Pizza with sauerkraut, red onion and smoked sausage

Ingredients

• 2ready-made pizza bases
• 260 gcooked wine sauerkraut
• 1 tbspbutter
• 1red onion
• 2 tbspwholegrain mustard
• 200 mlcrème fraîche
• to tastefreshly ground pepper and salt
• 1artisan smoked sausage
• 150 ggrated Cheddar
• 1 tbspcaraway seeds

Instructions

1. 1

   Heat the oven

   Preheat the oven to 220°C.

2. 2

   Drain the sauerkraut

   Put the sauerkraut in a sieve to drain, then squeeze out any excess liquid.

3. 3

   Cook the onion

   Cut the onion into thin rings. Melt the butter in a pan and cook the onion until translucent.

4. 4

   Mix the topping

   Stir the mustard into the crème fraîche, then season generously with pepper and a little salt. Spread the mixture over the pizza bases.

5. 5

   Add the sauerkraut

   Divide the sauerkraut between the pizza bases and top with the cooked onion.

6. 6

   Finish the pizzas

   Cut the uncooked sausage into thin slices and arrange them over the pizzas. Scatter over the Cheddar and caraway seeds.

7. 7

   Bake the pizzas

   Bake in the hot oven for about 15–20 minutes.

8. 8

   Serve with beer

   Serve with a good beer, if you like. Prosit!

What is sauerkraut pizza?

Sauerkraut pizza gives a Dutch spin to the familiar oven-baked dish, borrowing flavours associated with German beer-hall food. This version layers tangy fermented cabbage with smoked sausage, red onion and caraway.

The mustard crème fraîche stands in for a conventional tomato base, bringing a creamy, sharp contrast to the salty toppings. Ready-made bases keep the preparation quick.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1650 calories, 60g protein, 150g carbs, 88g fat.

The pizza bases provide most of the carbohydrates, while the crème fraîche, butter and Cheddar contribute much of the fat. Smoked sausage and Cheddar provide protein, and the sauerkraut adds some vegetables; serve a slice with a crisp salad or extra vegetables to balance the plate.

Get the sauerkraut ready

Drain well: sauerkraut holds plenty of liquid, which can make the bases wet as they bake. Squeezing out the excess helps the crust stay firmer.

Keep the flavour: the cabbage is already cooked, so it only needs draining before it goes on the pizza.

Build the creamy base

Mustard and crème fraîche: mixing them together spreads the seasoning evenly and gives the toppings a tangy, creamy layer. Season with pepper and go lightly with the salt, as the sausage and cheese are savoury.

Red onion: cook the thin rings in butter until translucent before adding them. This softens their bite and gives them a head start before the short bake.

Layer the toppings

Sausage: slice it thinly and arrange the pieces across the pizzas so they warm through during baking. The recipe adds it uncooked.

Cheddar and caraway: scatter both over the top for a savoury finish with a warm, aromatic note. Divide the toppings between the two bases for an even result.

Check the bake

Timing: bake at 220°C for about 15–20 minutes, as the recipe directs. The exact time can vary with the bases and your oven.

Doneness: look for melted cheese and a hot topping, and check that the base is baked to your liking. If the toppings are ready before the crust, give the pizza a little more time in the oven.

Serve it as a meal

The recipe suggests serving the pizza with beer, which suits its hearty, salty toppings. A crisp green salad or simply dressed vegetables would also add a fresh contrast.

These pizzas are filling on their own, so cut them into slices and serve while the cheese is still hot.

Recipe notes & tips

• Squeeze the sauerkraut firmly after draining to help prevent a soggy base.
• Slice the sausage thinly so it warms through during the bake.
• Season the crème fraîche mixture before spreading it over the bases.
• Divide each topping evenly between the two pizzas.
• Start checking the pizzas at 15 minutes, as oven performance and base thickness can differ.

Variations

• Add mushrooms: slice and cook them first so they release less moisture on the pizza.
• Use a different cheese: swap the Cheddar for another good-melting cheese.
• Add a little heat: stir a pinch of chilli flakes into the crème fraîche mixture.
• Include apple: add a few thin slices for a sweet contrast to the sauerkraut.
• Make it vegetarian: omit the sausage and add extra onion or sliced mushrooms.

Common mistakes to avoid

• Wet sauerkraut: drain it in a sieve and squeeze out excess liquid before topping the bases.
• Thick sausage slices: cut them thinly so they heat through during the bake.
• Over-salting: season the sauce lightly because the sausage and cheese are already savoury.
• Uneven toppings: divide the sauerkraut, onion, sausage, cheese and caraway between both pizzas.
• Relying only on the timer: check that the cheese has melted and the base is baked to your liking.

How to store

Refrigerate leftover slices in a covered container and eat within 2–3 days. Reheat in an oven until hot; this helps the base stay firmer than reheating in a microwave.

Frequently asked questions