Maxwell Street Polish Sausage Sandwich Recipe

Maxwell Street Polish is a Chicago institution—smoky grilled kielbasa on a soft roll with sweet grilled onions and mustard – simple and delicious.

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Being from the heart of Chicago, this recipe is near and dear to my heart. Every time we visit the windy city I have to get at least one Maxwell Street Polish while I’m there. I love the food truck experience!

All in all, this is a very simple recipe and sandwich to put together. Even if you don’t have a grill, you can use an indoor grill pan or heavy-bottom skillet to cook the sausages.

But, really you cannot beat the grill flavor. Wether it be charcoal or a gas grill, I just can’t get enough. Every time, it reminds me of my first Maxwell Street Polish Sausage Sandwich.

Plus, with easy-to-find, simple ingredients, you can whip them up in no time for a filling lunch or weeknight meal.

I love to keep it simple and pile mine with grilled sweet onions and a smear of mustard, but if you scroll below you will find there are all kinds of goodies you can add.

When recipes can be made your own, there is no better option in my opinion. Stick with the base recipe and work off of that to add your own touches.

The Maxwell Street Polish is one sandwich I will never get tired of. It’s world famous for a reason. With your first bite, you’ll be hooked as well.

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Jump to:

• WHY THIS RECIPE WORKS:
• INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
• HOW TO MAKE MAXWELL STREET POLISH:
• FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
• WHAT IS MAXWELL STREET POLISH?
• WHAT KIND OF SAUSAGE IS THE BEST TO USE?
• CAN I ADD OTHER TOPPINGS?
• ANY SUBSTITUTIONS?
• HOW TO STORE:
• DANA’S TIPS AND TRICKS:
• Maxwell Street Polish Sausage Sandwich Recipe

1. Makes 4 large sandwiches, but easily double the recipe as needed.
2. Mix up the toppings to make it your own.
3. With minimal ingredients and time, this makes an excellent meal for lunch or dinner.

• Butter
• Sweet onions
• Granulated sugar
• 1/2 teaspoon kosher salt
• Juicy polish Sausage (Kielbasa Sausage)
• Soft Hoagie Rolls or Fresh Poppy Seed Rolls
• Tangy yellow mustard

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1. In a large skillet over medium heat, melt the butter. Add the onions, sugar, and salt, stir to combine so the onions are coated with the butter.
2. Cook, occasionally stirring, for 30-35 minutes until golden brown. If you think they are browning too fast, you can lower the heat. If you think the onions are drying out, add a little more butter. Take off the heat.

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1. Preheat and prepare the grill over medium heat.
2. Place the sausages on the grill and turn them often to brown evenly. This will take 10-15 minutes or until your desired char.
3. Place the sausage pieces into the rolls and top with the onions and mustard. Serve immediately.

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WHAT IS MAXWELL STREET POLISH?

This smoked sausage sandwich originated in Chicago in the 1900s.

It is known as a Chicago institution recipe, first introduced at the Maxwell Street Market.

The Maxwell Street Market was a major marketplace for Polish immigrants in the Chicago area.

The kielbasa sandwiches were so popular that they are still served today all over the area.

WHAT KIND OF SAUSAGE IS THE BEST TO USE?

This sandwich must use a Polish kielbasa; there are no substitutions.

Since this is a very simple sandwich, I suggest using high-quality ingredients, including the classic smoky sausages.

Hot dogs will not work for this recipe!

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CAN I ADD OTHER TOPPINGS?

Absolutely, the classic has grilled onions and good yellow mustard, but you can add anything you’d like.

Here are some options:

• Slice of cheese: swiss cheese, provolone, or white cheddar would be good
• Bell peppers: I like to use roasted green bell pepper
• Spicy sport peppers or serrano peppers
• Sweet peppers or pepperoncini
• Giardiniera
• Simple tomato slices
• Homemade bbq sauce or store-bought
• Deli mustard
• Some fresh cracked black pepper wouldn’t hurt!

ANY SUBSTITUTIONS?

There are a few items you can substitute, here are some ideas:

• Use poppy seed buns in place of a hoagie style bun, hot dog bun if you’ve got nothing else
• Yellow onion or red onions in place of sweet onions
• Hot dog buns will work in a pinch
• Brown sugar can be used in place of white sugar for the onions
• 2 tablespoon vegetable oil can be used in place of butter if that’s all you have

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Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.

Freeze for up to 3 months.

Place leftovers in the freezer in a freezer-safe container. To thaw, place the dish in the fridge overnight.

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Next time you want a yummy sausage sandwich, try this classic Maxwell Street Polish and see why it has been a Chicago staple for over a century.

Gotta love that classic hot dog stand experience.

Next to the Italian Beef, this is my favorite Chicago style sandwich!

If you’ve tried this MAXWELL STREET POLISH, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!