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German-Style Sausage Pizza: A Culinary Adventure

The aroma of freshly baked bread, mingled with the savory scent of bratwurst and the tang of sauerkraut, instantly transports me back to my Oma’s kitchen. Every Christmas, she would craft a similar pizza, a delightful mishmash of German flavors that always disappeared in a flash. This recipe is my way of honoring her memory, and bringing a little piece of my heritage to your table. It’s a surprisingly delicious combination that you won’t soon forget.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6
Yield: 1 pizza
Dietary Type: Not specified, contains gluten and dairy

Ingredients

1 (13 7/8 ounce) can Pillsbury refrigerated classic pizza crust
1/3 cup Smucker’s apricot preserves
8 ounces uncooked bratwursts, casings removed (original flavor)
1 large onion, chopped (1 cup)
1 cup well-drained sauerkraut (from 14-oz can)
1 1/2 cups shredded Monterey Jack cheese (6 oz)

Equipment Needed

12-inch pizza pan
10-inch skillet
CRISCO® Original No-Stick Cooking Spray
Slotted spoon

Instructions

Preheat your oven to 400°F (200°C). Ensure your oven rack is positioned in the center for even baking.
Lightly spray a 12-inch pizza pan with CRISCO® Original No-Stick Cooking Spray. This will prevent the crust from sticking and ensure a golden-brown bottom.
Unroll the Pillsbury refrigerated classic pizza crust dough onto the prepared pan. Gently press the dough to the edge of the pan, creating a uniform thickness. Be careful not to tear the dough. If it’s a bit stubborn, let it rest for a few minutes before stretching further.
Bake the pizza crust for 8 to 12 minutes, or until it’s light golden brown. This pre-baking step is essential to prevent a soggy crust. Keep a close eye on it, as oven temperatures can vary. You’re looking for a lightly golden color and a slightly firm texture.
Remove the partially baked crust from the oven and brush it evenly with 1/3 cup of Smucker’s apricot preserves. This apricot layer acts as a sweet and tangy base that complements the savory sausage and sauerkraut. Set the crust aside.
Now, prepare the sausage mixture. Spray a 10-inch skillet with CRISCO® Original No-Stick Cooking Spray. This will help prevent the sausage from sticking and make cleanup easier.
Add the 8 ounces of uncooked bratwurst (casings removed), 1 chopped large onion, and 1 cup of well-drained sauerkraut to the skillet. Cook over medium-high heat for 5 to 7 minutes, stirring occasionally and breaking up the sausage with a spoon or spatula. Continue cooking until the sausage is no longer pink and the onion is softened. Proper cooking ensures food safety and develops rich flavors.
Use a slotted spoon to remove the sausage mixture from the skillet, leaving behind any excess grease. This step is crucial to prevent a greasy pizza.
Spoon the sausage mixture evenly over the apricot preserves layer on the pre-baked pizza crust. Distribute the mixture carefully to ensure every slice gets a good balance of flavors.
Sprinkle 1 1/2 cups of shredded Monterey Jack cheese evenly over the sausage mixture. The cheese will melt and create a creamy, melty topping that binds all the flavors together.
Return the pizza to the oven and bake for 13 to 19 minutes, or until the cheese is melted and the crust is golden brown. Keep a close watch to prevent burning. The cheese should be bubbly and lightly browned.
Remove the pizza from the oven and let it cool slightly before slicing and serving.

Expert Tips & Tricks

For a spicier kick, try using a spicy bratwurst instead of the original flavor.
If you don’t have apricot preserves, you can substitute with fig jam or even a thin layer of Dijon mustard for a different flavor profile.
Make sure the sauerkraut is well-drained to avoid a soggy pizza. You can squeeze it gently with your hands or pat it dry with paper towels.
To prevent the crust from burning, you can place a pizza stone in the oven while it preheats. This will help distribute heat evenly and create a crispier crust.
If the crust is browning too quickly, you can loosely cover the pizza with foil during the last few minutes of baking.

Serving & Storage Suggestions

Serve the German-style sausage pizza hot, straight from the oven. Garnish with a sprinkle of fresh parsley or chives for a pop of color. This pizza pairs well with a side salad or a cold German beer.

Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the oven at 350°F (175°C) for a few minutes, or microwave individual slices. For longer storage, you can freeze the pizza for up to 2 months. Wrap it tightly in plastic wrap and then aluminum foil. Reheat directly from frozen in the oven.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	288.7 kcal	N/A
Calories from Fat	177 g	61%
Total Fat	19.7 g	30%
Saturated Fat	9.2 g	45%
Cholesterol	53.1 mg	17%
Sodium	635.8 mg	26%
Total Carbohydrate	16.1 g	5%
Dietary Fiber	1.2 g	4%
Sugars	9.3 g	37%
Protein	12.7 g	25%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

For a vegetarian option, replace the bratwurst with sautéed mushrooms and bell peppers.
If you’re gluten-free, use a gluten-free pizza crust.
Try adding other German-inspired toppings, such as thinly sliced potatoes, caraway seeds, or different types of German sausage.
For a creamier pizza, substitute some of the Monterey Jack cheese with Gruyere or Emmental cheese.

FAQs (Frequently Asked Questions)

Q: Can I use pre-cooked bratwurst instead of raw?
A: Yes, you can use pre-cooked bratwurst, but you’ll only need to cook it long enough to heat it through and lightly brown it with the onions and sauerkraut.

Q: Can I make the pizza ahead of time?
A: You can assemble the pizza ahead of time, but it’s best to bake it right before serving for the best texture. If you assemble it in advance, cover it and refrigerate for up to 24 hours.

Q: What kind of sauerkraut is best for this recipe?
A: Use traditional sauerkraut, not flavored or sweet varieties. Make sure to drain it well to prevent a soggy pizza.

Q: Can I use a different type of cheese?
A: Yes, Monterey Jack is a great choice for its mild flavor and melting ability, but you can also use mozzarella, provolone, or a blend of cheeses.

Q: How do I know when the pizza is done?
A: The pizza is done when the crust is golden brown, the cheese is melted and bubbly, and the toppings are heated through.

Final Thoughts

This German-style sausage pizza is a surprisingly delightful combination of sweet, savory, and tangy flavors. It’s a fun and easy way to bring a little bit of German culinary tradition to your kitchen. Don’t be afraid to experiment with different toppings and variations to create your own unique version. I encourage you to try this recipe and share your feedback. Perhaps pair it with a crisp German pilsner or a side of spaetzle for a truly authentic experience!

German-Style Sausage Pizza Recipe