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!



German Wintergang Pizza with Kale and Mett Sausage

Note

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

German Wintergang Pizza with Kale and Mett Sausage German Wintergang Pizza with Kale and Mett Sausage German Wintergang Pizza with Kale and Mett Sausage