CHICAGOS MAXWELL St.(clone) POLISH on a BUN

Nancy J. Patrykus

By
@Finnjin

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 open air stands on each side of the street for bargains.
During the 40s and W.W.2 years, shoes were rationed.
Dad would take us there on the street car for shoes.
Cheap price, no ration coupon needed! But be sure you got 2 of the same size & 1 right & 1 left!


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Comments:

Serves:

10

Prep:

5 Min

Cook:

15 Min

Method:

Griddle

Ingredients

2 lb
smoked polish sausage..
10
hot dog bun....warmed
2 large
onions.sliced
3 Tbsp
butter or margarine
1/2 Tbsp
salt
Tbsp
mustard

Directions Step-By-Step

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!

About this Recipe

Main Ingredient: Pork
Regional Style: Polish