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Oven Braised Beer Brats

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Cooking the brats in the oven does free up quite a lot of space on the grill. Giving you a chance to get the burgers, dogs, corn on the cob... whatever it is, out of the way. After the brats braise in beer, onions and garlic; I take them on a quick trip to the grill for that kiss-of-char flavor and color. So delicious!
Course Mains & Entrees
Cuisine American
Keyword brats, grill, Memorial Day, oven baked, summer
Prep Time 10 minutes
Cook Time 1 hour
Additional Time 5 minutes
Total Time 1 hour 15 minutes
Servings 10 brats
Calories 483
Author Laurie McNamara



  • 1 large yellow onion sliced
  • 4 large cloves garlic minced
  • olive oil
  • 10 brats any kind you like
  • 48 ounces lager


  • 10 brat buns or hot dog buns


  • Preheat your oven to 400 degrees.
  • In a disposable lasagna pan, break apart the onion rings and layer them in the bottom of the pan.
  • Sprinkle the garlic over top and drizzle with olive oil.
  • Place the brats on the onions, pour in the beer and nestle the brats into the liquids so half is submerged into the beer. Cover the pan tightly with heavy duty aluminum foil.
  • Place on the middle rack of your preheated oven and cook for 30 minutes. When time is up, flip and slip the uncovered pan back into the oven for 30 more minutes or until the brats are fully cooked.
  • Grill the brats for 2 to 3 minutes a side or until the skin is crispy and has good color. Transfer the grilled brats back to the warm beer liquids to keep warm while serving.
  • Serve with the beer-soaked onions, sauerkraut, mustard, jalapenos or anything your heart desires.


  • sauerkraut
  • onions
  • mustard
  • jalapeños


Serving: 1g | Calories: 483kcal | Carbohydrates: 44g | Protein: 17g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 49mg | Sodium: 920mg | Potassium: 383mg | Fiber: 2g | Sugar: 5g | Vitamin A: 5IU | Vitamin C: 2mg | Calcium: 152mg | Iron: 3mg