Maxwell St. Style Polish Sausage Sandwich
- Level: Easy
- Yield: 4 servings
- Nutritional Analysis Per Serving Serving Size 1 of 4 servings; Calories 284; Total Fat 12 g; Saturated Fat 3 g; Carbohydrates 36 g; Dietary Fiber 6 g; Sugar 10 g; Protein 11 g; Cholesterol 18 mg; Sodium 791 mg
- Total: 1 hr
- Prep: 10 min
- Inactive: 5 min
- Cook: 45 min
- 1 tablespoon vegetable oil
- 4 links Polish kielbasa sausage, patted dry with a paper towel (about 1 1/2 pounds)
- 1 yellow onion, thinly sliced
- Kosher salt and freshly ground black pepper
- 4 fresh poppy seed hot dog buns
- Yellow mustard
- 6 to 10 pickled sport peppers
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- Preheat the oven to 175 degrees F.
- Warm the oil over medium heat in a heavy skillet. Place the sausages in the pan and cook each side without moving them until they turn golden brown, about 5 minutes per side. Transfer the sausages to a baking dish and keep warm in the oven.
- Using the same skillet, add the sliced onions and stir to coat with the oil. Season with salt and pepper, then cook over medium-low heat without stirring until the bottom layer starts to caramelize, about 10 minutes. Stir once and continue cooking for another 25 minutes, leaving the onions undisturbed. When the onions are golden and tender, remove from heat and set aside.
- To assemble the sandwiches: Place a sausage onto each bun, spread with yellow mustard, then top generously with caramelized onions and 2 or 3 sport peppers. Wrap each sandwich in deli paper, parchment paper, or foil. Let them rest for 5 minutes so everything steams together. Enjoy while standing with just TWO napkins and a big soda.
