A Polish, Pork-Based Take on the Italian Beef

Art Wnorowski

A love letter to Chicago’s iconic Italian beef, The Italian at Wurst Behavior reimagines a local staple through the lens of expert pork sausage making. Art Wnorowski, chef/owner of Na Zdrowie Hospitality, the umbrella restaurant group, brings Polish technique and personal history to this housemade sausage, delivering bold, nostalgic flavor in every bite.

Ground pork shoulder is blended with fennel, garlic, smoked paprika, fresh parsley and red pepper flakes. It’s then cured, stuffed into natural casing, poached and grilled with a punchy oregano vinaigrette. Served in a toasted bun with sweet peppers, Parmesan, hot giardiniera and a finishing hit of oregano, the build balances savory richness with heat and herbaceous notes.

“We don’t use any fillers in our sausages, and we make them fresh in house daily,” says Wnorowski. “Every bite has a clean texture and deep, satisfying flavor.” What started as a nod to a neighborhood fave has become a top seller at this sausage house and beer garden. “The Italian is a very popular dish at the restaurant,” he says. “Italian beef is such a beloved Chicago staple that our version resonates with many customers.”

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