OUR SAUSAGES

FOR THE LOVE OF SAUSAGE

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Smoked Polish Sausage
(#11101)

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For over 50 years, we've been making this delicious Smoked Polish Sausage. Today, it remains one of our most beloved products because it tastes like home. Especially if your home is near The Polonia Triangle on the Southside of Chicago. Perfectly seasoned and packed with old world Polish flavor. Take a juicy bite and savor the flavor of your favorite backyard smokers.

Cooking Instructions:

MICROWAVE: Place links in a shallow microwave safe dish. Add 1/2 inch of water. Cover. Microwave for approximately two minutes for 1 to 2 links; three to five minutes for 4 to 6 links. Remove, pour off water and let stand two minutes before serving. (Since microwave ovens vary, cooking times are approximate.)

GRILLING: To avoid splitting open, place links on foil with small amount of water until heated through. Remove foil and brown. When not using foil, turn links frequently (approximately 10 to 15 minutes). DO NOT PLACE COLD LINKS DIRECTLY ON HOTTEST SPOT OF GRILL.

PAN FRYING: Place links in a shallow pan with 1/2 inch of water and cover. Simmer and turn until links are heated though (approximately 7 minutes). To brown, pour off remaining water, remove cover, heat at medium until brown, turning links occasionally.

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Smoked Polska Kielbasa 
(#22101)

This sausage starts with fresh, never frozen, cuts of pork and is slowly smoked over real hardwoods. It’s delicious on its own with a natural casing for a snap that bites back. It’s also the perfect foundation for your family’s “let’s have that again” sausage recipe.

Cooking Instructions:

MICROWAVE: Place links in a shallow microwave safe dish. Add 1/2 inch of water. Cover. Microwave for approximately two minutes for 1 to 2 links; three to five minutes for 4 to 6 links. Remove, pour off water and let stand two minutes before serving. (Since microwave ovens vary, cooking times are approximate.)

GRILLING: To avoid splitting open, place links on foil with small amount of water until heated through. Remove foil and brown. When not using foil, turn links frequently (approximately 10 to 15 minutes). DO NOT PLACE COLD LINKS DIRECTLY ON HOTTEST SPOT OF GRILL.

PAN FRYING: Place links in a shallow pan with 1/2 inch of water and cover. Simmer and turn until links are heated though (approximately 7 minutes). To brown, pour off remaining water, remove cover, heat at medium until brown, turning links occasionally.

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Smoked Sausage 
(#14404)

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A great tasting sausage made with only the finest ingredients. Naturally hard-wood smoked and handcrafted in small batches, like your favorite craft beer. Actually, an artisan sausage like this deserves to be paired with your best brew. Your tastebuds will appreciate the partnership.

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Kiszka Ring 
(#22612)

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This authentic Polish recipe will ring a familiar bell if you’re craving the snap of a natural casing, followed by a juicy, well-smoked ring of goodness. Bobak's Kiszka Ring is perfect for grilling on its own. And thrilling in any recipe that calls for a truly superior sausage.

Cooking Instructions:

MICROWAVE: Place links in a shallow microwave safe dish. Add 1/2 inch of water. Cover. Microwave for approximately two minutes for 1 to 2 links; three to five minutes for 4 to 6 links. Remove, pour off water and let stand two minutes before serving. (Since microwave ovens vary, cooking times are approximate.)

GRILLING: To avoid splitting open, place links on foil with small amount of water until heated through. Remove foil and brown. When not using foil, turn links frequently (approximately 10 to 15 minutes). DO NOT PLACE COLD LINKS DIRECTLY ON HOTTEST SPOT OF GRILL.

PAN FRYING: Place links in a shallow pan with 1/2 inch of water and cover. Simmer and turn until links are heated though (approximately 7 minutes). To brown, pour off remaining water, remove cover, heat at medium until brown, turning links occasionally.

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Smoked Polish Sausage

(#24101)

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For over 50 years, we've been making this delicious Smoked Polish Sausage. Today, it remains one of our most beloved products because it tastes like home. Especially if your home is near The Polonia Triangle on the Southside of Chicago. Perfectly seasoned and packed with old world Polish flavor. Take a juicy bite and savor the flavor of your favorite backyard smokers.

Cooking Instructions:

MICROWAVE: Place links in a shallow microwave safe dish. Add 1/2 inch of water. Cover. Microwave for approximately two minutes for 1 to 2 links; three to five minutes for 4 to 6 links. Remove, pour off water and let stand two minutes before serving. (Since microwave ovens vary, cooking times are approximate.)

GRILLING: To avoid splitting open, place links on foil with small amount of water until heated through. Remove foil and brown. When not using foil, turn links frequently (approximately 10 to 15 minutes). DO NOT PLACE COLD LINKS DIRECTLY ON HOTTEST SPOT OF GRILL.

PAN FRYING: Place links in a shallow pan with 1/2 inch of water and cover. Simmer and turn until links are heated though (approximately 7 minutes). To brown, pour off remaining water, remove cover, heat at medium until brown, turning links occasionally.

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Maxwell Polish Sausage
(#24106)

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Maxwell Street is an icon in the heart of Chicago’s original Polish neighborhood. Friends would gather for delicious homemade food, frosty adult beverages and colorful conversations. In the middle of it all, a Maxwell Polish Sausage on a fresh-baked roll dripping with stone ground mustard and grilled onions. Today, Bobak’s Maxwell Polish is an authentic taste of the old country with an unmistakable Chiciago accent.

Cooking Instructions:

MICROWAVE: Place links in a shallow microwave safe dish. Add 1/2 inch of water. Cover. Microwave for approximately two minutes for 1 to 2 links; three to five minutes for 4 to 6 links. Remove, pour off water and let stand two minutes before serving. (Since microwave ovens vary, cooking times are approximate.)

GRILLING: To avoid splitting open, place links on foil with small amount of water until heated through. Remove foil and brown. When not using foil, turn links frequently (approximately 10 to 15 minutes). DO NOT PLACE COLD LINKS DIRECTLY ON HOTTEST SPOT OF GRILL.

PAN FRYING: Place links in a shallow pan with 1/2 inch of water and cover. Simmer and turn until links are heated though (approximately 7 minutes). To brown, pour off remaining water, remove cover, heat at medium until brown, turning links occasionally.

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Maxwell Polish Sausage 
(3 LB)

Maxwell Street is an icon in the heart of Chicago’s original Polish neighborhood. Friends would gather for delicious homemade food, frosty adult beverages and colorful conversations. In the middle of it all, a Maxwell Polish Sausage on a fresh-baked roll dripping with stone ground mustard and grilled onions. Today, Bobak’s Maxwell Polish is an authentic taste of the old country with an unmistakable Chiciago accent.

Cooking Instructions:

MICROWAVE: Place links in a shallow microwave safe dish. Add 1/2 inch of water. Cover. Microwave for approximately two minutes for 1 to 2 links; three to five minutes for 4 to 6 links. Remove, pour off water and let stand two minutes before serving. (Since microwave ovens vary, cooking times are approximate.)

GRILLING: To avoid splitting open, place links on foil with small amount of water until heated through. Remove foil and brown. When not using foil, turn links frequently (approximately 10 to 15 minutes). DO NOT PLACE COLD LINKS DIRECTLY ON HOTTEST SPOT OF GRILL.

PAN FRYING: Place links in a shallow pan with 1/2 inch of water and cover. Simmer and turn until links are heated though (approximately 7 minutes). To brown, pour off remaining water, remove cover, heat at medium until brown, turning links occasionally.

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