Maxwell Street Polish
Maxwell Street Polish
Ingredients
- 4 Polish sausages, preferably all-beef
- 4 hot dog buns, split
- 2 yellow onions, sliced into 1/4-inch rings
- 2 tablespoons vegetable oil
- 1/4 cup yellow mustard, or to taste
Instructions
- 1
Prepare the grilled onions: Heat the vegetable oil in a large skillet or on a griddle over medium heat. Add the sliced yellow onions and cook, stirring occasionally, until softened, caramelized, and slightly browned, about 10-12 minutes. Set aside.
⏱️ 12 min
- 2
Cook the Polish sausages: You have two options. For grilling: Preheat a grill to medium heat. Grill the Polish sausages for 5-7 minutes, turning occasionally, until heated through and lightly charred. For deep-frying: Heat about 2 inches of vegetable oil in a heavy-bottomed pot to 350°F (175°C). Carefully add the sausages and fry for 3-5 minutes, or until golden brown and heated through. Drain on paper towels.
⏱️ 7 min•🌡️ 350
- 3
Toast the buns: While the sausages are cooking, lightly toast the hot dog buns. This can be done on the grill for 1-2 minutes per side, in a toaster, or in a dry skillet until lightly golden.
⏱️ 2 min
- 4
Assemble the Maxwell Street Polish: Place one cooked Polish sausage into each toasted bun.
⏱️ 1 min
- 5
Top generously with the grilled onions.
⏱️ 1 min
- 6
Drizzle yellow mustard over the grilled onions, to your preference.
⏱️ 1 min
- 7
Serve immediately, wrapped in paper for an authentic Chicago street food experience, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Maxwell Street Polish
- 4 Polish sausages, preferably all-beef
- 4 hot dog buns, split
- 2 yellow onions, sliced into 1/4-inch rings
- 2 tablespoons vegetable oil
- 1/4 cup yellow mustard, or to taste
Instructions
- 1
Prepare the grilled onions: Heat the vegetable oil in a large skillet or on a griddle over medium heat. Add the sliced yellow onions and cook, stirring occasionally, until softened, caramelized, and slightly browned, about 10-12 minutes. Set aside.
⏱️ 12 min - 2
Cook the Polish sausages: You have two options. For grilling: Preheat a grill to medium heat. Grill the Polish sausages for 5-7 minutes, turning occasionally, until heated through and lightly charred. For deep-frying: Heat about 2 inches of vegetable oil in a heavy-bottomed pot to 350°F (175°C). Carefully add the sausages and fry for 3-5 minutes, or until golden brown and heated through. Drain on paper towels.
⏱️ 7 min•🌡️ 350 - 3
Toast the buns: While the sausages are cooking, lightly toast the hot dog buns. This can be done on the grill for 1-2 minutes per side, in a toaster, or in a dry skillet until lightly golden.
⏱️ 2 min - 4
Assemble the Maxwell Street Polish: Place one cooked Polish sausage into each toasted bun.
⏱️ 1 min - 5
Top generously with the grilled onions.
⏱️ 1 min - 6
Drizzle yellow mustard over the grilled onions, to your preference.
⏱️ 1 min - 7
Serve immediately, wrapped in paper for an authentic Chicago street food experience, if desired.
⏱️ 1 min