Pizza with Sausages

Name: Sausage Pizza Recipe - Pizza with Sausages
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: Italian cuisine
Ingredients: Pizza dough 400 g; Sausages or boiled sausage 100 g; Tomato 1; Onion 1; Olives 6-8; Parmesan (grated) 3 tbsp (20 g); Basil 2-3 sprigs; Tomato sauce 3-4 tbsp (homemade or made from 1-2 ripe tomatoes); Olive oil 1 tbsp; Garlic 1 clove; Wine vinegar 1 tbsp; Boiling water 1 cup (for quick pickling of the onion) (200 ml); Dried oregano 1-2 pinches

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1 h 30 mins

Pizza with sausages is easy to make if you have good milk sausages or at least decent boiled sausage. There were times when sausages were made with real meat. Oh, how delicious sausages used to be! In any cafeteria, milk sausages or thick sardelki were boiled in a special machine. They were served with mustard or tomato sauce. Not with ketchup, which was a novelty then, but with tomato sauce, seasoned with spices. With Ukrainian bread and tomato juice. It was awesome!

The modern sausage was invented by the butcher Johann Lahner (1772–1845), who moved from Frankfurt to Vienna in 1805. True, Frankfurt and Vienna still argue about it, each claiming the title. Boiled sausage and frankfurters can be boiled, fried, stewed, and even eaten raw. Sausages can be sliced and added to other dishes, for example Olivier salad. Or used for barbecue, stuffed, or ground into mince. Pizza with sausages turns out exceptionally tasty if you approach the filling with imagination.

A small, long sausage made to the original (I’m afraid of that word) recipe usually needs no further cooking. Invented more than 200 years ago, sausages have firmly won people’s hearts. In Germany the sausage is a national pride. Beer and sausages! Oktoberfest, the beer festival, is impossible without them. Bratwurst (German: Bratwurst) is a German pork sausage in natural casing, for frying in a pan or on the grill. Bockwurst (German: Bockwurst) is a traditional and popular German meat product, a smoked sausage boiled hot before serving.

In Italy, sausages and boiled sausage are not put on pizza; ham or salami is preferred. But still, the Italian Pizza salsiccia, literally “sausage pizza,” is often made with fresh sausages rather than the usual smoked sausage. Recipes for this pizza differ greatly from place to place, although they have one thing in common: good sausage. The better the sausages, the tastier the pizza.

Thick sausages in natural casing are called sardelki. You can even use them to make a meat salad or bake in the oven sausages in dough.

For a tasty pizza, it’s worth buying a trusted product; fortunately you don’t need many sausages, one or two if they’re small. A homemade tomato sauce is a must, not ketchup from a sachet. Fresh tomatoes and fresh green basil are what a good meat pizza needs. And of course Parmesan, without which Italian pizza rarely does.

Ingredients

34 cm pizza

Pizza dough 400 g
Sausages or boiled sausage 100 g
Tomato 1
Onion 1
Olives 6-8
Parmesan (grated) 3 tbsp (20 g)
Basil 2-3 sprigs
Tomato sauce 3-4 tbsp (homemade or made from 1-2 ripe tomatoes)
Olive oil 1 tbsp
Garlic 1 clove
Wine vinegar 1 tbsp
Boiling water 1 cup (for quick pickling of the onion) (200 ml)
Dried oregano 1-2 pinches

Step-by-step recipe

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How to prepare the topping

If you’re lucky enough to find “real” sausages or boiled sausage, the dish is guaranteed to turn out great.

Slice the sausages: peel off the casing and cut into thin rounds, straight or on the diagonal. It’s better to slice the sausages thin.

Chop the basil for the pizza finely, but leave 5-6 small leaves to decorate the finished pizza.
Fragrant green basil in meat pizzas is, in my opinion, as essential as beets in Ukrainian borscht. Green basil on pizza is like the final chord in a piece of music. Besides flavor, green basil leaves laid over the finished pizza can improve its look and overall composition, but that’s optional.
Make the tomato sauce: it’s better to make it yourself than to use plain tomato paste or, worse, ketchup from a sachet. If you haven’t put up homemade tomato sauce since autumn, chop the flesh of 1-2 ripe tomatoes, add spices and simmer the sauce for 5-6 mins covered over low heat.
Cut the onion, preferably a sweet one, into thin strips and marinate in 1 tbsp of wine vinegar for at least half an hour. If you’re short of time, pour a cup of boiling water (200 ml) over the onion with the vinegar for 5 mins. This quick onion-pickling method is perfectly acceptable. Be sure to rinse the onion with water before using it in the topping.
Prepare the olives and Parmesan: halve black or green pitted olives lengthwise and grate the Parmesan on a fine grater. That said, a pit is easy to remove, so a pit in an olive is not a big deal.

How to assemble the pizza

Make the yeast pizza dough following my recipe. It’s simple and clear. We took it as our base and recommend it to everyone.
After the dough has risen, knead it briefly and stretch it into a flatbread 5-7 mm thick. Place the dough on the pan, lightly greased with olive oil beforehand. Be sure to prick the dough with a fork in several places.
If you want the pizza on thin, crispy dough, you can put the toppings on right away. If you cover the shaped dough with a cloth and let it rise for up to 30 mins, the dough will be softer and fluffier.

Spread the dough with tomato sauce, especially carefully at the edges, the rim. Spread the sauce evenly over the pizza.
Lay out the toppings: chopped green basil and thinly sliced tomato.
Sprinkle the pizza with 1-2 pinches of dried oregano. Separate the rinsed marinated onion into strips and spread evenly over the pizza together with the olives. Add a very thinly sliced garlic clove.
Then lay out the sausage pieces. Generally, the more sausage, the tastier the dish, but don’t pile the sausages on in three layers. A good pizza doesn’t need a huge amount of topping.
Drizzle the pizza with a little olive oil to make it softer, and at the very end sprinkle with grated Parmesan, most of it along the edge and less in the middle.

How to bake

Bake the pizza in an oven preheated to 180-190 degrees C. Total baking time is up to 20 mins. After 15 mins, check how done the dough is by lifting its edge: the underside should be browned.

Serving

If you like, decorate the finished pizza with the remaining basil leaves and cut into 6-8 pieces with a pizza cutter.
Pizza with sausages is incredibly juicy and tasty. I think meat lovers will be delighted.
The pizza is served hot and eaten to the last crumb. So I don’t give the advice to “reheat the pizza in the morning.”

Calories and macros

169 kcal

100 g

Protein5 g12% of kcal
Fat6.8 g38% of kcal
Carbs20.6 g50% of kcal

Calculated from the recipe ingredients, excluding salt and spices. Data: USDA and Matvaretabellen.

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