Chicago Maxwell Street Polish
Grilled Polish sausage topped with grilled onions, yellow mustard, and sport peppers, originating from Chicago's Maxwell Street market.
From the historic Maxwell Street Market: a griddled Polish sausage on a bun buried in a heap of wellâbrowned onions, with yellow mustard and optional sport peppers. The lateânight vendor style lives on at stands across Chicago.
Authentic Recipe
Ingredients
- 4 Polish sausages (Natural casing kielbasa)
- 4 Hot dog buns (Poppy seed buns preferred)
- 3 large Yellow onions (Thinly sliced)
- as needed Yellow mustard
- 8-12 Sport peppers (Small hot pickled peppers)
- 2 tablespoons Vegetable oil (For cooking)
- to taste Salt and pepper
Instructions
- Heat large cast iron skillet or flat-top griddle over medium heat.
- Add oil and sliced onions to the hot surface.
- Cook onions slowly, stirring frequently, until deeply caramelized and golden brown, about 20-30 minutes.
- Season onions with salt and pepper during cooking.
- While onions cook, grill Polish sausages on same surface until well-browned with char marks and heated through.
- Toast buns lightly on the griddle.
- Place grilled Polish sausage in bun.
- Bury the sausage in a generous heap of caramelized onions - this is the Maxwell Street signature.
- Add yellow mustard.
- Top with 2-3 sport peppers for authentic Chicago heat.
- Serve immediately. This is late-night Maxwell Street Market tradition!
Related Styles (kinda)
4 similar styles
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