Video: BBQ Bratwurst Pizza

Our favorite South Florida tailgaters, Fonz and Gary of Cooking with Canes, present the second of their two videos shot in the Soldier Field parking lot in Chicago. (The first, in case you missed it, was Quick Caribbean Curry Lamb Chops.) This time around, they’ve put together a delicious spin on their already legendary Bratwurst Extravaganza recipe, using Fat Cat Surprisingly Mild Guajillo Ghost and a jar of pizza sauce as a base for a thick, flavor-packed semi-stuffed grilled pizza. This is definitely a recipe that will impress your tailgating friends. Full recipe is below the video. Enjoy!


1/2 lb. bratwurst sausage
1/2 lb. smoked beef sausage
14 oz. jar of pasta sauce, such as Prego (or whatever sauce you prefer)
1 orange bell pepper, cored and sliced into 1/2-inch strips
1 green bell pepper, cored and sliced into 1/2-inch strips
1 bottle Fat Cat Surprisingly Mild Guajillo Ghost
1-2 tablespoons of Fat Cat Mexican-Style Habanero (optional)
1 tablespoon Badia Complete Seasoning (available in the Latin aisle of most supermarkets)
1 12-inch Boboli Pizza Crust
8 oz. shredded Mozzarella or Mexican Cheese Blend
3.5 oz. bag of pre-sliced pepperoni (such as Hormel)


Set your grill, or build your coals, to medium heat, and grill the bratwurst and sausage slowly, 5-7 minutes per side, until cooked through and charred in spots.

(Alternately, if you don’t have a grill, you can roast the sausages in your oven at 375F for 15-20 minutes, or until cooked through and the skin has browned evenly. Remember to flip the sausages halfway through cooking process to ensure even browning.)

Once cooked, slice the sausages into 1/2-inch rings and place in a medium-sized pot, along with the sliced peppers, Badia Seasoning, Fat Cat Surprisingly Mild Guajillo Ghost, Fat Cat Mexican-Style Habanero (if desired) and pasta sauce. Set mixture over medium-low heat and simmer for 30 minutes, or until vegetables have softened and ingredients have combined well.

After 15 minutes have passed, place the Boboli Pizza Crust over low heat zone, or dying coals, or crisp in oven according to package directions — the point here is to let its underside brown and become slightly crisp, about 8-10 minutes, but not cook or crisp entirely. There’s still a little more cooking time to come, after all.

Once sauce has cooked, spread a thick layer of it over the top of the crust. Top the sauce generously with cheese and dot the cheese with pepperoni slices.

Cook with grill lid down over low heat (or in oven at 375F) until cheese has melted thoroughly, about 10 minutes more.

Remove to serving platter, let sit for 5 minute to allow the cheese and sauce to settle some, then slice and serve. Enjoy!