In a nostalgic mood a couple years ago, the Chicago Cubs commissioned world famous Vienna Beef to bring back the Wrigley Field smokie sausage, using the original 1893 family recipe.
These puppies are pure beef with a secret combination of spices, and hickory smoked (Ingredient and nutrition panel below). They are substantial, and in the groceries, they are packed four to a 12 ounce package.
The smokies join the exciting menu of both traditional and local favorites at Chicago’s Wrigley Field.
I like my sausages (that don’t have natural casings), with a little bit of char, either on the grill or in a cast iron skillet. Adds a little more “bite” to the tactile experience. Most smoked sausages (Vienna’s included) are so flavorful, I don’t dare dilute the taste with tons of condiments, so I go with yellow mustard, and occasionally, kraut. And that’s how I adorned the Wrigley Field Smokies.
The sausage has a nice texture, it’s a very fine grind, and is mild but flavorful at the same time. It will remind you of the taste of old-fashioned franks. In other words, a bit stronger in flavor than most mass-market hot dogs, really delicious. The sausages could probably use a more substantial bun than the usual hot dog bun, which is what I tried to get away with. They deserve quality Chicago rolls, like Rosen or Turano.
Check out Vienna Beef online to find a store near you or order direct. BTW? They make the best deli counter corned beef and pastrami anywhere.
Wrigley Field Smokies Review