By MADELINE NGUYEN
The UNITY News

UNITY foodies looking for a taste of history and culture don’t have to go far.

Risk-takers who aren’t afraid of a little grease and artery-clogging goodness can venture to one of Chicago’s many kielbasa eateries and meat markets.

With the largest Polish community outside of Warsaw. Chicago reveres Polish kielbasa as a staple.

The popular meat is a dense mixture of pork and garlic with its savory juices.The all-purpose qualities of kielbasa allow people to prepare it in various ways, said sausage butcher Joseph Gancarczyz, including boiling, chopping or sliced on a sandwich.

Over the years, kielbasa has remained a significant part of Chicago’s identity, said Kevin Pang, a features reporter and former food reporter at the Chicago Tribune.

“It’s as important gastronomically to Chicago as deep dish pizza and the Italian beef,” he said.

Numerous Polish delis and meat markets can be found all over the city. For instance, Endy’s Deli, at 3055 N. Milwaukee Ave., sells a variety of inexpensive kielbasa. Polish locals also frequent the Avondale deli, taking home sliced sausage or sandwiches. Customers can eat kielbasa hot or cold.

Other sausages have evolved from the Polish kielbasa. Jim’s Original, at 1250 S. Union Ave., sells the Maxwell Street Sausage, a variation of traditional Polish kielbasa that was first made in 1939 by Jimmy Stefanovic, a Greek. The inexpensive sausage is a popular tradition of Chicago and is served on a bun with grilled onions and yellow mustard.

“It’s filling. It’s satisfying. It’s hearty,” Pang said. “It’s a great way to warm you up during those cold Chicago winters.”

topic: Entertainment
tags: Food In Chicago, kielbasa, sausage

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