Super Bowl sausage sandwiches embrace Chicago’s diversity

Written By BY JUDITH DUNBAR HINES For Sun-Times Media Posted: 01/29/2014, 02:23am
Array green grass

In Chicago, beer and sausages go together like, well, Bears fans and football. And those fans are a hardy lot, ready for a tailgate party at any time.

The regular season may be over, but one final football fling is in order. And the grill stands ready, no matter the weather. Enter Super Bowl Sunday!

Brats in beer always are a popular party choice, with debate between family and friends as to whether the brats should be grilled first and then submerged in a warm beer and spice mixture, or boiled first and then grilled. I’m of the boil first camp. And I stray from the traditional bratwurst into hot links territory — I like a bit of bite with my food and these made-in-Chicago sandwiches cover many ethnic bases. Locally made Italian bread toasted on the grill, sauerkraut with caraway to honor our German heritage, and then that South Side addition of the spicy links is the perfect — and delicious — mashup of our ethnic melting pot.

Search out a local microbrew for the beer. Choose a light amber ale or, for deeper layer of flavor, pick a dark and hearty style. Even the bread choice is carefully considered according to neighborhood favorites. North Siders think of Chicago Avenue’s Gonnella while our neighbors on the West Side insist on Turano’s. Add one of the many local artisanal mustards available to keep the regional theme going.

Invite friends over for food and fun while you watch the game on Sunday; this recipe multiplies easily to meet your needs, no matter what neighborhood you live in or which team you choose to root for!

Local Attractions uses the best of regional produce and products and hopes you will do the same.

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