{"id":13109,"date":"2014-12-17T09:06:47","date_gmt":"2014-12-17T15:06:47","guid":{"rendered":"http:\/\/burgersdogspizza.com\/?p=13109"},"modified":"2014-12-17T09:06:47","modified_gmt":"2014-12-17T15:06:47","slug":"bobak-polish-sausage-review","status":"publish","type":"post","link":"http:\/\/www.peterstromquist.com\/?p=13109","title":{"rendered":"Bobak Polish Sausage Review"},"content":{"rendered":"

\"Bobak<\/a>“Polish” Sausage is the Americanization of a smoked beef \/ pork sausage from Poland that is commonly called kielbasa. \u00a0The American version is generally milder than the original, depending on the manufacturer. \u00a0 Many Chicago companies call their polish sausage “Maxwell Street” (style), as an homage to a sandwich that was commonly sold to the immigrant settlers in one of Chicago’s oldest neighborhoods, Maxwell Street, a major east-west thoroughfare; \u00a0a lot of that area now is home to the Chicago campus of the University of Illinois.<\/p>\n

Back in the day, Maxwell Street was home to a large open air market<\/a>, where one could buy nearly anything, legal, or illegal, and the Maxwell Street sandwich was common fare in the market – a grilled split sausage, with grilled onions and yellow mustard, served on a bun, sport peppers on request. \u00a0Today’s \u00a0“New” Maxwell Street marke<\/a>t is a very vibrant giant flea market, held on Sunday’s year round, with a decidedly international flair.<\/p>\n

Bobak’s<\/a>, a Chicago area sausage maker, has been around for more than fifty years, and makes all manner of smoked and fresh sausages and deli meats, as well as operating a large grocery with their own products and imported European groceries. \u00a0The grocery, pictured below, is at\u00a05275 S. Archer Ave.<\/p>\n

(Got a craving for Chicago foods? \u00a0Get hot dogs, pizzas, and more delivered to your home!<\/a>)\u00a0<\/strong><\/p>\n

\"Bobak<\/a>Bobak’s appears to share a production facility with another Chicago brand, located on the West Side. \u00a0Based on the low double digit number assigned to the plant by the USDA, this plant, in some form, has been around a very long time, and probably dates back to stockyard days.<\/p>\n

The Bobak Polish come in to different lengths, 8″ for buns, 12″ to heat and eat as a dinner sausage. \u00a0It has a very mild flavor, and the bun length ones have a great ‘snap’ and a nice smoke. \u00a0 Ingredients are:\u00a0Pork, Beef, Water, Corn Syrup, Potassium Lactate, Sat, Natural Flavors, Sodium Phosphates, Dextrose, Sugar, Sodium Diacetate, Garlic, Sodium Erythorbate, <\/em>Sodium Nitrite.<\/em><\/p>\n

The bun length ones are five to a 14 ounce package, I paid around $4.00, which is a good value, but that was a sale price. \u00a0 I prefer my Polish on a bun with kraut and yellow mustard. When I used to travel to Poland on business, \u00a0the local employees would treat me to \u00a0a sausage soup, which was absolutely terrific. \u00a0(Polish soup recipes<\/a>).<\/p>\n

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\"Bobak<\/a>
Bobak Grocery<\/strong><\/figcaption><\/figure>\n

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\"Bobak<\/a>
Factory<\/strong><\/figcaption><\/figure>\n

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Bobak Polish Sausage Review<\/p>\n","protected":false},"excerpt":{"rendered":"

“Polish” Sausage is the Americanization of a smoked beef \/ pork sausage from Poland that is commonly called kielbasa. \u00a0The American version is generally milder than the original, depending on the manufacturer. \u00a0 Many Chicago companies call their polish sausage “Maxwell Street” (style), as an homage to a sandwich that was commonly sold to the… Continue reading Bobak Polish Sausage Review<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[8,11,15,16,26],"tags":[],"_links":{"self":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts\/13109"}],"collection":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=13109"}],"version-history":[{"count":0,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts\/13109\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13109"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=13109"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=13109"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}