Maxwell Street Polish Recipe

Maxwell Street Polish
The origins of the Maxwell Street Polish come from Maxwell Street in Chicago, IL. The Maxwell street polish is grilled or fried polish sausage on a poppy seed bun topped with onions, mustard and sometimes sport peppers. I didn’t have any sport peppers on hand so I decided to skip them. You could also use banana peppers if you prefer. The polish sausages are pan-fried and the onions were fried in the pan with a bit of oil. You can also grill the polish sausage instead of pan-frying if you want. Enjoy.
Maxwell Street Polish

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Maxwell Street Polish

Yield: 4 Servings


1 tablespoons vegetable oil

4 links polish kielbasa

1 large onion (thinly sliced)

salt and ground black pepper

4 poppy seed hot dog buns

yellow mustard

8 picked sport peppers (optional)


Heat oil in a large skillet over medium heat. Add the kielbasa and cook until golden brown, about 5 minutes per side. Remove from the skillet. You can also grill the kielbasa if you would prefer.


In the same skillet add a additional tablespoon of oil and the onions. Season with salt and pepper. Cook over medium-low heat stirring occasionally for about 30 minutes or until the onion is golden and soft. 


Place a sausage onto a poppyseed bun, add mustard on top of the sausage and top with some of the cooked onions and 2 peppers (if using). 


One Response to “Maxwell Street Polish Recipe”

  1. Angelina — September 17, 2018 @ 10:27 am

    Being of Polish descent, I appreciate recipes made with our favorite Polish sausage (kielbasa). A ‘good quality’ kielbasa is important to use in Polish dishes….NOT kielbasa or Polish sausage from a plastic cryovacked package. I order mine online from “Rosol’s”, which is an authentic Polish provision company in my hometown of New Britain, CT. Try it at least once, you won’t be sorry, and you’ll order it again. I’m sure that you never tasted anything like theirs. Smacznego!

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