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Stoysich
O M A H A N E B R A S K A S I N C E 1 9 4 9
Maxwell Street Polish
Prep Time:
Cook Time:
25 Minutes
Serves:
8
Level:
About the Recipe
A Chicago classic featuring grilled or fried polish sausage topped with yellow mustard, grilled onions, and sport peppers on a poppy-seed bun.
Ingredients
For the onions
2 Tablespoons Oil
2 Large yellow onion thinly sliced
Kosher salt to taste
For the sausages
2 Tablespoons oil
8 Polish sausages - 4 Stoysich Smoked Polish, cut in half or use our 1/4 pound links (frozen if we have in inventory)
8 Poppy seed or plain hot dog buns
Yellow mustard
Picked sport peppers (optional)
Preparation
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.
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.
Place the buns on a plate and cover with a damp paper towel. Microwave for 15-20 seconds until warmed and steamy.
Add a sausage to each bun and top with the onions, yellow mustard and sport peppers, if using.
Enjoy!