SAUSAGE & KALE PIZZA

Prep 00:20

Cook 00:05

Makes 1 pizza

Easy

Ingredients

1 tbsp butter

1 tsp plain flour

1 cup milk

1/4 cup grated parmesan

Salt

Pepper

1 portion pizza dough

100g buffalo mozzarella

2 pork and fennel sausages*

1 cup kale, roughly torn

1 tbsp chilli oil

Grated parmesan

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Method

Step 1. To make the white pizza sauce*, add the butter to a small saucepan over medium heat. Once melted, add the flour. Stir and cook the flour mix for around a minute. Turn the heat to low and slowly add the milk, stirring or whisking continuously to maintain a smooth consistency.

Step 2. Once all the milk has been added, stir in the parmesan and season with salt and pepper. Cook for a few minutes to thicken. Place some baking paper directly on top of the sauce to avoid creating a skin. Remove from the heat and allow to cool. It will thicken further upon cooling.

Step 3. Prepare the kale by massaging it with olive oil and salt. This helps to tenderise and to remove some bitterness.

Step 3. To make the pizza, preheat a pizza oven to 350℃*. Stretch the dough out over a lightly floured pizza peel. Spread white sauce evenly over the base followed by torn pieces of mozzarella. Squeeze the meat out of the sausage casings and spread small chunks over the top. Finish with torn pieces of kale and a drizzle of chilli oil and cook for around 5 minutes or until cooked though evenly.

Step 4. Remove the pizza and top with grated parmesan.

Notes:

*Keep any leftover sauce in the fridge to use again as a cheesy sauce for pizza, lasagne or even baked potatoes.

*You could use any good quality pork sausages. Italian style sausages are perfect for this recipe.

* If you are using a standard oven, cook at 220℃ for around 10-12 minutes.

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SAUSAGES, ONION GRAVY, MASH AND BRUSSEL SPROUT SLAW

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

2 tbs olive oil

10-12 premium pork sausages

20g butter

2 red onions, thinly sliced

2 sprigs thyme

1 tbs plain flour

2 tsp brown sugar

2 tbs balsamic vinegar

2 cups beef stock

MASHED POTATO

1kg floury potatoes (preferably sebago), peeled and quartered

½ cup (125ml) milk

150g butter

Pinch of freshly grated nutmeg

BRUSSELS SPROUT SLAW

300g Brussels sprouts, thinly sliced (we used a mandolin)

1 Granny Smith apple, cut into matchsticks

1 cup flat-leaf parsley leaves

2 tbs extra virgin olive oil

Juice of ½ lemon

PUTTING IT ALL TOGETHER: 

For the mash, cover potato in a saucepan with salted water, bring to the boil, reduce to a simmer and cook for 20-25 minutes until tender. Drain, cover with a lid and shake pan to start to break down potatoes. Mash, adding milk and butter a little at a time, until smooth and creamy. Season with salt, pepper and nutmeg.

Heat oil in a frying pan over medium-low heat, add sausages and fry, turning regularly so they brown evenly, for 12-15 minutes until cooked through. Transfer to a plate and cover with foil to keep warm. Add butter, onion and thyme to the same pan and cook, stirring regularly, for 7 minutes or until onion softens and starts to caramelise. Stir in flour, cook for 1 minute, then add sugar and vinegar and cook for a further minute or until sugar dissolves and vinegar reduces slightly. Gradually add stock, stirring continually until smooth. Cook for 5 minutes to thicken slightly. Return sausages to pan and turn to coat in sauce.

For slaw, combine all ingredients in a bowl, season and toss to combine.

Divide mash among plates, top with sausages, spoon gravy over and serve with Brussels sprout slaw.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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