Chi-Town Heat: A Spicy Homage to Portillo’s

Inspired by Portillo’s and perfected in my kitchen—this fiery kielbasa giardiniera brat is everything you didn’t know you needed.

There’s something iconic about Portillo’s—maybe it’s the unapologetic punch of giardiniera, the bold meats, or the fact that every bite makes you feel like you’re walking down a Chicago street. While this week’s recipe wasn’t born in a far-off city I recently moved to, it’s definitely rooted in a flavor memory.

I wanted something that captured that bold, briny, spicy, indulgent essence. What came out of that craving? A beast of a brat.

It starts in a pan with diced kielbasa—smoky, rich, perfect. Then comes the giardiniera: pickled peppers, carrots, celery, and cauliflower all sizzling together with the meat. For an extra level of heat, I tossed in diced jalapeños because balance is for salads. This mixture hits a toasted brioche brat bun, which softens the blow just enough to keep things civilized.

Then it’s time to crown the brat with a finishing layer—mayo for creaminess, shredded cheese for richness, and diced tomatoes for a nod to freshness (and maybe Chicago-style dogs). The result? A spicy, tangy, cheesy tribute to one of the Midwest’s finest.

Spicy Kielbasa Giardiniera Brat

Ingredients:

• 2 kielbasa sausages, diced

• ½ cup giardiniera (hot or mild, to taste)

• 1–2 tablespoons diced jalapeños

• 2 brioche brat buns, toasted

• 2 tablespoons mayonnaise

• ¼ cup shredded cheese (cheddar or Monterey Jack work great)

• 1 Roma tomato, diced

Instructions:

Sauté the Filling: In a pan over medium heat, sauté the diced kielbasa until it starts to brown slightly. Add giardiniera and jalapeños. Stir and cook for another 3–5 minutes, until everything is heated through and flavors meld.

Prep the Buns: While the filling cooks, lightly toast the brioche brat buns.

Assemble: Spoon the hot sausage mixture into the toasted buns. Top with a smear of mayo, a generous sprinkle of shredded cheese, and a spoonful of fresh diced tomato.

Devour Immediately. (Maybe with some Chicago-style fries on the side.)