Although my ancestors hail from Germany, I never thought about trying to make German inspired food until we began fermenting our own sour kraut. Now I can't stop thinking of ways to cook with kraut. This may not be a pretty pizza (I had to add the red onions to keep if from looking too beige), but it's delicious and it goes great with a German Lager.
1 pizza crust, store bought or home made
2 vegan beer brats, sliced into half inch thick rounds (I use Tofurkey brand)
Extra virgin olive oil
2 white or yellow onions, thinly sliced
2-3 Tbsp. whole grain or German or Dijon mustard
3/4 c. home fermented sour kraut, or a good store bought brand
1/2 a small red onion, cut into thin rings
1) Preheat the oven according to the directions for the crust you are using. Heat a little olive oil in a saute pan and brown the sliced sausage, cooking for about 3 min. per side.
2) Set the sausages aside and add a little more olive oil to the pan along with the sliced yellow or brown onions and a pinch of sea salt. Give them a toss to coat with the oil and then let them sit for about 5-7 minutes until they start to brown. Once they begin to brown give them another toss and let them sit for another 5 minutes until they start to get evenly browned. Once they are mostly caramelized, stir them frequently to finish them off and then add the mustard and stir to incorporate. Spread the caramelized onions over the pizza crust.
3) Sprinkle the sour kraut over the onions and then arrange the red onion slices and vegan beer brats over the kraut.
4) Bake the pizza according to the directions for the crust you are using. Serve with a German lager beer, if desired.