Homemade Chicago-Style Polish Sausage (Maxwell Street Polish) Recipe
With grilling season approaching, now’s the perfect time to try making your own Maxwell Street Polish at home.
It’s straightforward, requiring just Polish sausage, yellow mustard, and grilled onions. The key to a great Polish is a smoked, flavorful kielbasa with a snappy casing, typically from brands like Vienna Beef or Bobak’s. If unavailable, any similar smoked Polish sausage will do—trim it to fit your bun.
Cooking methods vary—grill, pan-fry, air-fry, or microwave—just ensure a hot, crispy exterior. Load up on sweet, soft sautéed onions alongside mustard; skip the sport peppers if you prefer or try pickled serranos for a similar kick. Unlike Chicago-style hot dogs, Jim’s serves their Polishes without poppy seed buns.
Skip the seeds to avoid surprises later—save those buns for hot dogs. Enjoy your taste of Chicago!
Homemade Chicago-Style Polish Sausage
4
servings10
minutes15
minutes500
kcalIngredients
1 large white or yellow onion, halved and thinly sliced
1 Tbsp. vegetable or canola oil
Salt, TT
4 bun-length smoked Polish sausages
4 hot dog buns
Yellow mustard
Sport peppers (optional)
Directions
- In a large pan over medium heat, sauté the onions with a pinch of salt until they are slightly past golden brown, about 10 minutes. Remove from heat.
- Grill, pan-fry, or steam the Polish sausages until heated through.
- Place sausages in the buns and top with generous amounts of yellow mustard, sautéed onions, and sport peppers, if desired.
Notes
- Enjoy while loudly expressing your opinions about the Chicago Bears, White Sox, Cubs, Bulls, Blackhawks, or a combination of any of the above.