Maxwell Street is an iconic place here in Chicago where the Maxwell Polish Sausage sandwich was started. This sausage is a combination of the freshest cuts or pork and beef and is perfectly seasoned that gives this sausage a contemporary American style. This sausage is perfect for tailgating, grilling, or dinner. Add mustard and grilled onions for the traditional Polish make up!
MICROWAVE: Place link in a shallow microwave safe dish. Add ½ inch of water. Cover. Microwave for approximately five minutes. Remove, pour off water and let stand two minutes before serving. (Since microwave ovens vary, cooking times are approximate.)
GRILLING: To avoid splitting open, place link on foil with small amount of water until heated through. Remove foil and brown. When not using foil, turn frequently (approximately 10 to 15 minutes). DO NOT PLACE COLD LINKS DIRECTLY ON HOTTEST SPOT OF GRILL.
PAN FRYING: Place link in a shallow pan with ½ inch of water and cover. Simmer and turn until heated through (approximately 7 minutes). To brown, pour off remaining water, remove cover, heat at medium until brown, turning occasionally.
Original Maxwell Polish Sandwich
2 lbs Bobak's Maxwell Polish Sausage
10 sausage or french rolls
2 large yellow onions, thinly sliced
3 tbsp butter or margarine
¼ tsp salt
Prepare sausage according to one of the following methods:
Stove Top: Place sausage in shallow pan with ¼” of water over medium heat. Simmer covered for 10 minutes, turning once. Remove cover, let water evaporate, then brown links in pan turning as often as necessary.
Grill: Prepare charcoal or wood fire and allow it to burn down to embers. Place sausage on grill until well browned and crusty, turning often so as 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 caramelized to enhance their flavor. Add the cooked sausage to the sauteed onions and simmer on low for 10 minutes. Place sausages on rolls, smother with onions and add a dab of mustard. Serves 6-8
check out Chef Gary cookin' a Maxwell Polish
Pork, Beef, Water, Corn Syrup, Potassium Lactate, Sat, Natural Flavors, Sodium Phosphates, Dextrose, Sugar, Sodium Diacetate, Garlic, Sodium Erythorbate, Sodium Nitrite.