Trust me, It’s delicious.
Even if you don’t like sauerkraut, I think you might want to try this one. The first time I’d ever heard of putting sauerkraut on pizza was when my husband discovered it as a topping on the menu at Pat’s Pizza in Yarmouth, Maine. (Pat’s Pizza is a legendary Maine restaurant with several locations. The original location is in Orono, Maine, near The University of Maine’s main campus.)
Anyway…
My husband had been extolling the delights of this pizza for years before I finally relented. It was amazing. I decided to make it for his birthday dinner one year using the Wine Pizza Sauce recipe found here. After some trial and error, I have finally discovered the proper method to create a perfect Sausage and Sauerkraut Pizza.
Sausage and Sauerkraut Pizza
Preheat the oven to 450 degrees.
Ingredients:
1 lb. hot Italian sausage – I prefer the ground version, but I have used sausage links and sliced them thin. It has the same flavor and a different aesthetic. There will be leftover meat, which you can freeze for later. You can also substitute mild Italian sausage.
8-16 oz. Jar or can of sauerkraut, depending on how much you love it!
½ cup pizza sauce (Wine Pizza Sauce is best)
Mozzarella cheese (and any other of your favorite cheeses)
Directions:
Brown the sausage in a medium frying pan over medium-high heat until cooked through, about 5-10 minutes. If using sausage links, cook according to package directions, let cool, and slice thin.
Drain the sauerkraut thoroughly. This is key. Otherwise, you’ll end up with a soggy mess! (Speaking from experience). The trick is to place the sauerkraut in a colander in the sink and press as much moisture out of it as possible. And then press some more. I’ve even squeezed it in my hands. However, the more liquid you remove, the less flavor. There is a magic ratio in there somewhere…
Assemble pizza—sauce, cheese, sausage—and sprinkle the sauerkraut on top. You can use a little or a lot.
Place the pizza on the middle rack of the oven and bake for approximately 10 minutes. Keep an eye on it; all ovens are different.
When the cheese looks melted and the pizza looks almost done, turn the oven to broil and watch the tips of the sauerkraut crisp to a golden brown. That’s when it’s ready!
Remove from the oven and cool for a few minutes before slicing.
Enjoy! And spread the word!
By Citizens for Truth Contributor
Massachusetts First 
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