Is THIS The Most Underrated Chicago Food Staple?

[@LJenkinsEsqIII]

I'm over here slobbering bro

[@Anewevisual]

kinda sus along with the thumbnail

[@pizzapie08]

The Polish is definitely an underrated Chicago food staple 😊 Watching this makes me want one now😅

[@smik2969]

As an extra Chicagoan who lived in Minnesota for 25 years and who recently moved to Texas from Washington DC, your channel is quickly becoming one of my favorites. I learned about you after you worked with Chud’s BBQ and have enjoyed your videos ever since. Truly making me miss sweet home Chicago, while simultaneously motivating me to cook these delicious meals at home. Texas BBQ is great, but I’ve been craving something different lately.

[@AdamWitt]

Dude. That makes me stoked. Happy to help. Thanks for tuning in.

[@ebullerman645]

Out of towners staying downtown, take a taxi or Uber here if you don't have a rental car. Maxwell St is close to the loop with some tough neighborhood in between. Once there, load up on the polish, Chicago dog, and Pork chop sandwich. Well worth your trip! IMO both joints open on Maxwell are legendary.

[@andyberman4552]

Thank you very much. Even most tourist don’t about this born in Chicago raised in the suburbs

[@nephewhill2678]

I’m from the Chi and I lived at Jim & Maxwells, A polish, with fries and a wildwood pop for under 4 bucks, hits the spot so good I would order 2 of them, and a pork chop sandwich😁😋😛. The food back home is why I hate Indiana , and I’m in the Chicago every other weekend eating and to bring some bak home to eat in front my coworkers face.

[@delynndehardt1859]

Yes, Indiana did not do Chicago style food for a long time. But a few restaurants are catching on now. Fat Dan's in Indianapolis has really nailed the Chicago hot dogs & beef sandwiches. There is also a little place called Chicago's that offer both. As for the Polish, Indy does not have a good restaurant for that, but we have a couple of butchers who do a really good Polish sausage. One, German man & the other an Italian. You still have to source really good bun. I favor a "rustic" French baguette from sourdough from a great bakery in town. Now my question is - can any of these compare to the Blue truck Kielbasa in Krakow? I think not.

[@NitroBCA]

Cześć/Hi Adam! On behalf of polish nation, Im here to inform you that we approve and praise your Kiełbasa Content. You are in da club now! You can recive your free membership 100% homemade fresh kełbasa and 80% breakfast vodka if you ever come to Poland ;) Smacznego i na zdrowie!/Cheers!

[@AdamWitt]

My mans! I appreciate that more than you know. Thanks for tuning in. zdrowie przyjacielu!

[@markengel4254]

You guys did great! I’m from Chicago and retired out of state, I miss that sandwich so bad

[@jacobmccain8082]

Never understood how sausage, peppers, and onions on a bun could be so simple while being SO good...

[@yumimbi]

I brought my brother-in-law and nephews from Mexico City to a Bull's game (they lost of course) and afterwards they wanted to get something to eat. They had a bunch of cash still and were flying out the next day, so being a UIC alum I'm trying to think what the perfect place would be to take them and then it hit me. We ordered some Polish's and burgers and they were blown away by how good everything was.

[@AdamWitt]

That's amazing. Jim's rules.

[@hectorquintero2870]

Joe, I just found your video on my favorite. Killer video.

[@GregSzarama]

My parents used to use real minced garlic, so that's another option to try. When you buy a garlic sausage in a store, it's basically a Polish sausage.

[@AdamWitt]

I bet that's dank. Strong sausage is good sausage.

[@jamesswidergal7875]

Polish sausage,(kielbasa), traditionally is pork butt, salt, pepper, garlic...the only beef might be beef fat in the case of lean butter, the milk powder is added is the dextrose required by usda regs. to start fermentation.

[@electroreviews01]

Moved from Morton Grove to Florida in 2013. Haven’t felt as homesick as I do after watching this video in at least 5 years. Wonderful polish. Great work.

[@blestzero1469]

Wow, the quality and information in this video was insane!

[@glennwheeler4846]

Thanks for this video,I’ve been eating Jim’s for 40 yrs.

[@AdamWitt]

Happy to help.

[@jeffreycooley2032]

One more reason to get to Chicago! These two did an amazing job of making sassidge from scratch, and the history lesson was very insightful. Thank you!

[@RichardGoose]

many a late night have ended at Jim's. great vid as always!!!!!!!!

[@AdamWitt]

Lol, thanks! It was strange seeing it in the daylight xD

[@FredFischer-nx2oj]

The polish sausage covered in onions at portillos is S-Tier!!!

[@AdamWitt]

1 hundo p

[@no_sl303p]

I used to love getting the polish at Comiskey growing up

[@russlikely1137]

My grandparents used to take me to Maxwell Street all the time when I was a kid to look for some deals. It was like a flea market.

[@coFFeiN2801]

Amazing video Adam! Definitely not regretting finding your channel back when you had like 2k subscribers ❤

[@AdamWitt]

Thanks G! I appreciate your support.

[@joshualaird5303]

We have 2 main butchers where I live and neither makes a decent sausage... You are blessed to be in Chicago food wise

[@brandonstefanuik2194]

That sausage looked like perfection! Keep up the great videos!

[@sidm479]

I swear I thought he was gonna introduce Abe Froman 😆

[@The_13A77]

I absolutely love your channel. So informative and still fun to watch. You sir are a professional

[@AdamWitt]

Thank you c:

[@Davek1987]

don't know how I missed this video of yours months ago, but now I'm walking over to Jim's for dinner lol

[@JXC98]

Jims is legendary! Pork chop sandwich is killer as well w the mustard an onions 🤤

[@PmP4Life81]

Another awesome video!!! Is there a chance we can get a breaded steak sandwich video sometime in the near future?

[@AdamWitt]

I don't have any plans, but perhaps! I made this video a while back that you might dig: kzbin.info/www/bejne/op_Ri5qKd8qdsLM&ab_channel=OmnivorousAdam

[@JDoors]

OMG Maxwell Street Polish. I grew up in Chicago and Polish is my go-to order at places that have them. Found a passable mass-market brand to tide me over (and a number of awful brands -- who are they kidding calling it a Polish?).

[@Physcochema7457]

Unfortunately I moved to Texas a few years ago but I was born and raised in Chicago and this spot is definitely a hit! Great food anytime of the day. Especially late at night

[@AdamWitt]

yezzzzir.

[@MP_Single_Coil]

Central Texas has a huge amount of Czech and German families and the local made sausage is incredible. You can get it at any grocery store.

[@ml.2770]

Important note the milk powder should be of the high heat type. Bob's Red mill is a baking/sausage high heat one commonly available or get it from a sausage supply place.

[@karpetech]

Brilliant episode, thank you.

[@gregdotson2129]

Question: Is it better to mix the spices into the meat before grinding like you did, or afterwards? I've always be of the opinion that doing it after the first grind, but before the second grind helps distribute the spices and such better. Comments? Thoughts?

[@maciekwalczak2997]

im totally agree

[@AdamWitt]

I think both work. Joe's made a lot of sausage in his day and he prefers the pre-grind approach. I've done both. With things like this I always say experiment and try new things until you get it right. I'm going for the pre-grind like Joe method from now on tho. It worked for us.

[@ShawnC.W-King]

1:00 in... Omnivorous Adam was a clear fan of The Golden Girl's with Sofia's ageless trademark story time Line 😂 MAGNIFICENT EPISODE!

[@AdamWitt]

Thanks mate!

[@jeremyroberts3736]

Used to work right next door. I think it was like $4 for a sandwich and fries. Can't beat that.

[@AdamWitt]

dude right. amazing.

[@taccosnachos]

You should make some Cleveland polish boys with your homemade sausage. It's a polish sausage in a bun topped with slaw, fries, and bbq sauce

[@AdamWitt]

That sounds interesting. I'm game. Need to make more tho bc i already crushed them.

[@ImRmd2]

Nice “Thwack”, Adam. 🤣

[@boogitybear2283]

What makes this place so neat is you can stare directly at the Sears Tower while waiting in line to order your food! I think their Pork Chop Sandwiches are the best!

[@wolfman011000]

Was Jim's beechwood smoked and no curing salt? That is a similar colour i get using beechwood for smoking, which is pretty commom in northern europe. While using oak and/or hickory gives a reddish colour but not as deep as yours in my case anyway. Smoking and curing meat is additive i find, we as a family got into it seriously during the lock downs. It gave us something to do and keep our minds active, for us is has proved to be a great family activity. With practical benefits that the kids learn how food is made and prepared. the biggest benefit is costs of the food we produce being less than half the price of store bought and we know what goes into the food. Setup cost varies depending on how balls to the wall you go, our grinder was used from ebay, our curing fridge we got off maketplace, it is a glass from fridge which is orange with fanta written all over, the height is excellent for hanging the meat. The new smoke house the lad and me are building next to my shed is the single biggest investment and totally overboard, but i get to teach my lad what my father taught me to poor concrete and lay bricks. Priceless father & son time and allows my lad some basic instruction in construction, the missus has been taking the lass to evening classes at the local ag college to learn more home canning and curing for there mother & daughter time with practical skills. Thanks for the video, it was intersting and informative, if you want to learn may i suggets books by Stanley Marianski and Adam Marianski, sofar i have gotten there Home Production of Quality Meats and Sausages great resource full of information and recipes and there books on polish and german sausage making, next is there book on spanish sausage making. Take care God bless one and all.

[@whitesox4524]

Jimmys on grand and pulaski is also a really good polish spot

[@Rattler808]

sure is. i grew up on jimmys and i take my kids there on weekends when possible.

[@anonyorb4197]

Looking at the smoked sausage, I can hear the snap. A perfect polish

[@19Silver67]

This is a little tidbit that a old guy taught me. When your done with grinding the meat. Take 2 slices of bread through the grinder to help get the rest of the meat out of the grinder and it easier to clean.

[@michaeldalessandro3020]

Awesome video respect

[@iknowbetterthanyou6260]

I would spice after grinding, and I would semi-freeze my meat till it was semi-turgid.

[@ereisz]

Gracias ❤

[@jesusislord88]

Looks phenomenal. 👌

[@yaners]

great vid, I'm still gonna grab an Italian beef first-thing when I next go to chitown tho, but I'll nab a polish on my way out. Have had 'em many times b4, but c'mon....italian beef dipped is kind of the GOAT (at least, for me)

[@scottmason6282]

Pork And Beef Sausage Always Best ! 🥰🥰🥰💯💯💯

[@hamidalikiani8543]

what size ofa hog casing your using? great vid very informative

[@AdamWitt]

Joeeeee! lol. Joe said that he grabbed them from a local European market, not sure the exact size but def bigger than brats.

[@hamidalikiani8543]

brats is about 32-35 mm and the polish Kielbase is about 35mm to 38 mm so is safe to say is about Kielbase size, thanx for the info @@AdamWitt

[@jimmy6535]

There are those places that get frozen authentic meats made at the spot they advertise, there are those places that get frozen meats from across the world far away from the original spot. And there are those who get the meat from the spot advertised but make the dish on the spot but with authentic ingredients. I like the ladder they get my respecturu

[@kirerunte1046]

Local food will always be cheaper, I prefer local stuff put together

[@peteytwofinger]

you can get a beef sausage combo that is italian sausage wrapped in the beef . its very good .

[@Cedsoncole]

I think they know

[@ChiSox326]

And you should of given da pork chop sangwich a shout out lol

[@AdamWitt]

It's legendary too.

[@tony_25or6to4]

Should have had Old Style beer

[@stonedude77]

4 Mark Ruffalo's!!

[@cww53132]

Did you cool the meat in-between grinds ?

[@geralddraper4491]

Bingo Maxwell St. Late night. Ending the night. When Rush was slow crawling your ride as the hoppers do what they do & bar hopin' in the mid 80's probably before these young men were , well ...as maybe check out the book "Never Put Ketchup On A Dog" that tells the tails of the tip. As some greats would start at the likes of deli as Kip's

[@SeantheScrub]

Ordinary Sausage needs to take notes

[@abefroman8821]

J-Town. Real Chicagoans know what that word is.

[@rubenshirk5685]

As a fellow chicagoin the best sandwich ever is this or the Italian beef

[@fkarmadi]

2:28 grandpa Jim was from Yugoslavia, not Greece.

[@qrome20]

I wouldn't call it underrated.. its a classic!

[@janem3575]

I didnt know kolbassa the same thing as polish sausage!

[@chrisfisher3900]

Just two guys playing with their sassage! Move along people😂

[@bordaz1]

Underrated? It's the king of our staple foods. I dare anyone who's tried a Chicago-style dog and a Polish dog to say, with a straight face, that the Chicago style is better. Glad you made this video because it's time everyone else knows! But wtf is with the serrano 😂

[@drjekelmrhyde]

Central Ave and Belmont where you at?

[@thelolsdad3354]

Why does KZbin show me this when I am sleeping......

[@fredstone9016]

Jaaaaaason Doooooormaaaaaaaaaaaan!!!

[@RichardGoose]

those peppers are soooooo hot. I also hiccup at spicy stuff

[@katiepatrick425]

No food is Chicago is underrated, Have you been here? It's all we talk about ^^

[@AdamWitt]

Girl, I live here. And nobody who comes into town knows what a Polish Sausage is off the bat.

[@brianprince3110]

Should have used Korean newspaper for the fire.😊

[@EURIPODES]

I will continue to pronounce sausage as I always have.

[@BKHdhbbq]

Not a fan of those stuffers, leaves too much sausage behind. I bought one (vevor), used it once, sold it and bought a Lem stylel The only nice feature was the dual speed.

[@EricSnyder-gq3wy]

R u tryin to put Jim's outta biz

[@ray12a]

rip pollock johnny’s

[@iamhector24]

You definitely don’t need Waygu to make sausage lol

[@bennickerson9581]

noice sassige

[@rationalbacon5872]

Guess I'll never try one. I wouldn't go to Chicago if you paid me.

[@khabbad]

Why? I was there over the summer it’s great

[@jacobuponthestone9093]

Why not eat the pepper on the sausage

[@FriendlyAdolfHitler]

Didn't know Danny Trejo is working at Jims now.

[@georgeallen1999]

Thought it was gedaffi

[@tony_25or6to4]

I like my sausages (Polish, bratwurst, smoked, etc) to have a coarse grind. Uniform and emulsified is for hot dogs.

[@uncanny_bassman]

A man of culture! Cheers from the German coarse grind pork bratwurst capital (Nuremberg)🤓🌭🇩🇪

[@MP_Single_Coil]

Abe Froman approves

[@random13627]

sus

[@jxff2000]

sausage lookin tackier than my heart rate

[@tony_25or6to4]

Tip: throw the meat in the freezer for 15 minutes to firm up and solidify the fat.

[@richardwozniak3238]

That is a bad polish sausage attempt 🤣in Poland that would be laughed at. way to grainy

[@AdamWitt]

We ain't in Poland, my boy.

[@kadeemsucks1919]

Don't you mean overrated?

[@chriskhuchar6032]

Lost interest when you didn't let the people that were making these sandwiches actually talk about them.

[@pauljastrzebiec-milewski4410]

This sausage does Not! look like Polish sausage at all. The red color indicate two things, one it is made with horse meat, the second it has food colorants never part of polish recipe. If you want to see real polish sausage go to any modern times delicatessen not the americanised 70 years old businesses.😮😮😮😮

[@Cedsoncole]

Who asked

[@Sthriga1]

Powdered mustard? Powdered milk? These don`t go into sausage! Also garlic shold be fresh and grinded.

[@ImRmd2]

Hey, hey, hey, don’t be touchin the meat at the same time. 🥸🤣