German Wintergang Pizza with Kale and Mett Sausage

Cold outside? In Germany, that means one thing: it's finally kale season! Of course, you don’t have to be in Germany to enjoy the highly nutritious and tasty green – this hearty, deep-dish kale pizza with chopped-up mett sausages is perfect for anyone, anywhere. Mett sausage – or Mettwurst – is usually made from raw ground pork and sometimes finely chopped beef, which is then cured and cold smoked or air-dried, depending on the region. No Metts on hand? No problem – just use some spiced Bratwurst – the recipe will work just as well.

Traditionally, it’s more common to find kale in a hearty stew with Mett sausages and a dab of mustard – not only is it a German classic (and probably the best thing to warm you up on a cold night), but it’s also the final part of another ancient German tradition: “Wintergang.” All winter long, groups of friends meet up in frosty woods for these “winter walks,” occasionally stopping for shots of schnapps and a “Boßel” match (a game in which players try and throw heavy balls as close as possible to a smaller target ball, similar to boules). After the chilly outdoor fun, the reward is a steaming bowl of kale stew at a pub.

For this recipe, though, you can leave your pots in the cupboard, because the combination of kale, sausage meat and mustard works just as well in a Chicago-style pan pizza. Instead of layering toppings like the American original does, just mix steamed kale, juicy mett balls and grated Emmental for a delicious filling. The grated cheese and egg mixture will turn the stew into a proper filling which can then be easily sliced and served. You've definitely never eaten kale like this before!



Difficulty

Servings

Makes two 9-inch (23 centimetre) pizzas

Prep Time

3 hours

Cook Time

25-30 minutes

By Jelena Lozo

German Wintergang Pizza with Kale and Mett Sausage

Note

Prepare the pizza dough at least 2 hours before preparing the pizza.

1. Mix flour, semolina, salt and sugar thoroughly in the mixing bowl of the food processor.

In a second bowl, dissolve the yeast in the water and add to the flour mixture.

2. Add olive oil and mix the dough for 2 minutes at a low speed until there is no loose flour in the bowl.

Knead for another 8 minutes at medium speed, or until the dough is smooth and ceases sticking to the sides of the bowl. (You can also use a spatula to remove the dough from the sides if needed.)     

3. Cover the dough and leave to rise for 2 hours at room temperature (or, alternatively, overnight in the fridge).

4. Roll the sausage meat into walnut-sized balls (about 1 inch in diameter, or 2 ½ centimeters) with wet hands to make about 12 balls.

Set aside. 

German Wintergang Pizza with Kale and Mett Sausage

5. Warm the clarified butter in a frying pan over medium-low heat.

Add the onions and fry until soft, about 10 minutes. Add kale and cook for another 10 minutes, stirring until most of the liquid has evaporated.


6. Season the mixture with salt, pepper and mustard and leave to cool slightly.

Stir in grated cheese and eggs.

7. Brush the skillet with oil.

Preheat the oven to 260 °C. Use an infrared thermometer to gauge the temperature of the stone inside.


8. On a flour-dusted surface, divide the dough into 2 equal portions.

Using a rolling pin, roll each one out into 10-inch (25-centimetre) rounds.

9. Place the pizza dough into the cast-iron skillet and press it into the bottom and up the sides.

Leave the dough to rest for 10 minutes.


German Wintergang Pizza with Kale and Mett Sausage

10. Place the skillet with the dough in towards the back of the oven, letting it cook for 5 minutes.

Turn it and continue cooking until the surface of the pizza is slightly and evenly browned.

11. Remove the skillet from the oven and top with half of your kale mixture and six mett balls.

Place it back in the oven, towards the front, and continue baking for another 20 minutes, rotating every few minutes for an even cook. If the top is browning too fast, turn off the oven, move the skillet to the middle and close the door to continue baking the pizza in the residual heat.

German Wintergang Pizza with Kale and Mett Sausage

12. Remove the skillet from the oven and let the pizza rest for 5 minutes.

Slice while still in the pan and serve piping hot.

Jelena Lozo

Self-taught chef Jelena Lozo has a passion for gastronomy, top-notch ingredients, true craftsmanship and a slight obsession with dough and fermentation. Whether it's breaking down a wild boar from scratch, fermenting kimchi by the gallon, inventing the perfect pizza dough recipe or picking grapes in the Moselle valley, Jelena loves food and shares her enthusiasm online 

For the dough: 

  • 390 grams plain flour, plus extra for dusting
  • 60 grams semolina 
  • 7 grams fine sea salt
  • 4 grams sugar 
  • 7 grams fresh yeast (or 5 grams active dried yeast/3 grams instant dried yeast) 
  • 300 millilitres lukewarm water 
  • 60 millilitres extra-virgin olive oil

For the filling: 

  • 250 grams fresh Mettwurst (alternatively spicy Bratwurst), cut lengthwise with the skin removed
  • 30 grams clarified butter (lard also works) 
  • 1 sweet onion (250 grams), finely diced
  • 400 grams fresh kale, cleaned, ribbed and chopped
  • Fine sea salt, to taste
  • Freshly ground black pepper, to taste 
  • 20 grams German or spicy Dijon mustard
  • 150 grams Emmental cheese, grated (alternatively Gruyere or aged Gouda)
  • 2 eggs
  • 15 millilitres vegetable oil

Recommended Products

3 / 3