Die Saurkrautwurst und Rotkohl Pizza (Sauerkraut, Sausage and Red Cabbage Pizza) is a deep-dish pan pizza that’s heavily inspired by German flavors. This visually appealing pie can be used on any style of crust and can be prepped ahead of time to be ready to go as a weekly special, for National Deep Dish Pizza Day (April 5) or Oktoberfest, or even as a fixed part of your menu! Featuring bratwurst, sauerkraut and homemade Braukraut (sweet & sour red cabbage mix), the flavor profile for this unique pizza is all drawn together with a delicious Rahm sauce that’s easy to make and store for future pies.
Watch the video below, then scroll down for the full recipe:
24 oz. Modernist Pizza: Deep-Dish Master Recipe pizza dough
3 oz. Rahm sauce
7.5 oz. 50/50 blend of Galbani Premio Mozzarella Shreds and Muenster
4 oz. bratwurst (sliced)
3.5 oz. sauerkraut
3.5 oz. red onion (sliced)
Fresh parsley and additional sauerkraut (for garnish)
To make your pizza, first sprinkle some caraway seeds on the edge of the crust, then re-edge your pie one more time before baking. Add your Rahm sauce and a thin layer of your cheese mix. Lay down a thin layer of sauerkraut and top with your bratwurst, red onion and another layer of cheese. Bake in your oven at 525°F for about 7-10 minutes, or until the cheese is melted and the crust is golden-brown.
Remove your pizza from the oven and top with one more thin layer of sauerkraut, then dust with some fresh chives and dill. Finish your pizza with strips of your sweet and sour cabbage mix. Place a small mound of sauerkraut in the center for diners to add to their slices, with a sprig of fresh parsley for garnish.
Ceresota Unbleached All-Purpose Flour (100.00%) – 907g
Water 70°F (59.21%) – 537g
IDY (0.82%) -7.4g
Fine Ground Cornmeal (10.53%) – 95.5g
Lard, softened (4.74%) – 43g
Butter, softened (4.74%) – 43g
Fine salt (2.11%) – 19g
Mix water, yeast, flour and cornmeal together. Add lard and butter and mix on medium to LOW gluten development. Add salt then mix on medium to HIGH gluten development. Perform window pane test to determine gluten development. Bench rest for 20 min; cover well. Portion dough, place in your pan and lightly mist with water; cover well. Proof at room temp (70°F) for 1.5 hours or refrigerated for 24 hours.
2 tbsp. butter
2 tbsp. flour
1 tsp. tomato paste
1 c. beef stock alternatively vegetable broth
1 c. half & half
⅓ c. water or white wine
1 tsp. coarse kosher salt
¼ tsp. white pepper
½ tsp. onion powder
¼ tsp. garlic powder
¼ tsp. paprika powder
¼ tsp. sugar
Melt the butter in a small sauce pan over medium heat. Add the flour and fry on medium heat for a couple of minutes. Then add the tomato paste and fry for another couple of minutes. Pour in the beef or vegetable broth and mix until everything is well combined. Add the half & half and, wine or water and allow to simmer on medium heat until the sauce is smooth and thickened. Add seasonings to taste. Keep warm on low heat until serving.
2 tbsp. butter
1/2 large red cabbage, sliced 1/4-inch thick
3 tbsp. sugar
1/4 c. balsamic vinegar
Freshly ground black pepper
Melt the butter in a large pot over medium heat. Add the thinly sliced red cabbage and toss to coat with the butter. Sauté until slightly wilted, about 5 minutes. Sprinkle sugar over the cabbage and toss to coat evenly. Add the balsamic vinegar to the pot. Bring to a simmer, then reduce the heat to medium low. Cover and simmer until the cabbage is completely tender but not mushy. Stir often, about 30 to 45 minutes total. Season to taste with salt and pepper.