Raw bratwurst cooks in an air fryer in about 12–15 minutes at 375°F, giving you browned skins and juicy centers with little mess.
If you searched for how to cook raw bratwurst in an air fryer, you probably want dinner on the table fast with hardly any dishes. The air fryer handles that job well, as long as you set the right temperature, give the links space, and watch the internal temperature rather than only the color. This guide walks through time, temperature, and small details that keep the sausage juicy instead of dry or split.
Raw bratwurst counts as fresh ground meat, so it needs enough heat to kill any bacteria while still tasting rich and tender. That means you’ll rely on a food thermometer and a simple step-by-step routine, not guesswork. Once you learn the pattern, you can repeat it with pork, chicken, or mixed brats without much thought on a busy night.
How To Cook Raw Bratwurst In An Air Fryer Step By Step
This section gives you the basic method and a quick reference table before you read deeper details. You can follow the steps exactly the first time, then tweak timing by a minute or two to match your specific air fryer and sausage brand.
Basic Time And Temperature For Raw Brats
Most raw bratwurst links cook well at 370–380°F. At that range, the casings brown without burning and the interior reaches 160°F. Standard pork brats usually take 12–15 minutes once the air fryer is preheated. Thicker butcher links or extra-fat styles may need closer to 16–18 minutes.
Quick Reference Table For Raw Bratwurst
Use this table as a starting point. Always adjust a little based on your air fryer model and the exact size of your brats.
| Bratwurst Style | Temperature | Cook Time* |
|---|---|---|
| Standard raw pork brats (4–5 oz links) | 370–380°F (188–193°C) | 12–15 minutes, turn once |
| Thick butcher brats | 360–370°F (182–188°C) | 14–18 minutes, turn once or twice |
| Raw chicken or turkey brats | 360–370°F (182–188°C) | 11–14 minutes, turn once |
| Extra-fat “beer brats” | 360°F (182°C) | 13–16 minutes, watch for smoking |
| Frozen raw brats (not thawed) | 360°F (182°C) | 16–20 minutes, separate links as they soften |
| Pre-cooked brats (just crisping) | 350°F (177°C) | 7–9 minutes, heat through |
| Air fryer oven (rack style) with raw brats | 380°F (193°C) | Add 2–3 minutes to times above |
*Times assume thawed sausages in a preheated basket-style air fryer.
Step-By-Step Method
- Preheat the air fryer. Set it to 375°F for standard pork brats. Let it run empty for 3–5 minutes so the basket and air are hot.
- Prep the basket. Lightly spray or brush the basket with high-smoke-point oil, or lay down a perforated parchment liner made for air fryers.
- Lay the brats in a single layer. Space the links so they do not touch. Crowding blocks air flow and leads to pale, uneven browning.
- Cook the first side. Air fry for 6–7 minutes. You should see light browning and a little rendered fat in the basket.
- Turn the links. Flip each brat with tongs so the other side faces up. Shift them slightly so any hot spots on the basket move.
- Cook the second side. Air fry for another 6–8 minutes. Start checking the internal temperature at the 12-minute mark.
- Check the internal temperature. Insert an instant-read thermometer through the side of a brat into the center. You want 160°F for pork or mixed brats, and 165°F for poultry brats.
- Rest the brats. Let them sit on a plate for 3–5 minutes. Juices settle back into the meat, so the first bite stays moist.
Once you learn how to cook raw bratwurst in an air fryer with a thermometer nearby, it becomes a low-stress weeknight option. You can repeat the routine while you toast buns, shake up sauerkraut, or cook peppers and onions on the side.
Raw Bratwurst In An Air Fryer: Time, Temp, And Thickness
The real safety check for raw bratwurst is the internal temperature, not the color of the sausage or the time on the clock. Ground meat and sausage need to reach 160°F (71°C) so that any bacteria inside the link are fully handled. The safe minimum internal temperature chart from FoodSafety.gov lists the same target for ground meat and sausage.
The United States Department of Agriculture also notes that uncooked sausages containing ground beef or pork should reach 160°F before you eat them. That guidance appears in their sausages and food safety guidance, and it fits air frying just as much as grilling or pan cooking.
Why 12–15 Minutes Works For Most Brats
At 370–380°F, hot air passes quickly around the sausage and pulls moisture from the outside first. The casing dries and browns while the interior warms. Standard raw pork brats reach 160°F near the 12–15 minute range in a basket-style air fryer when preheated. If your links are shorter, thinner, or made from poultry, you might land closer to the bottom of that range.
On the other hand, thick butcher brats or extra-rich styles with more fat may need closer to 16–18 minutes. Start checking the internal temperature around minute 12, then add 2–3 minutes at a time until the center reaches the safe range.
Using A Thermometer The Right Way
Slide the probe through the side of the sausage rather than straight down from the top. Aim for the center of the thickest part. If you hit 160°F and the juices run clear, the brat is ready. If the reading hovers around 150–155°F, pop the basket back in for a minute or two and check again in a different link.
Color can mislead you. Some brats stay slightly pink even when cooked because of curing salts or seasonings. A thermometer gives you a clear answer every time, which means less stress about undercooking or drying the sausage out.
Prep Steps Before You Air Fry Bratwurst
Little prep changes how evenly the brats cook and how much smoke or mess you deal with. These steps only take a few minutes, but they keep the cook under control.
Check The Sausage Package
Look at the label to see whether the brats are raw or pre-cooked. Pre-cooked brats only need to reach 140–145°F to reheat safely, while raw ones must hit 160°F (or 165°F for poultry). Also glance at the fat content; very rich brats shed more fat, which can smoke in the air fryer if the basket gets too greasy.
Bring Brats Closer To Room Temperature
If the brats are fridge-cold, set them on the counter for 10–15 minutes while you preheat the air fryer. This short tempering step helps them cook more evenly. Do not leave raw sausage out for long stretches; just give it enough time to take the fridge chill off the surface.
Pat Dry And Oil Lightly
Blot the links with a paper towel so the casings are dry. Moisture on the outside slows browning. After that, a light rub of neutral oil on the casings can help even color and keep the skin from sticking to the basket.
Prep The Basket Or Rack
If your air fryer basket tends to stick, a thin coat of oil or a perforated liner made for air fryers makes cleanup easier. Avoid solid foil that blocks air flow. The goal is to keep hot air moving around each sausage while still catching some of the fat that drips off.
Give The Brats Room
Lay the sausages in a single layer, leaving a little space between each one. If you need a large batch, cook in two rounds rather than stacking links. Crowding leads to steamed spots and weak browning, which defeats the point of using the air fryer.
Seasoning Ideas For Air Fryer Bratwurst
Plain brats already carry plenty of flavor from the meat and spice blend, but a few small additions before or after cooking can change the feel of the meal. You do not need to measure anything with high precision here; a light shake or brush is enough.
Before Cooking
- Dry rub: Dust the casings with a mix of paprika, garlic powder, onion powder, and black pepper before air frying.
- Mustard brush: Brush a thin layer of stone-ground mustard over the brats before cooking for extra tang.
- Beer and onion spray: Toss sliced onions with a spoon of beer and oil, then tuck them around the links so both cook together.
After Cooking
- Glaze: Brush the hot brats with a quick mix of mustard and honey for a shiny finish.
- Salt finish: Sprinkle flaky salt and fresh black pepper over the links right after they leave the basket.
- Herbs: Toss chopped chives or parsley over sliced brats for color and a fresh note.
Troubleshooting Air Fryer Bratwurst
Even with a solid method, small hiccups pop up now and then. Maybe the sausages look pale, the casings split, or a little smoke creeps out of the air fryer. This section walks through the most common problems and simple fixes.
Brats Are Brown Outside But Pink Inside
If the casing looks golden but the center sits under 160°F, the air fryer temperature might be too high or the links too crowded. Drop the temperature by 10–20 degrees and add a few more minutes, checking again with the thermometer. You want the center to reach 160°F while the outside stays just short of burnt.
Casings Split Wide Open
When casings burst, heat rose too fast, pressure built inside, or the brats were packed tight against each other. Next time, lower the temperature slightly and space the links out. Avoid piercing the casings before cooking; that drains fat and flavor and still does not fully prevent splitting.
Excess Smoke From The Air Fryer
A bit of steam is normal, but steady smoke usually means rendered fat is burning on the bottom tray or heating element. Pause the cook, pull out the basket, and carefully blot extra fat from the tray once it cools slightly. You can also add a thin layer of water to the drip tray before cooking so melted fat lands in the water instead of scorching.
Brats Turn Out Dry
Dry sausage signals overcooking. Either the temperature was too high, the sausages became thinner than expected as they rendered, or they sat past 160°F for too long. Next batch, start checking the internal temperature earlier, around minute ten, and pull the brats as soon as they hit the safe range.
Quick Problem-Solving Table
| Problem | What You See | Fix For Next Time |
|---|---|---|
| Pale, soft brats | Light color, soft casing, under 160°F inside | Raise temp by 10–20°F and add 2–3 minutes, turning once more |
| Brown outside, underdone inside | Good color, but thermometer reads below 160°F | Drop temp slightly and cook longer, check each link |
| Split casings | Casings burst, filling pushing out | Cook at a slightly lower temperature, leave more space between links |
| Smoke during cooking | Visible smoke and strong smell of burnt fat | Wipe or rinse tray between batches, add a thin layer of water to the drip tray |
| Dry, crumbly texture | Interior looks dull, juices missing | Start temp checks earlier and pull at 160°F, rest only a few minutes |
| Uneven browning | One side dark, other side pale | Turn links more than once and rotate the basket halfway through |
| Brats stuck to basket | Casing tears when you lift | Oil the basket lightly or use perforated liners, avoid moving too early |
Serving, Storing, And Reheating Air Fryer Bratwurst
Once your brats reach 160°F and rest for a few minutes, you can serve them plain on a plate or tucked into buns with toppings. Classic choices include mustard, sauerkraut, caramelized onions, and pickles. A simple green salad, potato salad, or roasted vegetables from the air fryer can round out the plate without adding much work.
Safe Storage
Cool leftover brats within two hours. Place them in a shallow container so they chill faster, then store in the fridge for three to four days. If you have a large batch, you can freeze cooked brats for up to two months in airtight bags. Label the bag with the date so you know when to use them.
Reheating Cooked Brats In The Air Fryer
Set the air fryer to 350°F. Lay the cooked brats in a single layer and heat for 4–6 minutes, turning once. The goal is to warm them through to at least 140°F and refresh the browning without drying the meat. For sliced brats, check sooner, since smaller pieces heat faster.
With this routine, you get repeatable results every time you cook raw bratwurst in an air fryer. A thermometer, a simple time and temperature plan, and a little spacing in the basket are all you need for browned casings and juicy bites from the first link to the last.