Best 3 Chicagos Maxwell Stclone Polish On A Bun Recipes
In the heart of Chicago's vibrant culinary scene, a beloved delicacy reigns supreme: the Maxwell Street Polish Sausage on a Bun. This iconic sandwich, born from the bustling streets of the Maxwell Street Market, has captivated taste buds for generations with its symphony of flavors and textures.
Crafted with the utmost care, the Maxwell Street Polish Sausage boasts a plump, juicy center encased in a perfectly seasoned casing, grilled to perfection. Nestled atop a soft and pillowy bun, it's generously adorned with grilled onions, tangy sauerkraut, a drizzle of yellow mustard, and a sprinkle of celery salt. Each bite offers a harmonious blend of savory, smoky, and tangy notes, leaving an unforgettable impression.
Beyond the classic Maxwell Street Polish, this article presents a tantalizing array of variations to satisfy every palate. From the adventurous "Maxwell Street Polish Sausage with Caramelized Onions and Bacon" to the vegetarian-friendly "Portobello Mushroom Sandwich with Grilled Onions and Sauerkraut," each recipe offers a unique twist on this Chicago favorite.
Whether you're a seasoned chef or a home cook seeking a taste of Chicago's culinary heritage, this comprehensive guide provides all the essential information you need to recreate the Maxwell Street Polish Sausage on a Bun experience in your own kitchen. With step-by-step instructions, insightful tips, and a treasure trove of flavor combinations, this article is your ultimate resource for crafting this iconic sandwich.
MAXWELL ST. STYLE POLISH SAUSAGE SANDWICH
Provided by Jeff Mauro, host of Sandwich King
Time 1h
Yield 4 servings
Number Of Ingredients 7
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.
CHICAGOS MAXWELL ST.(CLONE) POLISH ON A BUN
This will ,take you back to your childhood.... if you ever visited or lived in Chicago! The highlite of visiting MAXWELL St. and for all bargins! was this open air food stand..on the corner of Halsted & Maxwell St. The Smoked Polish was a must.... a warmd bun, lots of fried onions and mustard, Mmm to die for! Then shop at the...
Provided by Nancy J. Patrykus
Categories Other Snacks
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 STREET POLISH SAUSAGE SANDWICHES
Provided by Jeff Mauro, host of Sandwich King
Time 50m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 200 degrees F. Heat the vegetable oil in a heavy-bottomed skillet over medium heat. Add the kielbasa and cook until golden brown, about 5 minutes per side. Set in a baking dish and place in the oven to keep warm.
- To the same skillet, add the onion and stir to combine with the oil remaining in the pan. Season with salt and pepper and cook over medium-low heat, stirring occasionally, for 30 minutes. Once the onion is golden and soft, set aside.
- To build the sandwich: Place a sausage on a bun, slather with good yellow mustard and top with an ample amount of caramelized onion and 2 or 3 pickled peppers. Wrap the sandwich in deli paper, parchment paper or foil. Let sit for 5 minutes to get all good and steamed up.
Tips:
- Use high-quality ingredients: The better the ingredients, the better the sandwich will be. Look for high-quality Polish sausage, fresh sauerkraut, and a good quality bun.
- Cook the sausage properly: The sausage should be cooked until it is browned and crispy. This will give it a delicious flavor and texture.
- Sauerkraut: You can use homemade sauerkraut or store-bought sauerkraut. If you are using store-bought sauerkraut, be sure to rinse it well before using it.
- Grill the bun: Grilling the bun will give it a nice smoky flavor. You can also toast the bun in a toaster or oven.
- Serve the sandwich hot: The sandwich is best served hot off the grill. You can also wrap the sandwich in foil and keep it warm in a low oven until you are ready to serve.
Conclusion:
The Maxwell Street Polish on a Bun is a delicious and iconic Chicago sandwich. It is made with high-quality Polish sausage, sauerkraut, grilled onions, and yellow mustard, all served on a poppy seed bun. This sandwich is a must-try for any fan of Polish food or Chicago cuisine.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
