Maxwell Street Polish Recipe
Introduction
The Maxwell Street Polish is a classic Chicago-style sausage sandwich known for its flavorful, lightly caramelized onions and spicy sport peppers. This simple yet satisfying dish makes a perfect lunchtime treat or casual dinner.
Ingredients
- 2 tablespoons oil
- 1 large yellow onion, thinly sliced
- Kosher salt, to taste
- 2 tablespoons oil (additional)
- 8 Polish sausages
- 8 poppy seed or plain hot dog buns
- Yellow mustard
- Picked sport peppers (optional)
Instructions
- Step 1: In a large nonstick skillet, heat 2 tablespoons of oil over medium heat. Add the sliced onions and let them cook undisturbed for a few minutes to develop color, then stir. Continue cooking, stirring occasionally, until the onions are browned and translucent but not fully caramelized, about 20 minutes. Season with kosher salt to taste.
- Step 2: Transfer the onions to a bowl and cover with foil to keep warm. In the same skillet, heat the additional 2 tablespoons of oil over medium heat. Add the Polish sausages, working in batches if needed, and cook for 5 minutes on each side until browned and crisp.
- Step 3: Place the buns on a plate and cover with a damp paper towel. Microwave for 15-20 seconds until warmed and steamy.
- Step 4: Assemble the sandwiches by placing a sausage in each bun. Top with the cooked onions, a generous drizzle of yellow mustard, and sport peppers if using.
- Step 5: Serve immediately and enjoy your authentic Maxwell Street Polish!
Tips & Variations
- For extra flavor, try lightly toasting the buns under a broiler or on a grill before assembling.
- If sport peppers are not available, try substituting with pickled jalapeños for a similar spicy kick.
- Use sweet or spicy mustard based on your preference to customize the sandwich’s flavor.
- Caramelize onions longer for a sweeter, deeper flavor if preferred.
Storage
Store leftover sausages and cooked onions separately in airtight containers in the refrigerator for up to 3 days. Reheat sausages in a skillet over medium heat or microwave until warmed through. Reheat onions gently in a pan or microwave to maintain their texture. Assemble sandwiches fresh before serving for the best experience.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I grill the Polish sausages instead of cooking them in a skillet?
Yes, grilling Polish sausages adds a smoky flavor and crisp texture. Cook over medium heat, turning occasionally, until browned and heated through.
What are sport peppers and can I omit them?
Sport peppers are small, tangy, and mildly spicy pickled peppers traditional to this sandwich. You can omit them if you prefer a milder sandwich or substitute with other pickled peppers.
PrintMaxwell Street Polish Recipe
A classic Chicago-style Maxwell Street Polish recipe featuring savory Polish sausages topped with browned onions, tangy yellow mustard, and optional sport peppers served in a soft poppy seed or plain hot dog bun. Perfect for a flavorful and authentic sandwich experience that’s quick and easy to prepare on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Sandwich
- Method: Stovetop
- Cuisine: American – Chicago
Ingredients
For the Onions
- 2 Tablespoons oil
- 1 Large yellow onion, thinly sliced
- Kosher salt, to taste
For the Sausages
- 2 Tablespoons oil
- 8 Polish sausages
For Assembly
- 8 Poppy seed or plain hot dog buns
- Yellow mustard, to taste
- Picked sport peppers (optional), to taste
Instructions
- Cook the Onions: Heat 2 tablespoons of oil in a large nonstick skillet over medium heat. Add the thinly sliced onions and let them sit undisturbed for a few minutes to develop a slight golden color. Stir occasionally and cook for about 20 minutes until the onions are browned and translucent but not fully caramelized. Season with kosher salt to taste. Remove the onions from the skillet and keep warm covered with foil.
- Cook the Sausages: In the same skillet, heat an additional 2 tablespoons of oil over medium heat. Add the Polish sausages, working in batches if necessary to avoid overcrowding. Cook the sausages for about 5 minutes per side, turning until they are browned and crisp on the outside.
- Warm the Buns: Place the hot dog buns on a plate and cover them with a damp paper towel. Microwave for 15 to 20 seconds until warmed through and steamy, making them soft and ready for assembly.
- Assemble the Sandwich: Place one cooked sausage in each warmed bun. Top generously with the browned onions, a drizzle or dollop of yellow mustard, and add sport peppers if desired for a spicy kick.
- Serve and Enjoy: Serve the Maxwell Street Polish sandwiches immediately while warm for the best flavor and texture experience.
Notes
- For best results, use fresh Polish sausages from a quality butcher or specialty meat market.
- The onions should be cooked until just browned and translucent, avoiding full caramelization to retain a balanced texture.
- Sport peppers add authentic Chicago heat but can be omitted for a milder sandwich.
- Using poppy seed buns is traditional, but plain hot dog buns work well too.
- Microwaving buns with a damp paper towel keeps them moist and soft.
Keywords: Maxwell Street Polish, Polish sausage sandwich, Chicago street food, grilled sausages, sandwich with onions
