Maxwell Street Polish Sausage
A grilled, snappy Polish sausage on a bun piled with grilled onions, mustard, and sport peppers, named for Chicago's historic Maxwell Street Market.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 540 kcal
Equipment
- •Griddle or grill
Nutrition
Per serving, approximate
- Calories
- 540 kcal
- fat
- 36
- carbs
- 30
- protein
- 22
- calories
- 540
Instructions
- 1
Heat a griddle or grill over medium-high heat.
- 2
Cook the sliced onions in oil. Let them turn deeply golden and soft, about 15 minutes.
- 3
Grill the Polish sausages for about 12 minutes. Turn them often until nicely charred and cooked through.
- 4
Warm the buns lightly on the griddle.
- 5
Place a sausage in each bun.
- 6
Top generously with grilled onions and mustard.
- 7
Add sport peppers if desired. Serve hot.
Chef's tips
Cook the onions low and slow so they fully caramelize and brown. A cast-iron griddle gives the sausage the best char.
Storage
Refrigerate cooked sausages up to 3 days.
Reheating
Reheat on a griddle to restore char and snap.
Common mistakes to avoid
- •Rushing the onions so they steam instead of caramelize
- •Using ketchup instead of mustard
Serving suggestions
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