Polish sausage.
When Michael Krass makes Polish sausage, he has one goal. Pass it on.
If he doesn’t teach others, he fears the recipe might be lost.
Krass grew up at S. 9th St. and W. Lincoln Ave. across the street from Kosciuszko Park, and he learned to make the recipe with his parents. For a long time, he was the only one interested in making the family recipe.
A lifelong member of the Basilica of St. Josaphat, he’s also the president of its Holy Name Society. About six years ago, he recruited a few members to help make sausage for their yearly breakfast. It’s evolved into an annual tradition in the weeks before Easter, and anyone who helps goes home with some of the sausage.
Every year, you’ll find him at Polish Fest demonstrating the same recipe at the cooking stage. He’ll be there this year, sharing samples and handing out copies of the recipe at 3 p.m. Saturday.
Back to the beginning
It all starts with my busia, my dad’s mom. She was born in Poland. That’s where we got our start with making Polish sausage. The way I remember making it is the way she made it, but I didn’t learn from her. I learned from my parents.
We started by taking the meat, doing quarter-inch dice, mixing the meat and hand stuffing the casings with a stuffing tube. It was an all-day affair, definitely a labor of love.
His recipe
The recipe I use actually came from Poland. My parents got the recipe from a friend of theirs who was a butcher whose parents came from Poland. Six or seven years ago I was going through Zgoda, the Polish National Alliance recipe magazine, and the same recipe I use showed up in there. I thought that was pretty interesting. That recipe came from western Poland.
Getting started
I came home from school one day, Mom and Dad were sitting in the kitchen. They said here’s a cutting board, here’s a knife. I sat down and started. My sisters didn’t. I’m the one who carried on the tradition.
Passing it on
I love to teach people. I’ve had butchers come up to me and ask about the recipe. My recipe is printed out and right there (at Polish Fest). People can take a recipe if they want. People ask me if they can make it. I’m happy if they make it. They don’t have to give me credit.
This year my niece decided she wanted to learn to make sausage. She asked for my recipe. There’s no secret to it. I’m glad it is passing along to another generation. That makes me happy.
Polish Fest pride
I work year-round on Polish Fest on the managing committee. I’ve been making Polish sausage and demonstrating for a few years. It’s usually standing room only. Everyone enjoys samples.
His personal stash
My stash is usually about 30 pounds, and that will usually last me the year.
Why he does it
This shouldn’t be lost. There is one other person who teaches at Polish Fest. His recipe is different than mine.
Tips and tricks
Try to use the freshest ingredients you can get. I go the week of and buy the leaf marjoram, the pepper and garlic powder and salt directly from Haught (Distributing). Then it’s just the pork butts and natural hog casings. That’s it.
Timely tradition
I usually make Polish sausage just for Easter and Polish Fest. All my sausage is vacuum-packed, and when you freeze it that keeps it year-round.
People wanted sausage and were willing to help make it. For about the last six years or so, we get a group together before Easter. I make the price worth their while and we get together. Sweat equity means a lot. The most we made three years ago was 180 pounds.
Polish Fest craving
We used to look forward to having dill pickle soup at Polish Fest. The only Polish restaurant (in this area), Polonez, they have opted out of coming to Polish Fest. I’ll miss that soup.
Family favorites
We only make czarnina (duck blood soup) for Christmas time, though I’d love to have it year-round. I do keep some in the freezer so I can always pull out a bowl and have it. I only make mushroom soup once a year, too, also for Christmas.
Some of my brothers-in-law don’t like czarnina, so I make clear-broth traditional mushroom soup with cremini, Portobello, dried mushrooms, onions, salt and pepper with beef or vegetable broth, depending on what I have.
He bakes, too
For my mom’s birthday I always make Vienna torte. That’s a labor of love. It usually stands about 10 inches tall when I’m done. It’s a very rich cake and it’ll fill you up in a hurry. You eat small slices.
I did three batches of coffeecake for Easter. That’s a recipe I learned from my grandmother. If my grandmother called around Easter, she’d say “Michael, I need you.” I knew exactly what for. I’d walk into her kitchen, she’d hand me the bowl and a wooden spoon. I never said no. I always knew I’d get something to eat.
Leaving a legacy
I’m already known for my Polish sausage, that’s a good legacy for me. People are always asking if they can buy my Polish sausage. They will ask if I can make extra. I’m not really in the market for selling it. They can come to Polish Fest and learn how to make it.
I love teaching. I love to demonstrate sausage making to people who really don’t know anything about it. If they have a KitchenAid, they have the equipment.