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As snow blankets the cobblestone streets of a quaint Polish village and laughter dances through the crisp winter air, families gather inside, basking in the warmth of a kitchen where the scents of spices, sauerkraut, and smoked meat mingle. It’s nice to imagine and even better to experience in your family’s home. At the heart of this scene is a culinary icon deeply ingrained in the fabric of Polish Christmas traditions: the kielbasa. Polish sausage is more than just a dish. It is a thread that weaves through the tapestry of history, binding generations in a shared heritage of flavor and festivity. The history of Polish sausage at Christmas stretches back to times when smoking and curing were essential for preserving meat. Kielbasa, the Polish word for "sausage," has been a staple in the region’s cuisine since at least the 14th century, if not earlier. These age-old techniques gave birth to various sausages, each unique to the locality of its creation, with secret blends of garlic, marjoram, and smoke crafting an edible anthology of Polish culture. Festive Feasts: Christmas Traditions in Poland The Polish Christmas Eve, Wigilia, is a night of magic and reflection, where a meatless meal signifies a time of fasting and anticipation. The appearance of kielbasa on the Christmas Day table heralds the culmination of Advent. Its rich, hearty flavor symbolizes a festive turning point, rewarding patience with its smoky, savory delights. In this setting, kielbasa is more than food — a festive fanfare that celebrates family and feasting. From Old Country to New: Kielbasa Across the Globe As Poles ventured beyond their borders, their culinary traditions journeyed with them, kielbasa included. From the Americas to Australia, Polish immigrants recreated the tastes of home, especially during Christmas. These sausages became a heartfelt reminder of the land they left behind, a way to keep their culture alive and share it with new neighbors, intertwining it with the culinary mosaic of their new homelands. Each sausage link is a narrative of migration, an edible artifact that carries with it the flavors of the old country — a reminder of the resilience and continuity of Polish culture. These Polish immigrants, steeped in the artisanal sausage-making traditions of their Polish forebears, brought not just recipes across the Atlantic, but a commitment to community and craftsmanship. This dedication to tradition, mirrored in the care with which they produce their sausages, speaks to the heart of the Polish spirit. This spirit has thrived and adapted, bringing the warmth of Poland’s kitchens to the tables of a diverse and appreciative new world. That’s why today, kielbasa is not only reserved for Polish tables but has found its way into a myriad of Christmas meals across diverse cultures, reflecting a blend of old traditions and innovations. Whether it's served alongside pierogi, braised with sauerkraut, or featured in a new fusion dish, kielbasa's versatility makes it a beloved addition to any holiday feast. The essence of Christmas is encapsulated in every bite, telling a story of resilience and adaptation. Chicago’s Bobak Sausage Company: Preserving Tradition The story of Bobak Sausage Company is symbolic of this rich tapestry of Polish traditions finding new soil in the New World. Since its inception, Bobak’s has been more than a brand; it’s been a beacon of Polish heritage in Chicago, a city that boasts a storied Polish-American lineage. Bobak's has honored the recipes passed down through generations for decades, ensuring that every sausage link is a piece of Polish history. Remember to check out our recipes page, which offers some new ideas for incorporating sausage into your home-cooked meals. Adding savory Polish sausage to your table can evoke feelings of comfort and nostalgia, no matter where you call home.

Sausage, the savory delight transcending cultures and centuries, holds a special place in the records of culinary history. Its origins date back to ancient civilizations, where resourcefulness and a desire to minimize food waste gave birth to this gastronomic marvel. When you add sausage to your food, you embark on a centuries-old choice that endows the dish with history and pride of place. In the cradle of early civilization, people across the globe found their own unique variations of sausage. Ancient Egyptians and Babylonians are believed to have concocted mixtures of ground meat and spices encased in animal intestines. The Romans, renowned for their epicurean tastes, refined the art of sausage-making, creating various flavors and styles that would endure through the ages. The Medieval period saw sausages becoming a staple in Europe, with local butchers perfecting regional recipes. Each sausage bore the distinct flavors and influences of its locale, adding to the tapestry of European cuisine. In Germany, the bratwurst became a beloved symbol of culinary craftsmanship. As the centuries passed, sausage-making became a communal affair, with families and communities passing down treasured recipes, each with its own secrets and traditions. These recipes reflected the ingredients available and the cultural influences that shaped a particular region. In the New World, sausage found a new canvas for culinary creativity. Immigrants from Europe brought their cherished sausage traditions to the Americas, infusing local flavors and ingredients to create unique American sausages. From Louisiana's spicy Andouille to the iconic hot dog enjoyed at ballparks nationwide, sausages continued to evolve. Today, sausage has retained its place in our hearts and adapted to modern tastes and lifestyles. Gourmet sausages, vegan sausages, and health-conscious alternatives have emerged, catering to various palates. In this retrospective, we celebrate the enduring legacy of sausage—a culinary masterpiece that has bridged cultures, withstood the test of time, and continues to evolve, satisfying our appetites and connecting us to a rich tapestry of flavors and traditions. As we savor each delicious bite, we honor the timeless artistry of sausage-making and the generations of culinary enthusiasts who have kept its flame alive. What About Sausage Made Here in Chicago? It’s no secret that Chicago may be one of the country’s most diverse cities, leaving the ultimate award to New York. Many immigrants gravitated here because of the promise of jobs similar to those they had at home. Much like diaspora from other parts of the country, new Chicagoans brought the tastes of their old homes to their cooking. Chicago has the unique distinction of having a tremendous Polish influence, so you can’t talk about Chicago sausage without including the Polish Sausage. This beloved icon of Windy City cuisine has a storied history that reflects the city's rich tapestry of cultures, tastes, and traditions. The Chicago sausage story begins with immigrants who brought their sausage-making expertise to the city in the late 19th and early 20th centuries. Germans, Poles, Italians, and many others contributed to the vibrant mosaic of Chicago's culinary scene. Each community brought unique flavors and techniques, giving rise to various sausages that would become Chicago classics. The Chicago-style hot dog, a true emblem of the city, emerged as a delightful fusion of flavors. Nestled in a poppy seed bun, it features an all-beef frankfurter topped with mustard, onions, neon-green relish, tomatoes, a pickle spear, sport peppers, and a dash of celery salt. It's a harmonious blend of tastes that captures the essence of Chicago's love affair with sausages. A more local spin on this treat, the Maxwell Polish, is made with smoked pork and beef sausage, onions, and all of the fixings of a Chicago dog -- but no ketchup! Frequently separating true Chicagoans from visitors, ketchup is not added. Dyed in the wool Chicagoans add sliced tomatoes, but no ketchup -- ever. Not sure what happens if you do, but just don’t. Everything tastes better with fresh ingredients anyway. Moving on…another Chicago favorite, the Italian sausage, embodies the city's profound Italian influence. Bursting with succulent, well-seasoned pork sausage, it's often served with sautéed green peppers and onions on a crusty Italian roll, creating a satisfying explosion of flavors. This sausage is also terrific as an added layer of seasoned goodness to a pasta dish or casserole. Beyond the street food scene, Chicago's sausage tradition extends to family gatherings, backyard barbecues, and local delis. The Polish kielbasa, bratwurst, and chorizo all have their devoted following in the Windy City, each contributing its unique flair to Chicago's sausage tapestry. As years passed, Chicago's culinary landscape evolved, embracing new trends and flavors. Artisanal sausage makers and modern chefs have breathed new life into the tradition, offering gourmet sausages that push the boundaries of creativity while staying true to the city's love for bold, hearty flavors. In the bustling neighborhoods and eclectic eateries of Chicago, you'll find sausages that pay homage to the city's heritage and daring creations that represent its ever-evolving palate. Here at Bobak’s, we offer our six flavors of sausage at local grocery stores that are tasty and boast a storied Chicago history. We love that Chicago sausage remains a symbol of pride, a testament to the city's cultural diversity, and a savory delight that continues to unite Chicagoans in their shared appreciation for fine food, and we are honored to continue helping you celebrate these in your home-cooked meals. So, the next time you savor a mouthwatering Chicago sausage, remember that you're not just enjoying a meal; you're experiencing a piece of Windy City history—a flavorful tale that has stood the test of time and will forever be a cherished part of Chicago's culinary legacy. Recreate These Old World Flavors in Your Home We are biased but not wrong when we suggest starting with one of our six sausage flavors as an essential addition to your next sausage-based recipe. Our sausages, crafted in the city's heart, pay homage to the Old World flavors cherished for generations. They embody tradition, expertly blended with a dash of Windy City innovation. From the smoky allure of our Smoked Cheddar sausage to the robust and savory notes of our Maxwell Polish, each bite tells a story of Chicago's culinary heritage. These sausages are more than just ingredients, they're a journey back in time, a taste of the past that you can recreate in the comfort of your own home. Whether you're a seasoned chef or a novice in the kitchen, our sausages are the perfect canvas for your culinary creations. The possibilities are as diverse as the city itself - from hearty stews to sizzling grills, our sausages elevate every dish they touch. Visit the recipes section of our website for instruction or inspiration. Embark on a flavorful adventure with Bobak's Sausage Company, and let the essence of Chicago's (and the world’s) rich sausage history infuse your home-cooked meals. Explore our sausages, and you'll discover that adding these flavors to your cooking has never been so deliciously authentic and rewarding.

It is about immigrants looking to realize their American Dream and the mixture of cultures to create new forms of food, art, and music. Known as the Ellis Island of the Midwest, it is the story of Jewish merchants supporting the black community selling Polish sausages (!). Jazz and blues musicians came up from the post WWI South, traveling to Chicago to play for the crowds. The need to be heard over the noise of the crowd resulted in amplification and electrification of their instruments. It is where the greats plugged in and created a new sound called the electrified Chicago Blues with legends like Muddy Waters, Little Walter, Bo Diddley, and Howling Wolf; later evolving again into America’s invention of Rock n Roll. People came for a better life and worked hard together to achieve it while sharing the best of their individual cultures. Among the many tales of Maxwell Street, one dish stands out: The Maxwell Street Polish. And in the late 1960s and early 1970s, Frank Bobak was there to supply the delicious treat along with others. A Maxwell Street Polish is smoked Polish sausage using both pork and beef cooked on a grill and then kept warm under a pile of grilled onions until the customer orders. The sausage is then put in a bun with a healthy helping of grilled onions and topped with a squirt of yellow mustard. Simple, unique, delicious. And while the blues music played and the crowds searched for deals in the open market, they enjoyed the famous Maxwell Street Polish. While that era is over and the market is no longer there, you can still enjoy a Bobak’s Maxwell Polish and reflect on the heritage of this great city and all the diversity of culture that makes it truly great. (For fun you can check out an over-the-top look back at the Maxwell Street scene from the Blues Brothers movie - John Lee Hooker solo scene. But get your Bobak’s Maxwell Polish loaded up first for the full effect!).

At Bobak’s Sausage Company, we are always interested in what our head chef is cooking up. From time to time, we will feature an article describing Kim’s creations and how she puts them together. ----------------------------------------------------------------------------------------------------------------------------------------- Ever have that same old, same old feeling when trying to decide what to make for a big weekend family breakfast? Sure, you could go for the tried-and-true eggs, bacon, and pancakes, but if you want to shake things up and not spend too much time putting something together, this is a great recipe to try. After all, what could be better on a lazy weekend morning than a toasty croissant casserole filled with sausage and cheese? The recipe is the perfect marriage of a breakfast croissant sandwich and an omelet, and you are about to become the most popular chef in the house. 😊 It is a hearty meal filled with a savory combination of eggs, sauteed onions, bell peppers, garlic, Bobak’s smoked sausage and cheddar cheese. You can even recruit some helping hands to slice the croissants open or stir the sauteed vegetables and sausage on the stove, filling the home with amazing aromas and spending some quality time with the kids. This tasty dish feeds a big crowd and is super easy to prepare; you can even make it the night before and bake it the next day to make your life even easier. It is great for holidays, brunch potlucks, and travels well if you need a nice dish to bring somewhere. We give you the recipe below, but here we will walk you through the process of making it with some tips along the way. Prep Time: 20 minutes Baking Time: 45 minutes Serves: 8-10 people Steps for making the Croissant Breakfast Casserole: I like making a prep list to imagine the whole process. 1. Slice open and toast the croissants. 2. Dice Bobak’s sausage, bell pepper, onion and chop garlic, sauté mixture. 3. Grease pan, arrange bottom half of croissants. 4. Fill croissants, top with top half. 5. Whisk custard together, pour on top of filled croissants, bake. Ingredients: Let’s discuss options Croissants: Buy them pre-baked, large or small. If you use small, you will be spreading the filling over the Tetris-style croissants in a layer. If you use larger croissants, you may choose to fill them individually with the sausage mixture. Bobak’s sausage: you can’t make a wrong decision on which one to use. Choose from Smoked Bratwurst, Pork or Beef Polish, Maxwell Polish, Smoked Cheddar or Mild Italian with Sundried Tomatoes. · Onions, Bell Peppers and Garlic: adds a lot of savory deliciousness. If you truly want to avoid the vegetables, it’ll still be delicious without them. Or go crazy and add some baby spinach to boost the nutrition. · Eggs: use whole eggs, allowed to come to room temperature ideally. If you really must, use the egg whites. · Half and half: you can swap in milk and a bit of heavy cream, or substitute for evaporated milk. · Cheese: use shredded sharp cheddar, but why not Swiss, gouda or whatever you have on hand. No wrong moves here. · Cream cheese: it’s like an instant cream sauce that brings the filling together. · Seasonings: Dijon mustard adds depth, paprika and freshly cracked black pepper add some savory dimension, and the “everything bagel seasoning” makes a pretty, crunchy topping for the casserole. · Sliced green onions: sliced green onions make a beautiful, tasty contrast right before serving. Procedure: 1. Turn on oven to 400F. Take a 9”x13” and decide how many croissants will fit snugly in the dish. Slice these croissants open like a sandwich and place cut side up on a sheet pan. Bake for about 10 minutes or until slightly toasted on the surface. Reduce heat to 350F. 2. Dice the Bobak’s sausage of your choice into ½” pieces. Dice the onion and bell pepper into ¼” pieces and mince garlic. Heat large sauté pan to medium-high heat. Add 2 Tablespoons of butter (unsalted or salted) and add the sausage, onion and bell peppers. Cook, stirring occasionally until the mixture is slightly browned, about 15 minutes. Add minced garlic and cook for 2-3 minutes more or until the garlic is fragrant. Don’t scorch it. You may choose to add a few tablespoons of water to keep mixture from sticking to the pan. 3. Stir in cream cheese and mix into vegetables until it looks saucy. Add the shredded cheddar, half the scallions and minced basil. The mixture will look rough--don’t worry, it’s delicious. Season mixture lightly with salt and pepper. 4. Grease the inside of the 9”x13” dish with butter. Arrange bottom pieces of croissants snugly into the dish. Spread the sausage and bell pepper filling over the bottom pieces of the croissant, reaching all the way to the edges. Place the top parts of croissants over the filling. 5. Whisk the whole eggs in a deep bowl. Add the half and half, Dijon mustard, paprika, salt and pepper until mostly homogenous. Pour mixture over the filled croissants, making sure to moisten the top of the croissants. Sprinkle the “everything bagel seasoning” over the croissants. 6. Cover the baking dish with heavy duty aluminum foil. Bake mixture for 30 minutes. Remove the foil and bake 15 minutes more or until the filling doesn’t shoogle when you shake the pan and the tops of the croissants are nice and toasty. 7. Top the croissant casserole with the sliced green onions and serve warm. Storage: Leftover casserole can be refrigerated and reheated for up to 4 days. You may choose to reheat the casserole in the microwave, it’s fast-- but you won’t see the nice toasty texture. The preferred method is reheating the casserole pieces on a heat-proof dish, covered in foil at 325F for 20 minutes. Freezing: When the casserole is completely cool, cut it into serving pieces. Add pieces to a zipper topped bag or a plastic storage container. Can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating in either the microwave or oven. RECIPE: Prep Time: 20 minutes Cook Time: 50 minutes Serves: 8-10 people Ingredients: 1 pkg. (4 links) Bobak's Sausage, any flavor, diced into ½” pieces softened butter to line baking dish 8 small croissants, split open and toasted 1 bunch scallions, green parts only, sliced 1/2" thick 8 eggs 4 oz. cream cheese 1 cup half and half 2 Tablespoons unsalted butter 1/2 yellow onion, diced 1 bell pepper, red or green, diced 2 Tablespoons minced fresh basil 8 oz. shredded Cheddar cheese, or 2 cups 1/2 teaspoon smoked paprika 1 1/4 teaspoon kosher salt 1 teaspoon freshly cracked black pepper “Everything bagel seasoning” Procedure: 1) Preheat oven to 400F. Open croissants and toast them on a sheet pan for 5-10 minutes or until they have golden crispy edges. Watch closely. Reduce heat to 350F. 2) Sautee diced sausage, onion, bell pepper and half the scallions in a large skillet with 2 Tablespoons butter for 15 minutes or so or until lightly browned. Add minced garlic and cook 2-3 more minutes. Stir in cream cheese until mixture looks saucy, stir in shredded cheddar. In a mixing bowl, whisk eggs, half and half, paprika, salt, pepper, and minced basil. 3) Butter the baking dish with the softened butter. Arrange the bottom croissant pieces in the dish and fill the croissants with the sausage, vegetable and cheese mixture. Add the croissant tops. Pour the custard over the croissants. Optional: cover the dish and refrigerate overnight 8-10 hours. May also add custard and allow the filling to soak into the croissants before baking. 4) To bake: top croissant tops with “everything bagel seasoning.” Bake for 30 minutes covered in foil, then uncover and bake 15 minutes more or until the dish doesn't jiggle when shaken. Garnish with more scallions before serving and serve warm.

The history of meat processing is a tale lost in the annals of time. Historians believe it began when humanity discovered that salt could effectively preserve meat. Sausage making, in its infancy, was an attempt to economize and conserve meat that couldn't be consumed fresh. With today’s refrigeration, this is not an issue, but sausages have found a comfortable place in modern living, serving as an elegant appetizer for gatherings and a quick-and-easy meal option. In the craft of sausage making, a commitment to quality paralleled the meticulous selection of grapes in winemaking. The core process of stuffing meat into casings remains largely unaltered to this day, but sausage recipes have evolved into a highly respected culinary art form. The quality of the finished product hinges on the quality of its ingredients and the skill of the sausage maker. Bobak’s sausage experts have been making sausage for nearly 50 years and understand at a very deep level every detail of how to do it right. Fresh, high-quality meat with the right lean-to-fat ratio, binding properties, and a pristine production environment are essential. The selection and proper blending of spices and seasonings play a crucial role, ensuring harmonious flavor profiles. Natural casings seal in the delicious flavors. Smoking extends their shelf life, infuses a smoky flavor, and enhance their appearance. This process also fixes the sausage's color and locks in the meaty mouth-watering flavors within the natural casing. The delicious convenience of sausage is what has made it one of the most popular products in the world. Our part of that world is Chicago, so whenever you are in this part of the world, we invite you to try the deliciousness of a Bobak’s Sausage. A Chicago Institution!