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Name: Wendi
Gender: Female
Location: Monaco

Posts: 542
Join Date: December 1st 2020

Maxwell Street Polishes - December 9th 2020, 03:27 PM

This is serious grub. What I make when needing food to ground me. Get me back on track. This recipe comes from Maman who checked this for spelling (and other grammatical atrocities of mine).

Hot, spicy and crazy delicious, this is for authentic Chicago Maxwell Street Polishes. They are beyond YUM! Polish dog with grilled onions and mustard. The sausage and the onions are prepared in a pan - meaning a skillet - instead of a grill, and a hot dog bun with poppy seed instead of without.

Maxwell Street Polishes are for 4.

1 tablespoon vegetable oil
4 links Polish kielbasa (about one and a half pounds), patted dry with a paper towel
1 large onion, thinly sliced
sea salt
freshly ground pepper
4 poppy seed hot dog buns
yellow mustard, for topping
10 to 12 pickled sport peppers or other pickled peppers

See Cooking Tips below

Preheat the oven to 200˚ F. In a skillet, heat the vegetable oil over medium heat, and cook the kielbasa for about 5 minutes on each side, until golden brown. Place in an oven to keep warm.

Add the onion to the skillet you used for preparing the kielbasa. Combine with the remaining oil. Season with salt and pepper. Cook on medium-low heat for 30 minutes, stirring occasionally. When the onion becomes soft and golden, set aside.

To build the sandwich, place a sausage on a bun, add yellow mustard and top with caramelized onion and 2-3 pickled peppers. Wrap the sandwich in deli paper, parchment paper or foil and leave for 5 minutes to get steamed up.


Grill the sausages on a hot iron plate or a lightly oiled pan. They must not be pierced with a fork in order to keep all the juices inside: to turn them over, use kitchen tongs instead. Some recipes suggest boiling the sausages briefly and drying them before placing them on a grill, which will decrease the time of preparation.

Regular hot dog buns made out of wheat flour have a sweetish taste which goes well with spicy main ingredients. Cut them lengthwise and keep warm before serving.

Cut the large yellow onions in extra thin slices and caramelize them on a hot grill or the same pan you used for grilling the sausage, which will add some extra taste. In order to avoid tearing while cutting the onions, place the onions in a freezer 15 minutes before preparation, use a very sharp knife, breathe through your mouth instead of your nose, and try chewing on a piece of bread.
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