Best Chicagos Maxwell Stclone Polish On A Bun Recipes

CHICAGOS MAXWELL St.(clone) POLISH on a BUN image

Provided by Nancy J. Patrykus

Time 20m

Number Of Ingredients 6

Steps:

1. Prepare sausage according to the following methods: 1. STOVE TOP,. Place sausages in shallow pan with 1/4 cup of water over medium heat. Simmer, covered for 10 minutes, turning once. Remove cover. let water evaporate, then brown links in pan ..turning. 2. GRILL, Prepare charcoal or wood fire and allow it to burn down toembers. Place sausage on grill until well browned and crusty, turning often so not to burn. In a separate pan melt butter over medium heat, add sliced onions, salt and cover. Saute onions until they become transparent or carmelized to enhance their flavor. Add the cooked sausages to the sauted onions and simmer on low for 10 minutes. Place sausages on steamed (warmed) rolls, smother with onions and dabs of mustard. SERVE.....and enjoy!

Maxwell St. Style Polish Sausage Sandwich image

Provided by Jeff Mauro, host of Sandwich King

Time 1h

Yield 4 servings

Number Of Ingredients 7

1 tablespoon vegetable oil
4 links Polish kielbasa sausage, patted dry with a paper towel (about 1 1/2 pounds)
1 yellow onion, thinly sliced
Kosher salt and freshly ground black pepper
4 fresh poppy seed hot dog buns
Yellow mustard
6 to 10 pickled sport peppers

Steps:

Preheat the oven to 175 degrees F.
Heat the oil over medium heat in a heavy-bottomed skillet. Add the sausages and cook on each side, undisturbed, until golden brown, about 5 minutes a side. Set on a baking dish in the oven to keep warm.
To the same skillet, add the onions and stir to combine with the oil. Season the onions with salt and pepper and cook over medium-low heat, undisturbed, until the bottom of the onions begin to caramelize, about 10 minutes. Stir only once and cook for another 25 minutes, undisturbed. Once the onions are golden and soft, set aside.
For the sandwich build: Place a sausage on a bun, slather in good yellow mustard, top with an ample amount of caramelized onions and 2 or 3 sport peppers. Wrap the sandwich in deli paper, parchment paper or foil. Let sit for 5 minutes to get all good and steamed up. Eat while standing with only TWO napkins and a giant pop.