Stealing and Pizza: A German Tradition!

I am pretty much a giant control freak. I don't share well in the kitchen and when I have an idea I like it to be done my way. That being said, I don't think that other people have entirely bad ideas. On the contrary, sometimes other people have ideas that I would love to claim. I can't do that, though. I have to give credit where credit is due.
First, head over to Smitten Kitchen and make some pretzels for somebody you love. I used a bottle of beer in place of twelve ounces of the water. I am now , ahem, "required" to make pretzels at least every 2 weeks. I believe the statement went something like this, "I hereby declare that pretzels must be made every two weeks." Hereby....silly husband.
Second, make your way to The Pioneer Woman and make a whole heap of salad. Noodles and tons of veggies all mixed up? If only I could find a way to get chocolate in there. Be warned, this makes a TON of salad so have some friends over. I laced my salad with thinly sliced London broil and called it dinner.
The final idea I stole recently is actually from Kurt. Yes, the husband has a food obsession too. He came up with this idea months ago but it just hadn't happened yet. Last week I took pity on him and gave the guy some man-food. Before you turn up your nose consider what goes on a bratwurst. This is just a different form.

"German" Sausage Pizza (for the husband)
makes 2 small pizzas

• One recipe pretzel dough
• 1 egg beaten, with a little water
• Pretzel salt
  
• 1/2 pound smoked sausage cut into slices, then quartered*
• 1 cup sauerkraut, drained
• 1/2 cup Jarlsberg or other swiss cheese, grated
• 3-4 oz. grainy mustard (er, I love mustard)
  
• 1 tablespoon cornstarch or arrowroot powder
• 1/3 cup milk

Prepare pretzel dough recipe through rising. Meanwhile, in a small sauce pan whisk together mustard, cornstarch and milk. Bring to a simmer over medium heat until thickened, set aside.
Preheat oven to 450.
Once risen, divide dough in half. On a well floured surface roll out the dough to about 1/2-3/4 inch thick (it will shrink back a little, that's ok). Brush edges of the dough with egg wash and sprinkle lightly with pretzel salt. Place onto a well oiled baking sheet and repeat with your second round of dough. Bake for about 5 minutes. Remove from oven and layer on mustard sauce, sauerkraut, cheese, then sausage. Continue to bake for about 15 minutes. Slice and eat.
*I didn't cut them that small and we decided that smaller pieces would make for a better distribution of flavour.