Sausage and Smoked Slaw Pizzette Recipe

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Sausage and Smoked Slaw Pizzette
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  • flour , for dusting
  • 1/2 cup red onion marmalade , recipe follows
  • 8 oz house sausage , recipe follows
  • 1/2 cup smoked slaw , recipe follows
  • salt and pepper
  • this recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. the food network kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
  • 3 large red onions
  • 1/4 cup sugar
  • 1/4 cup grated onion
  • 1 to 2 tbsp crushed red chile flakes (depends on desired heat level)
  • 1/3 cup red wine
  • 1/2 tsp sugar
  • 2 tbsp salt
  • handful hickory wood chips
  • 1/4 cup aioli
  • 1/2 tsp sugar
  • salt and pepper
  • food network kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of salmonella or other food-borne illness. to reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade a or aa eggs with intact shells, and avoid contact between the yolks or whites and the shell. for recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.


  1. Preheat your oven to 500 degrees F.
  2. Dust a workstation with flour and cut the dough in half. When the dough is at room temperature, stretch it or roll it out using a rolling pin; you want a thin pizza dough, approximately 1/4-thick at the most. (A pizzette is a rustic oval shape though it will work in the more traditional circle.) Place the dough onto a sheet of parchment paper on a sheet tray and bake in the oven until the dough has set and started to brown, about 3 minutes. Remove from the oven and spread a thin layer of Red Onion Marmalade. Crumble the House Sausage over the pizza and spread out evenly. Place back into the oven and bake until the dough has hardened and you can lift one side of the pizza without it bending, about 5 minutes. Remove from the oven and drape with Smoked Slaw. Cut and enjoy.
  3. Cut the top and bottom off the onion and peel the skin. Cut vertically straight down through the middle, exposing a crescent moon shape, not rings. Place the onion, cut side down, on the board and slice into julienne. Repeat with all the onions.
  4. Place the onions into a saucepan and put over a low heat on your stovetop. Sprinkle with a little salt and stir. Cook, stirring occasionally, allowing the onions to sweat out their liquid until they all become translucent (being careful not to caramelize or burn the onions), about 20 minutes. Add in half the balsamic and reduce over low heat until the liquid coats the back of a spoon, 15 to 20 minutes. Reserve.
  5. In a separate pan over high heat, pour the sugar into the center of the pan and surround with water. Stir the sugar into the water to moisten. Occasionally shake the pan to evenly disperse the heat. Keep a close eye on the sugar-water mixture as the moisture is expelled. First the bubbles will be smaller and more consistent, like syrup. Then the sugar will start to change color as it caramelizes. When it is a light amber color, remove from the heat and stir in the remaining balsamic vinegar until incorporated. Add the caramel sauce to the cooked onions and season with salt. Cool and serve.
  6. Add all the ingredients except the pork into a large bowl. Whisk together and let rest for 10 minutes. Add in the ground pork. Break the pork apart gently and toss to distribute ingredients. Mix by kneading the mixture, but do not over mix. Cook a small piece of sausage to test for seasoning. If needed, add salt and a splash more vinegar. For pizza preparation, render the sausage until lightly browned and strain excess fat. Cool and reserve for assembly.
  7. Remove the core from the cabbage and julienne. To assemble the smoker, place the wood chips into a half hotel pan over high heat. After 2 minutes, the chips will start to smolder. Place some ice into a perforated pan of the same size and cover with a layer of plastic wrap. Place the perforated pan with the ice and the cabbage onto the pan with the chips and cover with tin foil. Allow the smoke to permeate the cabbage for 4 minutes. Remove from the pan and place directly into a bowl. Add the remaining ingredients and mix thoroughly. Season with salt and pepper. Cool and reserve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 883.25 Kcal (3698 kJ)
Calories from fat 313.01 Kcal
% Daily Value*
Total Fat 34.78g 54%
Cholesterol 139.11mg 46%
Sodium 4328.09mg 180%
Potassium 1018.98mg 22%
Total Carbs 80.99g 27%
Sugars 21.82g 87%
Dietary Fiber 6.28g 25%
Protein 52.01g 104%
Vitamin C 21.7mg 36%
Iron 4.9mg 27%
Calcium 126.4mg 13%
Amount Per 100 g
Calories 131.03 Kcal (549 kJ)
Calories from fat 46.43 Kcal
% Daily Value*
Total Fat 5.16g 54%
Cholesterol 20.64mg 46%
Sodium 642.07mg 180%
Potassium 151.17mg 22%
Total Carbs 12.02g 27%
Sugars 3.24g 87%
Dietary Fiber 0.93g 25%
Protein 7.72g 104%
Vitamin C 3.2mg 36%
Iron 0.7mg 27%
Calcium 18.8mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 19.8
  • 22

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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