Polish Sausage for Easter. A Deli?
- KAD Feb 26, 2003 09:05 PM
I was wondering if someone can suggest where in the Chicago area I could buy good Polish Sausage for a Easter Sunday meal? Can anyone suggest a delicatesan? Also there are two kinds of Polish sausage you can by that I remember as a kid is the Red Sausage and the White Sausage. My Family always bought the red which I beleive was smoked. How does the White Sausage taste? I live North so I was looking for a Deli North of Madison St. I am looking for Chicago locations and Northwest Suburban. Thanks KAD
re: Mike G
Paulina's fresh Polish is really good - nice and garlicky. They also have polish garlic ham sausage (kaukowska? sp?) at this time of the year which is out of this world. Sounds odd but I highly recommend it. It's like really wonderful garlicky ham.
Not a fan of the smoked but I bet they have it. They smoke all their own meats.
I haven't tried the sausage but a while back while eating at sphinx egyptian in Niles I noticed a place advertising homemade polish sausage right next door, this is also very close to Amy Joy's "best in Town" donuts
Sphinx is at 8743 N. Milwaukee, Niles the polish sausage shop is just south of that. this may be closer to your area.
There area number of polish delis along this northern stretch of milwaukee ave - do folks have any experience with these or favorites?
Hi Kad. Re: red and white Polish sausage - as you say, I do believe that "red" is used to indicated smoked sausage and "white" to indicate fresh (non-smoked) sausage. I much prefer fresh sausage in general over smoked (smoking a sausage generally seems like overkill to me, the smoke flavor overwhelming what is essentially a mild and delicate food), and the mild, thyme-and-garlic flavor of fresh Polish sausage is a staple at my family's Christmas breakfasts and similar occasions.
My grandparents lived in Milwaukee and they favored the fresh Polish sausage from that town's Klements Sausage Co. You should know that Klements is probably not the most prestigious sausage-maker in Milwaukee; it's a big commercial company. But having eaten it so often in childhood, theirs is now my model for fresh Polish sausage. I have not found a place in Chicago to equal the satisfaction theirs gives.
However, I have it on excellent authority that Andy's Deli and Bakery - the original on Milwaukee Avenue in the traditionally Polish section of Avondale - makes very good fresh Polish, which I am eager to try.
re: Harry V.
I am a big fan of Andy's Polish sausage, not only pan fried or simmered with sauerkraut, but also 3-4 hours low and slow on my smoker. Andy Polish sausage is so good on a smoker that a BBQ friend of mine, who lives in South Bend, picks up 10-15 pounds every time he goes to Andy's.
Speaking of BBQ and Andy's, I occasionally smoke boloney, sounds odd, tastes great, and Andy's large flavorful boloney really hits the spot after 3-4 hours low and slow on a smoker. Last time I smoked Andy's boloney I served it with coarse ground horseradish mustard and 5-year old Wisconsin cheddar, it was gone in about 15-minutes.
Andy's is a full service Polish Deli, well worth a stop, though as Harry said, I prefer the original on Milwaukee Ave.
5438 N Milwaukee Ave
Chicago, IL 60630
re: Harry V.
Since someone has brought this old thread back to life, I will chime in that Andy's Deli, mentioned above, is still going strong and is the favorite of my wife's very choosy Polish family.
5442 N. Milwaukee Ave.
(note: when the lines get long, customers can get pretty aggressive, so don't be afraid to assert yourself . . . with a smile)