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The Stackery Polish sausage
Photograph: Jaclyn Rivas

You have to try this weirdly awesome Chicago-style pig in a blanket in Wrigleyville

Zach Long
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Zach Long
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As another cold front approaches Chicago, there’s no shame in getting out of the house and indulging in some delicious dishes while it’s still tolerable to be outside without wearing a ski mask. If you’re looking for some hearty comfort food, head to Christkindlmarket in the Park at Wrigley to try a variation on the pig in a blanket that serves as an homage to a beloved local dish.

A stand called the Stackery is serving a selection of chimney cakes—tubes of fluffy, wrapped dough that can be stuffed with a variety of fillings, like Nutella or Bavarian beef. The most savory option on the menu is the Chicago Blanket, a house-made sausage that’s wrapped in dough and sprinkled with salt. Diners can then top the treat with mustard, sport peppers, giardiniera and (gasp!) ketchup for no extra charge. The Stackery’s co-owner Aaron Saradpon worked with a local butcher to develop a special recipe for the sausage, knowing that Chicagoans can be picky about their encased meats. “This is our homage to Chicago,” Saradpon tells us. “We know you guys are a big dog city.”

The Stackery is based out of the Washington D.C. area, but brought its chimney cakes to Christkindlmarket because of the event’s reputation for serving Eastern European cuisine. While the Chicago Blanket isn’t exactly an authentic dish, it’s a spin on classic Chicago cuisine that we haven’t seen before. If you’ve got a big appetite and $9 to spare, you can try it for yourself at Christkindlmarket in the Park at Wrigley, which is sticking around Wrigleyville until December 31.  

Photograph: Jaclyn Rivas

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