Butchers
Shopkeeper Frank Jakubczak European Homemade Sausage Shop Poland native Frank Jakubczak’s humble South Side sausage shop has changed little since its opening in 1973, and its loyal customers wouldn’t have it any other way. No other shopkeep in town has such a lofty reputation for the fresh Polish link, the peppery Hungarian or the finger-sized “Polish delight.” On an afternoon in March, Jakubczak was making about 125 pounds of blood sausage with the help of an assistant who said the two added a liter of pork blood to the mixture – for coloring purposes only. Don’t forget to pick up…