Maxwell Street Polish Recipe
Experience a taste of Chicago with this homemade Maxwell Street Polish sausage, featuring juicy sausages nestled in poppy seed buns, topped with sweet caramelized onions, and tangy yellow mustard. Add sport peppers and a pickle spear for an authentic street food delight.
Servings 4
Ingredients
- 4 Polish Sausages
- 4 Poppy Seed Buns
- 2 Yellow Onions
- 2 tbsp Butter
Garnishes
- Yellow Mustard
- Sport Peppers
Instructions
Prepare the Onions:
- In a large skillet, heat the butter over medium heat.
- Add the sliced onions, season with salt and pepper, and cook, stirring occasionally, until the onions are caramelized and golden brown, about 15-20 minutes. Reduce the heat if the onions start to brown too quickly.
Cook the Sausages:
- While the onions are cooking, heat a separate skillet or grill over medium-high heat.
- Cook the Polish sausages, turning occasionally, until they are browned and heated through, about 8-10 minutes.
- Assemble:
- Place each cooked sausage into a poppy seed hot dog bun.
- Generously top with the caramelized onions.
- Add yellow mustard on top and a few sport peppers (see notes below about this) and enjoy.
Notes
A sport pepper is a small, green chili pepper that is commonly pickled and used as a condiment, particularly in Chicago-style cuisine. These peppers are about 1-1.5 inches long and have a tangy, spicy flavor with a slight crunch. They are often used as a topping for Chicago-style hot dogs and the Maxwell Street Polish sausage, adding a distinctive spicy kick and zesty flavor. Sport peppers are typically found in jars in the pickled or condiment section of grocery stores.
You can substitute with pickled banana peppers or jalapenos or dice up some serrano peppers for spice. Alternatively, you can also make my Chicago style giardiniera recipe as well (though this isn't a traditional topping for this sausage).