designed to bring out all into which garlic the flavor you may be used to grilling or frying these sausages but steaming leaves these beauties about wateringly tender and moist so let me show you how we're going to do it ok so right now i've got  two frying pan set up here i've got one browning that's already done they're going to show you later but you're going to see it in the food shot but i've got water that's just steaming at this point i'm going to take just say here this is a big help us i like the flavor of the beef with  the garlic the flavor and all the spices it just tastes so good so i always like to use the bus up so they were going to season the water so that has this steams it has a complimentary flavors you know of course kielbasa is a highly spicy sweetness of it so that you have not only that big intense flavor of but the brown sugar kind of softened so the spices and it helps to enhance them so i have some mustard seed to hold mustard seed and i'm going to put oh just maybe fifteen and how is that just a small amount we don't have to have a lot and but again that's going to help you know we always like to have bustard with little bossa and this kind of you know it kind of seeps in has as it's cooking and it gives it just that little bit but it has kind of a woodsy or gentler flavor it's you know oregano is in your face it's a big big spice mature it's not a big spice it's really much more gentle the other thing we're going to add are some peppercorns i like tell a cherry peppercorns they have a great flavor and good impact on the food we're going to throw these and we're not going to add a lot because they're on the whole peppercorns but they're just going to give a little flavor to it so this is the in now and we're just going to cook around there are some schools of thought that you should bring a  when you steam it but i've really found that that kind of tends to make it split apart it gets too moist too wet so what i like to do is put this in some warm water and then let it go very very gently for maybe twenty minutes or so you can cover it if you want i'm just go with this steaming is that really the flavors kind of really come out so all the spices and herbs and going to the club last of the flavor of the meat the garlic and all kind of can come out with a steaming it isn't cook down it really kind of comes up now i'd like to have an ice finish on this too of course so what i do is take all the water out as i mentioned and then we're just going to brown it on both sides and you can see we've done that here and so we just take it out and it's good to go believe it or not it's that simple now i want to also show you something about slicing to lhasa i have found that you really need a strong weighted edge and knife because you've got this very thick casing on it and so if that's struggling with a knife and breaking the casing you can just go much more simply and cut with a straight edge a knife and you're not going to have as much breaking so here we just slice our pieces and i like to serve this on a plate with some other food i know of course these cusses are great in a b traditional kind of street food style and that's what i love about chicago it's like i'm going to kind of place this up and make a nice little salad on the side is a special mustard but you can easily you know go to a vendor who is making  i use two kinds of mustard i have some regularity john which i'll put in here and then i'm this is the nice stone ground asian because again it's got the seeds in it and it's got some texture and so that kind of work together for good making this little mustard sauce that we're doing now i call this a horseradish mustard sauce because you can add just a little bit of course when it and again with horseradish go really really low with it low and slow if you add it because it i'd like it to be when i can just a little touch of water to this to this is going to refrigerate for about a half hour or so to let the flavors come together it doesn't have to be super fit it's more than just having a good quality flavor  also going to adding something else that's going to need a little moisture to it and come together and that will get everything out of the way here for you are freeze dry chive now normally you know i love to cook with the fresh herbs and i think they taste so much better but there's something about freeze dried chives these dried chives that they have just this much more intense or world and flavor so they're actually kind of they're separate from a fresh chives in the way they add to a dish so i'm going to put some fresh i'm sorry i'm going to put some of our dry chimes in and they're going to add their own little taste sensation here and that's going to work really really well with our killed last time so i just turn that together and then again it's going to take maybe a half hour to just let it all come together but it didn't do a thing so we put it off to the side right now and let it just have some time alone to get you got here and then i want to show you a salad that i put together with this that it's way it just tastes so good with it it's a little different from anything you've had but it's it's similar to a lot of things that you had as well it is a beautiful apple help cabbage salad that has been pickled so a pickled apple had a salad say that five times fast and you it really fresh you know you make it right before you about to cook the food and it comes together really really nicely so what i have right now aren't kimonos for the dressing so i have some white vinegar and one finger with cabbage i mean it's a traditional saying i grant mothers always made you know cabbage with the white vinegar and of course a little sugar and there's nothing there's nothing to improve upon that you know some things you just go yes she had it completely right and that's what i'm going to do seeds and you know caraway seeds go with all kinds of strong flavors they have this kind of licorice flavor to that and it's just very unique very distinctive you know so what i've done is i've taken the food processor the food processor and i were very close friends this morning and i shredded green apples and look how beautiful they are i mean they're just you know such a pretty like ring color was my favorite colors and so of course look what happens if we have another light green color so we're going to get this salad that's really going to stand out on the plate it's going to look a little different it's not going to look like a traditional coleslaw or taste like a traditional calls long so that the cabbage and i've got the apples which  and come together here mix them together and you get this beautiful green and green contrast really lovely and so then once i mix that i have the dressing mixed and i always like that i can mix dressing this a sauce up  before i and anything to the food i don't like to put in the dry spices and then you know the vinegar or whatever because this way everything is really still really mixed and you don't have pockets of places where you didn't get enough or you got too much of one  we have it so it's a really nice dinner nice dinner to have with friends i stand in for the game and i sweat it kind of elevate the idea of america boss on the roll and still get a really full flavor of it so this is definitely a part of the chicago scene and it's a tribute to beautiful chicago it really is a magnificent city of steel the metal on metal structures are unbelievable those skyscrapers the architecture is incredibly striking take a minute here to soak it all in a plane and i'm also just throwing on some fresh chives for garnishes they're really pretty green and they just kind of make the plate look so nice so chicago is such an amazing president real people real food fine