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Maxwell Street Polish.

Maxwell Street Polish

This Chicago classic consists of grilled or fried polish sausages topped with yellow mustard, sweet grilled onions, and spicy sport peppers on a bun.
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course Lunch, Main Course
Cuisine American
Servings 8


For the onions

  • 2 Tablespoons Oil
  • 1 Large yellow onion thinly sliced
  • Kosher salt to taste

For the sausages

  • 2 Tablespoons oil
  • 8 Polish sausages
  • 8 Poppy seed or plain hot dog buns
  • Yellow mustard
  • Picked sport peppers (optional)


  • Make the onions. In a large nonstick skillet, heat the oil over medium heat. Add the onions and let them sit for a few minutes to develop some color, then stir. Continue cooking, stirring occasionally, until the onions are browned and translucent, but not quite caramelized. About 20 minutes.
  • Remove the onions to a bowl and cover with foil to keep warm. In the same pan that the onions were cooked in, heat the additional 2 tablespoons of oil and add the sausages. Working in batches, cook the sausages for 5 minutes on each side, until browned and crisp.
  • Place the buns on a plate and cover with a damp paper towel. Microwave for 15-20 seconds until warmed and steamy.
  • Add a sausage to each bun and top with the onions, yellow mustard and sport peppers, if using.
  • Enjoy!
Keyword chicago, Polish Sausage, Street Food