Maxwell Street Polish from Scratch! A Chicago Classic

[@TonyAngelos]

Chicago native here and looking for SOMETHING on the internet about polish sausages with a smoker. This was all I could find and it was perfect 🔥 making this right now

[@knoxavebbq]

I was really happy with this one. Hope it works out for you!

[@Becauseimme]

I’m from LA and Chicago has the best food hands down!!!

[@knoxavebbq]

Both cities are great for food.

[@richjames8464]

The final product is looking great chief. I liked the detailed walkthrough the entire process accompanied by your personal take-aways.

[@PmP4Life81]

Biting into those peppers is indeed the food version of russian roulette 😂 yet every time I make it down to Jim’s I do it to myself over and over again while my wife just shakes her head. Thoroughly enjoyed this video as for awhile I wasn’t able to find the Vienna brand of Maxwell polishes in my go to spot, but now you’ve given me an alternative. Please keep up the amazing work!!!

[@knoxavebbq]

This is a better option. I promise. Haha. Thanks for watching!

[@DaveScottADV]

The Maxwell St. on 31st and Canal was always my go-to. Straight shot down the Ryan at 2am

[@knoxavebbq]

Haha. It’s always a good AND a bad decision.

[@gregrichards1601]

I remember my first Maxwell Street Polish. Just married, living in East Chicago shopping for furniture. Saw this hole in the wall... it was love at first bite! Chicago-style dogs are wonderful but I will always go for the Maxwell polish. Excellent video.

[@knoxavebbq]

It’s an overlooked Chicago food for sure. Thanks for watching!

[@Hunter357mag]

Ooooffffff, ya killin me smalls! That looks fantastic! I love the bigger grind for more texture, and the snap of the bite. Damn, well done!

[@knoxavebbq]

It was genuinely fantastic. If you got the time I would definitely give it a shot!

[@Hunter357mag]

@@knoxavebbq I actually live in a van and travel the winter from MN to warm places-so half the year I really don't have space to try it. However I'm back in MN for the next 6 months, so I'm def gonna try it! Luckily I have a couple of smokers available to use too.

[@anthonymarocco955]

Great Stuff Man! Thanks For Sharing Cheerz From Detroit

[@knoxavebbq]

Aye! Midwest shoutout! Haha. Thanks for watching.

[@bobbicatton]

Great texture and snap to that sausage! Love the caramelized onions👍😊

[@knoxavebbq]

It was purdy gud. Not gonna lie. Thanks for watching!

[@adolfobaeza4544]

Jim's are the best!! ❤❤

[@knoxavebbq]

It’s pretty good. Haha. Thanks for watching

[@jeffreyl.wiseman2597]

Gotta admit that I was skeptical about a Korean guy instructing on Polish sausage making, but this video was impressive. Job well done.

[@knoxavebbq]

Appreciate it. Don’t judge a book by its cover. You’ll miss out on a lot of good info. I hope you’re alright with a Korean guy showing you how to barbecue. Haha.

[@LostandFoundTravel]

Perfect down to the poppy seed bun.

[@leapheap6837]

Those sausages look 💣 bomb. The snap on those look delicious to eat. I also like how you made the onions.

[@knoxavebbq]

It’s one of the best things I’ve made. No joke.

[@bud1971]

Hey Joe, I did this recipe a couple of weeks ago and it turned out really good. The seasoning ratios were 100% on point. Thank You! I didn't tag you on Instagram though because I can't into Instagram.

[@knoxavebbq]

Awesome! Glad you got to try it!

[@jamesmassey7280]

Thanks!

[@knoxavebbq]

Wow! Thanks so much! I really appreciate it. It’s a great recipe. Definitely give it a shot.

[@crookedpinebbq9101]

Thoroughly enjoyed the video, will be making this recipe soon!

[@knoxavebbq]

Thank you! It’s a really good one. I was genuinely surprised by it

[@jamesgunn5358]

I hear that crooked pine guy also makes some good sausages

[@donscott6431]

That looked SO good. A memory of sausage sandwiches came back to me. As a child, my first live baseball game, and first sausage sandwich are indelibly linked. I was VERY young and didn’t really appreciate baseball. My father took me to a game (it was rare that he had time for these things, having just bought a gas station). Anyway the food establishment was outdoors, under a massive tent. There were 4 super-long glass-front steamers placed in a square, with sausages, peppers and onions. In the center of the square were guys working and sweating. All this was mind-blowing to me, but not as mind-blowing as that first bite of sandwich. 😊

[@knoxavebbq]

I have a lot of memories associated with food as well. Love it. Thanks for watching!

[@KennyCz87]

That looks good. My mom made homemade kielbasa, my oldest brother has recipe and meat grinder. I like pickled stuff and make sauerkraut, many things to add extra flavor into this, homemade stuff is usually better that way.

[@knoxavebbq]

That sounds great to me! Thanks for watching.

[@mjnagan]

I make Polish sausage al the time. I actually love it not smoked, but I smoke it too, its all great. Lately I have been putting giardiniera right in the sausage mix after grinding. When I smoke them I love to do C links, easy to hang for smoking, and cut in half for sandwiches. BTW I am from south Chicago and we call it SAS-IDGE.

[@knoxavebbq]

Nice. Sounds delicious. Thanks for watching!

[@briandaffern5108]

Polish sausage is the type sold at the deli counter and does not need to be cooked and is usually eaten cold. Kielbasa is a generic name for eastern European sausage that are smoked or fresh and need to be heated/cooked before eating.

[@danjv]

Hey Joe, very nice Polish sausage! Your technique is good. Please let me give you a little advice. I'm a sausage maker myself. Most of what I know I learned from Eric at the 2 Guys and a Cooler channel. The addition of a binder is optional. The action of mixing releases two proteins. That is binder enough for most sausages. There's nothing wrong with adding a binder. To up your game keeping the meat and especially the fat near frozen will make everything easier and better in the long run. I subscribed to your channel. I like your down to Earth style.😊

[@knoxavebbq]

You are correct. This is just an additional tool for those are new to sausage making.

[@harperq8559]

NW Side here. Never been to Jims....where is that? Excellent content Joe! Thank you!

[@scooterwoo]

Man the polish and pork chops from Jim and maxwells both hit the spot, try to get it every time I make it back to Chicago. Your version looks better than the originals though!

[@knoxavebbq]

Yea. I was really really happy with it. Hope you can give it a try so you don’t have to come to chicago to get it. Haha

[@ciwanski]

I'm a Chicago native. Fun video.

[@knoxavebbq]

Appreciate it! Hope it felt familiar.

[@jamesmassey7280]

Loved this video I already know how to ma breakfast sausages but this video hip me to try polish sausages I thanks bro

[@knoxavebbq]

It’s a good one man. Let me know what you think.

[@DarwynnCarter]

Joe, you have me on a Polish sausage kick. Since watching this I got Polish both at Portillo's and Jim's. Portillo's didn't even come close.

[@knoxavebbq]

yea. jim's polish is much better. but if you have the equipment to do so, try this recipe out. i've had alot of my friends asking when am i making it again. haha. thanks for watching!

[@lawrence1960]

Marjoram is key. It is a very sweet sort herb.

[@knoxavebbq]

agreed!

[@jamesmatt1524]

Well done!!! That Sahh-Sage you made looks great!!! Never been to Jim’s but I foresee a trip happening this summer !

[@knoxavebbq]

It was purdy gud! Haha. If you come to Chicago there’s definitely better food to check out. It’s more so if you’re in the area I would check it out. But it is good.

[@VirginiaBronson]

That looks sooooo good!! Thank you for taking the time to make this video

[@knoxavebbq]

It was really good. Highly recommend this recipe. Thanks for watching!

[@tyy7760]

I prefer that chunky grind. It’s close to hand chopped old school southeast Asian sausage. Same grind, add ginger, cilantro, scallions, sun cured and smoked. Add tendons to the grind for a texture boost.

[@knoxavebbq]

Sounds amazing. Appreciate you watching.

[@glennevitt5250]

Man Joe I just watched chucks making sausage and I Glad you're doing one too😎

[@knoxavebbq]

Thanks for watching! It was great.

[@glennevitt5250]

@@knoxavebbq It seems like everybody is reading my mind right now I'm trying to figure out the best sausage recipe to try out Is Thanks Everybody for the input 😎

[@davecarr5892]

That looks awesome. I’ve made a bunch of Chud’s recipes as well as some bratwurst, I was hoping to find a Polish Sausage recipe and yours popped up in my feed today. I will make some this week. Thanks for your content. It’s great.

[@knoxavebbq]

Let me know what you think. I’m pretty happy with it for the first iteration. Thanks for watching!

[@lkapigian]

Solid Work Joe!

[@knoxavebbq]

Thank you. It was purdy gud! Very happy with it.

[@treythorsen225]

That looks phenomenal!!!!!

[@knoxavebbq]

Appreciate it. It was purdy gud.

[@stonesbbq]

Hey Joe, that's great looking sausage and looks like it tasted good . Thanks for the video....

[@knoxavebbq]

It was very good. Thanks for watching!

[@GorillaJoesBBQ]

Hot... DOG... Ok, im done. That looked fantastic! I really want to get into sausage making, and that was s great run down. Great video!

[@knoxavebbq]

Thanks for watching!

[@jareddyer2900]

I’m going to give it a try look dang tasty

[@knoxavebbq]

It was tasty. I was really happy with it.

[@jamesgunn5358]

Looks great man! I think I’ll be up in Chicago for work and try one before too long but I may need to make this in the meantime.

[@knoxavebbq]

If you make it first, don’t bother. This’ll be much better than what you can buy from them. Hahaha. Jk. Definitely do. It’s a cool spot.

[@jamesgunn5358]

@@knoxavebbq can also make a better z man at home 🤣

[@knoxavebbq]

@@jamesgunn5358 oh im doing it.

[@jamesgunn5358]

@@knoxavebbq I’ve done it and it’s worth it for sure! Look forward to the video!

[@wells1784]

Gawjus Chicago Dog! Thanks for showing your math on the mix. Gonna try this in the future

[@knoxavebbq]

Thanks man. It was purdy gud. Definitely making it again.

[@wells1784]

@Joe Yim definitely my favorite sausage!

[@ScottysBackYardBBQ]

Them peppers got to joe. Lol. Great job. Joe. Looks great

[@knoxavebbq]

They sure did

[@dwaynewladyka577]

You automatically had me at kielbasa. That's part of my roots, because I do have Polish and Ukrainan in my mixed Slavic ancestry, and we like our kielbasa. Pretty good looking sausage you made. I've only been to Chicago twice, but that was at the airport, in 2013. I would like to go there again, but for longer. My (late) maternal grandfather used to live and work in Chicago, after he came from Poland, in the early 1900s, before he went to Canada. Cheers! 👍👍✌️

[@knoxavebbq]

Thanks for sharing. I hope you enjoyed the video!

[@novam7474]

Lmfao not the sausage juice! Always enjoy your videos. I like the format of you eating in the beginning and discussing the food then tackling making it yourself

[@knoxavebbq]

Appreciate it. Thanks for watching.

[@LeRoyandLewisBBQ]

Great lookin links, Joe!❤

[@knoxavebbq]

Thanks boss!

[@jamesPerez1980]

That looked good. Perfect 👍

[@knoxavebbq]

It was purdy gud! Thanks for watching.

[@michaelduncan2759]

Looked awesome brother. Very nice job, I have a friend who has a very old school Polish sausage from his grandfather. Very interested in trying that one. Made some Chud’s sausage with fresh ground turkey thighs, tagged you in the IG post. Turned out great.

[@BBQ_Beto]

I love the fact you stopped at Jim’s which is my favorite late night polish spot here in chicago. BTW, those are serranos.

[@knoxavebbq]

I went to Uic for college is it was right there

[@BBQ_Beto]

@@knoxavebbq dope! Then you surely know that unmistakeable smell of onions that permeates that Roosevelt area 😂😂. I love it.

[@redoorn]

Nice Work

[@knoxavebbq]

Appreciate it! Thanks for watching. It’s purdy gud

[@Trumpetmaster77]

YUM YIM!!!!!!🔥🔥🔥 fantastic looking dog brother!!!

[@knoxavebbq]

It was awesome. I’m gonna make a bigger batch next time.

[@Trumpetmaster77]

@@knoxavebbq fantastic!

[@MCSkiure]

Great video. I was wondering if you had any information on the Spicy Hot Polish Sausage like at Fatso’s Last Stand or Klements

[@knoxavebbq]

I’m not sure. If I had to make one I would just add cayenne. Hahaha! But I don’t think I’ve ever had that at fatso’s

[@SuperPfeif]

Awesome man

[@knoxavebbq]

Thanks man. It was great

[@harrythehorsebbq]

Hey Joe, why not just use the sausage stuffing features in the made with meat grinder? Is it worth getting a whole separate sausage stuffing apparatus?

[@knoxavebbq]

Personally, I didn’t know there was that function. Lol. I also had this stuffer before the grinder and I find more control with it.

[@JulianStevens122]

When is Knox Ave BBQ coming to Chicago and where will it be? I'm here in Chicago and grew up on Maxwell St Polishes.

[@knoxavebbq]

Knox Ave is not a restaurant. I also only do pop ups a handful of times a year. Most of my time is spent making content. The best way to know about future events in following the Instagram page. Thanks!

[@jeremyyappy]

Oooof, lookin good!

[@knoxavebbq]

So much better than I thought it would be. It was purdy gud

[@michaelduncan2759]

Loved Maxwells sausage, I ol’ haunt. Good advice on not eating in the car, it will make it reek for a week. If you crack the code of the sausage please share. I miss the food in my favorite city.

[@knoxavebbq]

This is it right here. Better than what you can buy.

[@michaelduncan2759]

@@knoxavebbq Awesome, I will have to give it a shot. Although, I thought some of them were skinless? Maybe just remember them wrong, it has been 30+ years.

[@PaulCiura]

You brought me back to Chicago with this brother. Moved to FL 10 years ago, and I still miss the food. This one goes to "must make" soon. Now let's start this debate...ketchup or not on your polish/hotdog? :)

[@knoxavebbq]

It’s definitely a must make. It was so much better than I had expected. Make sure you get the proper amount of marjoram. If you go too far I think it can become too bitter. And debate? What debate. I won’t even answer that. Lol

[@pbarnes9558]

Can I ask how you came up with the ratios of seasoning? As a Chicagoan living in FL I miss these more than beefs and pizza

[@knoxavebbq]

Honestly a combination of a bunch of recipes that I saw and what their pictures looked like. Haha. And then added or subtracted things based off of my preference.

[@jamesswanson1139]

How are you checking the temperature with out putting a hole in the case

[@knoxavebbq]

I did poke one of the links. One sacrificial link from the batch. Haha.

[@martycalder74]

Originally from Chicago and I can totally relate to the smell in the car. 🤣We’d stop there for a polish after a hawks game. Love your work man. What is a Texas style sausage you’d find at bbq joints?

[@knoxavebbq]

It’s not really a “Texas” sausage. It’s the German Czech population that made sausage in Texas. But it’s pretty basic. Salt, pepper, garlic, onion, and maybe some cayenne.

[@martycalder74]

@@knoxavebbq Ah, thank you!

[@Dustbrother1099]

Jim’s is it!

[@knoxavebbq]

Yup, but if you have time, I would highly recommend this recipe. It’s much better.

[@bud1971]

Thank you for making this video. After watching, I realize I have almost everything needed to make sausage. BTW, how would fresh garlic be in sausage?

[@knoxavebbq]

I think it would work, but the garlic flavor would be a lot stronger.

[@bud1971]

@@knoxavebbq So how much better was your sausage? I was also thinking about how much cheaper this would be than store bought sausage. Pork butts are ~$2.50/lb right now, and good store bought link sausage is $5.40/lb. Half the price and a better product does not have a downside

[@knoxavebbq]

@@bud1971 much better. Worth the work.

[@RaceviceSmokehouse]

Yoooo!! So glad you made this video! I’m a Chicago guy myself and have been trying to figure out a recipe for Maxwell polish! One question, I usually add my seasonings after I grind. Why do you recommend the season before grand rather than after?

[@knoxavebbq]

I prefer it this way. I find that it’s easier to incorporate the ingredients. But if you have a big mixer or tumbler, you can do either.

[@excaluber23]

Awesome job. I hadn’t heard of Maxwell’s before, but it looks incredible. Is there any cooking reason to mix the spices in pre-grind as opposed to after grinding? Or is it just personal preference?

[@knoxavebbq]

It’s a preference. I think it’s easier to incorporate if you’re doing by hand. Once it’s ground up. As soon as it hits the ground meat, it’ll start to absorb and you gotta be quicker of mixing it evenly.

[@michaelduncan2759]

MJY, I think the Maxwells is made with pork & beef, and may be made by Vienna.

[@jonathanengwall2777]

Only once because I “had too” it was worth it.

[@ricksulzer7056]

You got it goin on. However, I'd drop the onion for kraut.

[@knoxavebbq]

That would be great.

[@crunch9362]

And why is it necessary to put the cooked sausage into the ice bath or chill them?

[@knoxavebbq]

It helps get the casing snappy. The texture is much better when reheated. There’s a chance that the carry over heat can render too much fat and leave your sausage soggy and leave pockets of fat.

[@jaimep3432]

I trield making the caramelized onions but they never caramelized can you please help ?

[@knoxavebbq]

Probably just didn’t cook them long enough. Or if they started burning the pan might be too hot

[@benpierce2202]

I'm a little confused I guess about the difference between Polish sausage and Kielbasa (if there is one) and between Kielbasa and bratwurst. In my mind, Kielbasa would have coriander and MAYBE paprika. This recipe called for marjoram, and I'm not really familiar with that taste profile but enough familiar to know it would be different. Bratwurst would have the marjoram, although you can put just about anything in anything. All in all, I've really enjoyed watching your journey from the pits in Texas to your current exploration of Chicago style. Cheers.

[@knoxavebbq]

I think polish and kielbasa are used interchangeably. Bratwurst is used similarly to kielbasa as they’re used as a catch all for sausage. But I think the main difference is that bratwurst in most cases is pork and veal, and usually a fresh link sausage. It’s usually not smoked, while the spices such has marjoram may be similarly used.

[@michaelduncan2759]

I know that place.

[@Keasbeysknight]

Sad to say I've only ever had the store bought mass produced polish sausages and it's always made me not a fan. This looked great on a bun and id totally try it.

[@knoxavebbq]

Try out this recipe. I really enjoy it.

[@nonfcomm]

I'm a little confused by the temps for the smoking. The text said to smoke at 130-150* until they reach an internal of 155-160*, but the sausage will never be hotter than the smoker.

[@knoxavebbq]

You can bump up the temp to 170 or so toward the end of the cook once it’s starting to feel a little more tot.

[@bigryan1965]

Those peppers ain't no joke, I don't remember them being that hot back in the day. I took 2 bites and gave up, lol

[@knoxavebbq]

Lol! I know what you mean

[@zachary9009]

I'll take one☝️

[@knoxavebbq]

😬🤷‍♂️ don’t have any, but you can make some. Haha. Thanks for watching.

[@melrow3697]

Why do you use a separate stuffer instead of the stuffer accessories that came with the MEAT grinder?

[@knoxavebbq]

I already had a sausage stuff, but I also didn’t know there was a stuffer accessory. 🤷‍♂️ but I do think that having separate stuffers and grinders is beneficial.

[@melrow3697]

@@knoxavebbq Ok...thanks for the reply! I am buying the Meat grinder today and wanted to know if I had to buy the stuffer too. I am new and didn't want to waste the money on both right now if I didn't have to. Trying to learn all I can do thanks again for the reply and all your amazing content!

[@jaygriffin1514]

With my grinder, the sausage stuffer attachment grinds the mixture down further, closer to a hot dog. If you want to maintain the coarse texture of your grind, use a proper stuffer.

[@melrow3697]

@@jaygriffin1514 Thanks for the info!

[@JohnSmith-qy2wm]

👍

[@knoxavebbq]

Where have you been?? Is this the first time you’re watching this video? Lol

[@stevelawson104]

What was the finish cook temp?

[@knoxavebbq]

155-160 for the cold smoke. The reheat is just till it’s warmer through and the casing is nice and tot. I put it in the oven at 275 for about 20 mins

[@senatorarmstrong9041]

This looks delicious dude! Also have you heard of Ordinary Sausage? Their sausages are absolute insanity compared to your masterpiece, but they are in the Chicago area too!

[@knoxavebbq]

no i haven't! i'll have to look it up. thanks for watching.

[@willschmit436]

You absolutely need to hold the sausage for at least 12 hours to let the pink salt convert from nitrite to cured meat.

[@Cheffluff]

🔥🔥🔥

[@knoxavebbq]

🔥🔥🔥

[@l0b0m0]

To me, this is more classic Chicago than hot dogs!

[@lawrence1960]

Aren’t Maxwell St Polish dogs all Vienna beef?

[@knoxavebbq]

you can get an all beef vienna one, but the all beef is generally are made without the casing since the casing used in the most traditional sausages, including traditional polishes, is hog casing.

[@vance3445]

Going tomorrow ! 😳😳👍😁😁🥰🥰😋😋😋😋😝🤪🤪😛😛😛😛😛

[@IzzyEatz]

Do you have pop ups?

[@knoxavebbq]

Nothing scheduled as of now

[@IzzyEatz]

@@knoxavebbq how do I find info on them?

[@knoxavebbq]

@@IzzyEatz follow my instagram #@knoxavebbq

[@juliangarcia2872]

😅😮

[@SwimNinaSharae]

You suppose ro squeeze the pepper juice in the polish and eat it in the car

[@knoxavebbq]

Good to know, but I will not eating it in my car. Hahaha. Thanks for watching!

[@danielmiddleton8173]

SNAUSAGE!

[@knoxavebbq]

👍

[@keithatkinson7649]

One other comment... I'd have chilled down your grinder components and meat before grinding.... If for no other reason it helps with food safety 🤗

[@knoxavebbq]

I did. Sorry I didn’t add that in the video.

[@heebuhmyang2712]

bro i had to pause on the prices for jim’s. i will never eat there again for those prices. that ain’t no inflation increase…

[@knoxavebbq]

Lol! Yea, it’s nuts dude. That’s why I have to make it myself now.

[@nelsonbrooks]

Just the right amount of spoken intro. Some of your vid intros, can run a bit long. Check out “Helen Rennie” for an example for a proper introduction.

[@knoxavebbq]

Thanks for watching

[@TESB1980]

It's a beef link

[@knoxavebbq]

there are links that are made with beef, but majority of them a pork, or a mix of mostly pork with some beef.

[@JDoors]

OMG poe-lish saahh-sage.

[@knoxavebbq]

👍

[@Packyboy]

mate if it takes you 17 minutes to put a hotdog together we got problems

[@knoxavebbq]

Well, that’s what it takes to make sausages that you buy in the grocery store.

[@Packyboy]

@@knoxavebbq fair enough

[@allenbateman3518]

Looked great....thanks for sharing!! did you grind the meat just once on the 10mm die or did you run it thru 2 times?

[@knoxavebbq]

Just once

[@MarkGray1970]

That looks awesome!

[@knoxavebbq]

i was nervous about the seasoning ratio, but it was amazing! if you have the time for it i would HIGLY recommend it!