Usinger's Famous Sausage ★ 4.7
Usinger's on Old World Third Street has made Milwaukee bratwurst, knockwurst and Polish sausage since 1880, with a retail counter and a sausage cart.
Try: Bratwurst on a hard roll
History
Polish kielbasa reached Milwaukee with the Polish immigrant wave of the 1880s and 1890s, who settled the South Side around Lincoln Village. The Polonia neighborhood and South Side delis still produce kielbasa from family recipes; Maciolek Bakery and Sausage on South 17th Street and Srodek's in Hamtramck-style production are canonical sources. Polish Fest at the lakefront each June draws crowds for kielbasa, pierogi and Polish beer.
Make it at home
Ingredients
- 6 fresh Polish kielbasa links
- 350ml Polish lager
- 1 large yellow onion, sliced
- 3 garlic cloves, smashed
- 1 tablespoon butter
- 6 slices rye bread, fresh
- Polish brown mustard or Dijon
- Sauerkraut to serve
- Salt and black pepper
Method
- In a heavy skillet, melt butter over medium heat. Add sliced onion and smashed garlic; cook 5 minutes until softened.
- Add the kielbasa and pour in the lager. Bring to a simmer.
- Cook 12 minutes, turning the kielbasa occasionally to color all sides.
- Heat a grill or grill pan to medium-high. Char-grill the kielbasa 3 to 4 minutes per side for grill marks.
- Toast the rye bread.
- Plate each kielbasa over a slice of rye, top with the beer-cooked onions and a stripe of mustard.
- Serve with a side of sauerkraut and a cold Polish lager.
Tip from the editors. Fresh Polish kielbasa from a Polish deli is essential; supermarket pre-cooked kielbasa is not the same. The beer simmer adds depth; don't skip it.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.
Where to eat polish kielbasa
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