a sharp knife, gently score each brat at the bias about 1/4 of the way deep from end to end; and then repeat in the opposite direction. Take care not to cut all the way through the sausage.
Pour tomatoes, sauerkraut and liquid, beer, and caraway seeds in the baking pan. Gently combine. Add brats scored side down, pushing them through the mixture to just touch the bottom of the pan. Place in oven on middle rack, uncovered. Bake for 10 minutes.
After 10 minutes, remove from oven, stir mixture and flip brats. Cook an additional 15 minutes or until the brats have browned nicely [oven temperatures vary].
That’s it! Serve Easy Baked Brats: One and Done with your favorite mustard and bread – pretzel buns are a great option – and enjoy! Oh, the leftover beer pairs beautifully if you like. 😉 Cheers! Remember, always have fun in the kitchen!
Serves 4; recipe can be easily multiplied.
Note: If you don’t want to use beer, simply include the liquid from the can of tomatoes instead.
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