Polish Sausage

Polish sausage shares space on the menu of many of Chicago’s red hot (hot dog) vendors. Made not of beef, but pork, it is like a lascivious hot dog, bigger and swollen with juice, cooked on a griddle and (at Byron’s Dog Haus) basted with hot fat from the fryolator. In another realm altogether, Polish sausage makes frequent appearances at barbecue parlors of the Southwest, where its role is not as a hot dog alternative, but as one of several pit-cooked meats on the menu. Kielbasa, which refers to any kind of sausage in Poland, is a name that U.S. eaters reserve for smoked sausages.

Restaurants With This Dish

Charlie the Butcher


Wolfy’s - Sign
Wolfy’s: No frills Chicago style street food


Hot Sauce Williams


Char cheddar burger at Paradise Pup
Paradise Pup


Vienna Beef Factory Store and Café





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