Smoked Sausage and Sauerkraut Pizza Recipe

I love experimenting with bold flavors on pizza, and this Smoked Sausage & Sauerkraut Pizza is one of my favorite Oktoberfest-inspired creations.

The smoky richness of sausage paired with the tangy bite of sauerkraut gives this pie a unique German twist, while creamy cheese and a golden crust bring everything together.

If you’re looking for something that stands out from the usual pepperoni or veggie pizza, this recipe delivers big flavor and festival vibes.

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Recipe Highlights

This pizza is the ultimate fusion of German flavors with classic comfort food. Smoked sausage brings a hearty, savory note, while sauerkraut balances it with tang and brightness.

It’s melty, crispy, tangy, and perfect for Oktoberfest gatherings or a cozy night in.

• Smoked sausage delivers a bold, savory bite.
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• Tangy sauerkraut balances richness with brightness.
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• Easy to prepare with store-bought or homemade pizza dough.
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• Perfect Oktoberfest recipe to serve with a frosty beer.
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• A fun twist on classic pizza that guests will remember.

Flavorful Ingredients

The foundation of a great pizza lies in its ingredients. For this smoked sausage and sauerkraut pizza, the combination of smoked sausages, such as kielbasa or bratwurst, and tangy sauerkraut creates a unique flavor profile that stands out.

Using a large onion sautéed in olive oil adds a sweet and savory depth to the dish. The addition of Dijon mustard not only enhances the flavor but also acts as a delicious base for the toppings.

To achieve that perfect cheesy goodness, shredded mozzarella cheese and shredded Swiss cheese are layered generously on top, creating a melty, bubbling finish that is irresistible.

Ingredient Notes

• Pizza dough – You can use store-bought for convenience or make your own; a chewy, golden crust makes the perfect base.
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• Smoked sausage – Adds rich, smoky flavor; kielbasa or bratwurst work beautifully.
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• Sauerkraut – Provides tang and crunch, a traditional German touch. Drain and pat dry for best results.
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• Mozzarella cheese – Melts beautifully for that gooey pizza texture.
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• Swiss cheese – Adds nutty, earthy depth that pairs perfectly with sauerkraut.
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• Onion – Caramelized onions enhance sweetness and balance tangy notes.
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• Dijon mustard – A subtle drizzle that gives the pizza its Oktoberfest character.

How to Make My Smoked Sausage & Sauerkraut Pizza

1. Prepare the dough – Preheat oven to 475°F (245°C). Roll out pizza dough on a lightly floured surface to about 12 inches. Transfer to a pizza stone or baking sheet.
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2. Cook the sausage – Slice smoked sausage into thin rounds and pan-sear until browned. Set aside.
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3. Caramelize the onion – Cook sliced onions in a skillet with a drizzle of oil over medium heat until golden and sweet, about 10 minutes.
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4. Assemble the pizza – Brush the dough lightly with olive oil. Spread a thin layer of Dijon mustard as the base sauce. Sprinkle half the cheese. Top with sausage slices, sauerkraut, and caramelized onion. Add remaining cheese.
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5. Bake – Bake 12–15 minutes until crust is golden and cheese is bubbling.
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6. Finish & serve – Slice and serve hot, ideally with a cold German lager.

Preparing the Dough

Creating the perfect pizza dough is essential for a satisfying crust. Start by rolling out the pizza dough on a floured surface to your desired thickness.

A thinner crust will yield a crispier bite, while a thicker crust will provide a chewier texture.

Once rolled out, transfer the dough to a pizza peel or a baking sheet lined with parchment paper.

This step is crucial for easy transfer to the oven, ensuring that the pizza bakes evenly.

Caramelizing the Onions

Caramelized onions are a game-changer for this pizza. Sautéing them in olive oil over medium heat allows their natural sugars to develop, resulting in a rich, sweet flavor that complements the smoky sausage and tangy sauerkraut.

Cook the onions until they are softened and golden brown, which typically takes about 5-7 minutes.

Season them with salt and pepper to enhance their flavor before layering them onto the pizza.

Assembling the Pizza

With the dough rolled out and the onions caramelized, it’s time to assemble the pizza. Start by spreading a layer of Dijon mustard evenly over the dough.

This adds a zesty kick that pairs beautifully with the other ingredients.

Next, layer the sautéed onions, followed by slices of smoked sausage and drained sauerkraut.

Finally, sprinkle the shredded mozzarella and Swiss cheese generously over the top, ensuring every bite is cheesy and satisfying.

Baking to Perfection

Preheat your oven to a high temperature of 475°F (245°C) to achieve that golden crust. If using a pizza stone, make sure it’s heated up as well to ensure a crispy bottom.

Carefully transfer the assembled pizza to the oven and bake for 12-15 minutes. Keep an eye on it; the goal is a golden brown crust and bubbling cheese that signals it’s ready to be enjoyed.

Serving Suggestions

Once out of the oven, let the pizza cool for a minute before slicing. This brief pause allows the cheese to set slightly, making it easier to cut.

For an extra touch, garnish with a sprinkle of caraway seeds and fresh parsley if desired. Serve hot, and watch as everyone gathers around to enjoy this delightful twist on a classic pizza.

This pizza pairs beautifully with a crisp German beer or even a cider. Add a side salad with apples and walnuts for freshness, or serve alongside soft pretzels with mustard for a full Oktoberfest feast.

Tips for the Best Smoked Sausage & Sauerkraut Pizza

Drain sauerkraut well to avoid soggy pizza. Use high-quality smoked sausage for authentic flavor, and always preheat your oven fully for a crisp crust.

A pizza stone can elevate the bake, but a baking sheet works fine too.

Storage and Warming of Leftovers

Store cooled pizza slices in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for 8–10 minutes to keep the crust crisp.

Avoid microwaving, which makes the crust soggy.