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!
