Friday, October 9, 2009

A German-Italian alliance is forged!

Okay, that might sound a little scary to some. But this isn't about keeping the trains running on time or going after the rest of Europe with a whip and a chair. It's about introducing delicious German food through a classic Italian staple.

You see, my husband is Italian. Both sides, all the way back to the Naples and Calabria. Me? I'm a Germanic mutt. My family tree has a German trunk, with major branches from Switzerland, Austria, and Prussia. Our kitchen is a metaphor for our marriage, alternately producing veal Milanese and wiener schnitzel.

My husband loves German food. My father-in-law doesn't particularly trust anything that isn't a steak or a bowl of pasta. This pizza was a way to produce the ethnic flavors I love in a comforting, familiar form for him.


You don’t have to wait until fall to appreciate juicy German sausages cooked in beer, or mustard with a spicy kick different from Dijon or hot English varieties. A pizza crust topped with Deutschland delicacies is a welcome slice of October any time of year.

1 pizza crust
1 pound bratwurst or kielbasa (Yes, I know, kielbasa’s Polish.)
1 beer
1 sliced red onion
¼ c. spicy German mustard
1 c. sauerkraut
1 c. shredded Swiss cheese
1 c. mozzarella cheese

In a large skillet, combine sausages, beer and onions. Simmer, covered, until sausages are plump and cooked through. Remove lid and continue cooking until beer is just evaporated. Remove from heat. Let cool about 5-10 minutes.

Preheat oven to 400 degrees. Place pizza crust on baking sheet. Spread crust with mustard. Slice sausages into bite-sized pieces. Scatter onions and sausages over crust. Top with sauerkraut. Combine cheeses and sprinkle on pizza. Bake 15 minutes or so, until cheese is melted and starting to brown.


The gang’s all beer – When most people ask for a beer, they don’t think about what kind of drink they really want. For most people in the U.S., a beer is really a pilsner, a clear gold drink with bohemian roots. But that isn’t the only lager on the loose. A beer by any other name might be an ale, a stout, a wheat, a porter or a lambic. Each has characteristics as different as varieties of cheese or wine.

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