Polish Sausage Sauerkraut Pizza: Spilled Milk Recipe #20
Pizza Heresy or Midwestern Charm?
I know one loyal subscriber is going to flame me for this recipe.
But after eating a superb tavern pie at a local supper club, cut into little squares, and bedecked with home-made sauerkraut and sausage, I developed my own version because the pizza was so insanely delicious. I had to make it at home. More about that buddy of mine on Ask Me Anything this Friday.
I love using smoky chunky Krakowska from Kramarczuk’s in Minneapolis, one of the best old world meat purveyors in the country, but even supermarket bratwurst will work. That being said, every town has an artisanal meat shop that has something ridiculously good to throw on this pie, from Olympia Provisions in Portland, Oregon to Muncan Meats in Queens, NYC to Publican Quality Meats in Chicago, all have a nice porky piece of awesome to throw on this pie. They ALL do mail order, so there is no excuse no matter where you live.
Here is something to think about for later this week: Is it a pizza if you put non-traditional ingredients on it? I say yes, emphatically. Think about it while you eat this, and get back to me. I am talking to you Guarnaschelli, and you know why ❤️!
Polish Sausage & Sauerkraut Pizza
Servings: 4
Ingredients
The Dough
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