Oven-Baked Brats & Sauerkraut

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Oven-Baked Brats & Sauerkraut are a simple, hearty comfort food meal that is perfect for a busy night! Pop this in the oven, toast some fresh bakery buns and in about 30 minutes, dinner is done!

Baked Brats and Sauerkraut - an easy, comfort food dinner!

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I know, I know.  Sauerkraut.  On a Monday, no less.  Mondays are usually reserved for peanut butter bundt cake.  So if I am bypassing dessert for sauerkraut on a Monday, you know it’s got to be good.  

Now, I know sauerkraut gets a bad rap, but give it a chance, won’t you?  I love it and am always looking for recipes to make with sauerkraut. Because this pan of baked kielbasa & sauerkraut {and one of my grandma’s “secret” ingredients} is SO delicious! 

This is comfort food for me … simple, hearty, tasty.  There are only three ingredients and after a little time in the oven, this easy dinner is on the table!

baked kielbasa and sauerkraut in metal baking dish

Once this pan comes out of the oven, you are only left to tuck a browned, crispy-skinned brat in a soft bakery bun {really, splurge a little for freshly baked buns – they make all the difference!}, pile the warm, tangy sauerkraut and tomatoes on top, slather on a little grainy mustard if you are so included and enjoy!

Looking for side dishes? Here are our favorite ideas for what to serve with kielbasa and sauerkraut.

How to Bake Brats in the Oven

It can be difficult to bake brats in the oven without drying them out, that’s where the secret ingredient comes in handy!

So, yeah, the “secret” ingredient is not so secret anymore. My grandma uses this same sauerkraut/tomato mixture to top her homemade stuffed cabbage rolls. 

Yup, that’s a lot of cabbage 😉 

So, when I was brainstorming a way to bake these brats while keeping them from drying out, I knew a bed of this sauerkraut/tomato sauce (?) mixture (?) topping (?) would be perfect.

Anyway, the tomatoes lend a little sweetness and actually tame the sauerkraut’s tang.  It’s a really delicious partnership.

Why I love this recipe

This is one of those one pan wonder meals! 

Aside from slicing fresh buns, your work is pretty much done once you slide your baking dish into the oven.  You don’t need to drag out a bunch of condiments {besides mustard, we really like a little drizzle of mustard} – the topping had already been simmering and bubbling in the pan. 

I think next time, I might add some really thinly sliced sweet onions to simmer under the brats. YUM!

Baked Brats and Sauerkraut - an easy, comfort food dinner!

If you try this recipe please comment and rate it below, I love hearing from you!

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Baked Brats and Sauerkraut - an easy, comfort food dinner!

Baked Brats & Sauerkraut

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Baked Brats & Sauerkraut is a simple, hearty comfort food meal that is perfect for a busy night! Pop this in the oven, toast some fresh bakery buns and in about 30 minutes, dinner is done!


  • 12 fully-cooked brat sausages
  • 1 lb. bag of fresh sauerkraut
  • 15 oz. can diced tomatoes


  1. Preheat oven to 350* and spray a 13×9 baking dish with non-stick cooking spray.
  2. Stir the sauerkraut and tomatoes (both undrained) together and spread in the bottom of the baking dish.
  3. Press the brats about halfway down into the sauerkraut mixture.
  4. Bake about 30 – 35 minutes (turn sausages over at the 15 minute mark) until brats are warmed through.
  5. Serve brats in toasted bakery buns and top with sauerkraut mixture.


We like the stadium style brats, but you can use your favorite fully-cooked sausages. I normally find the bag of fresh sauerkraut in the meat department or by the sausages.

  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Category: dinner
  • Method: baking
  • Cuisine: American


  • Serving Size:
  • Calories: 221
  • Sugar: 1.4 g
  • Sodium: 1390.4 mg
  • Fat: 16.4 g
  • Carbohydrates: 6.4 g
  • Protein: 12.6 g
  • Cholesterol: 64.7 mg




Its easy! I will show you how.

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  1. This was one of my favorite dinners my grandmother use to make when I was little. Funny she did the same things when she made Galumpki’s but would put the mixture on the bottom of the roasting pan. I make mine the same way and everyone loves them but haven’t had the Brats & Sauerkraut for years. Putting this on my menu for the upcoming week.

  2. My husband would love this. He loves sauerkraut (me not so much but maybe I’ll give it a try) and this is a simple dinner that looks tasty. Pinning.

  3. My Father-in-Law loves to make Brats. I’ll have to share this recipe with him! We all get tired of the same ole’ same ole’ so it would be good for a change like this!

  4. I’d recommend increasing the cook time by at least 15 minutes or upping the temp. Better yet, brown the sausages first before baking them with the sauerkraut mix. The time/temp you listed may work for your oven but was WAY to short for mine.

  5. Haven’t tried this yet but might consider combining this with my usual method of making brats indoors. Parboil the brats in a combination of water and beer for 20-30 minutes. In this case, cook brats slightly in fry pan to get them browned. Then move to oven with other ingredients to finish.

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