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.
- 1 tablespoon 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 an 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).