Sausage and Stout Pizza
Sausage and Stout Pizza

Sausage and Stout Pizza

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February 9, 2017

With homemade Guinness pizza crust, Guinness sausage and Guinness glaze, this sausage and stout pizza will cure all of your pizza and beer cravings.

  • Prep: 2 hrs 30 mins
  • Cook: 1 hr


Guinness Pizza Dough

2 cups Italian 00 flour

3/4 cup Guinness Extra Stout, room temp

3 tablespoons olive oil

1 tablespoon water

2 packets active yeast

1 teaspoon salt

1 teaspoon honey

Guinness Caramelized Onions

1 teaspoon olive oil

1 teaspoon butter

2 small onions, thinly sliced

1 tablespoon Guinness

1/2 teaspoon kosher salt

1/2 teaspoon sugar

Guinness Sausage

1 egg

1/4 cup Guinness Extra Stout

2 slices wheat bread

1 teaspoon kosher salt

1/2 teaspoon dried thyme

1/2 teaspoon dried rosemary

1/2 teaspoon dried basil

1/2 teaspoon black pepper

1/4 teaspoon marjoram

1/8 teaspoon ground allspice

2 cloves garlic, minced

1 lb. ground pork

Guinness Glaze

1/2 cup Guinness Extra Stout

1/2 cup brown sugar

pinch of salt

Assembly Ingredients


Guinness pizza dough

1-2 tablespoons olive oil

1 cup Fontina cheese, shredded

Guinness caramelized onions

Grilled Guinness sausage

1 cup fresh mozzarella cheese, sliced

Guinness glaze

Walter Imperial Stout salt

2 green onions


Guinness Pizza Dough

1Add all of the dough ingredients into a stand mixer. Beat with a dough hook for 4-5 minutes, until it forms a dough ball.

2Place the dough ball on the counter, and place the bowl upside down over the dough to let it rise. It should double in size in about 1 1/2 to 2 hours. While it's rising, prepare the other ingredients.

3Cut the dough in half. Refrigerate in an oiled plastic bag up to one week or grill right away.

Guinness Caramelized Onions

1Heat the grill to medium. Place a cast-iron skillet over direct heat. Heat the olive oil and butter.

2Add the sliced onions and sauté 15-20 minutes until wilted, stirring occasionally.

3Add the Guinness, salt and sugar and continue cooking for another 5-10 minutes, stirring often until golden brown. Set aside.

Guinness Sausage

1In a medium bowl, whisk together the egg and Guinness. Tear the bread into dime-size pieces, and add to the bowl with all of the herbs and spices and garlic. Mix well.

2Mix in the ground pork – go on; get in there and use your hands.

3Refrigerate at least 30 minutes.

4Shape the meat into seven sausage links – no need to case them.

5Heat the grill to medium-high heat (~350 degrees). Oil the grates. Grill the sausages for 20 minutes, turning occasionally.

6Let rest 10 minutes; slice.

Guinness Glaze

1Place the ingredients in a medium sauce pot. Bring to a boil. Reduce to a simmer. Simmer over low heat for about 30 minutes, stirring occasionally. It will register about 140F on a candy thermometer and will coat the back of a spoon.

Make The Pizza

1Heat the grill to about 450 degrees with a pizza stone set over indirect heat.

2Sprinkle cornmeal onto a pizza paddle. Stretch half of the dough out to your desired size and place on the paddle, making sure there is enough cornmeal so that it will easily slide onto the grill.

3Drizzle olive oil on the dough. Sprinkle with half of the shredded Fontina cheese.

4Top with half of the Guinness caramelized onions and sliced grilled Guinness sausage. Add half of the fresh mozzarella on top.

5Slide onto the pre-heated pizza stone. Grill for about 10 minutes. The crust should be golden and the cheese melted. Remove with the pizza paddle.

6Drizzle with Guinness glaze and sprinkle with Walter Imperial Stout salt and fresh green onions. Slice and serve. Repeat with the remaining ingredients to make a second pizza.


You can make all of these components up to a week in advance.

For the dough

Make sure the beer is at room temperature. If it’s too cold, the dough will take a long time to rise.

You can also knead this dough with your hands, if you don’t have a stand mixer.

Italian 00 flour is an Italian flour used to make pizza. It has a different protein make-up than American all-purpose flour. You can use regular flour, but this will create an airy, tender dough with a crisp bite.

For the onions

The onions can also be caramelized on the stovetop.

For the glaze

At the 20-minute mark, the mixture will start to foam, which is why it’s important to use a medium or large pot.


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I love to cook outdoors. Give me a smoker, a grill or even a campfire, and I'll serve you up a meal you won't forget.
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