Maxwell Street Polish

This Chicago classic consists of grilled or fried polish sausages topped with
yellow mustard, sweet grilled onions, and spicy sport peppers on a bun.

Servings: 8

Author:

Prep Time
5 minutes

Cook Time
40 minutes

Total Time
45 minutes

Main Course Lunch

American

Chicago Street Food Polish sausage

🧂 Ingredients

1 Make the onions. In a large nonstick skillet, heat the oil over medium heat. Add
the onions and let them sit for a few minutes to develop some color, then stir.
Continue cooking, stirring occasionally, until the onions are browned and
translucent, but not quite caramelized. About 20 minutes.
2 Remove the onions to a bowl and cover with foil to keep warm. In the same pan
that the onions were cooked in, heat the additional 2 tablespoons of oil and add
the sausages. Working in batches, cook the sausages for 5 minutes on each side,
until browned and crisp.
3 Place the buns on a plate and cover with a damp paper towel. Microwave for 15-20
seconds until warmed and steamy.
4 Add a sausage to each bun and top with the onions, yellow mustard and sport
peppers, if using.
5 Enjoy!