Chicago Polish Sausage Recipe

Looking for a delicious Chicago-style Polish sausage recipe? Look no further than the Maxwell Street Polish. This sausage is a Chicago classic and has been around for generations. The Maxwell Street Polish is made with beef, pork, and spices and is grilled to perfection. Serve it on a bun with plenty of mustard and you’re sure to have a crowd-pleaser!

What Polish Sausage is and Where It Came From

Polish sausage is a type of kielbasa, a smoked and cured sausage typically made with pork. It originated in Poland but is now popular around the world. Kielbasa is often served grilled or boiled and is a common ingredient in stews and casseroles.

The word “kielbasa” comes from the Polish word for “sausage.” Kielbasa is traditionally made with pork but can also be made with beef or turkey. It is seasoned with garlic, salt, and pepper and then smoked and cured.

Kielbasa is a popular food in Poland and other Slavic countries. In the United States, kielbasa is often served with sauerkraut, mashed potatoes, and mustard. It is also a common ingredient in stews and casseroles.

The Maxwell Street Polish Recipe

This Chicago-style Polish sausage is a delicious and easy recipe that will be sure to please a crowd.

Ingredients

  • 1 pound beef brisket
  • 1/2 pound pork shoulder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 cup water
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon liquid smoke
  • 1 (16-ounce) package hot dog buns
  • Dijon mustard, for serving

Instructions

  1. Combine the beef, pork, salt, black pepper, cayenne pepper, paprika, garlic powder, and onion powder in a large bowl. Mix well.
  2. Add the water, vinegar, and liquid smoke. Mix well.
  3. Cover and refrigerate for at least 4 hours, or overnight.
  4. Preheat a grill to medium-high heat.
  5. Grill the sausage for 8 to 10 minutes per side, or until cooked through.
  6. Serve on the buns with mustard, sauerkraut, and/or other toppings, as desired.

Variations on the recipe that you can try at home

  • For a spicier sausage, add more cayenne pepper to the mix.
  • Try grilling the sausage on a cedar plank for a smoky flavor.
  • If you don’t have time to marinate the sausage, you can cook it without marinating, but the flavor won’t be as intense.
  • Try serving the sausage with sauerkraut or grilled onions and peppers.
  • If you want a milder sausage, omit the cayenne pepper.
  • For a truly spicy sausage, add more cayenne pepper and include some jalapeño peppers in the mix.

Different Types of Polish Sausage

While the Maxwell Street Polish is the most popular type of Polish sausage in Chicago, there are actually many different types of Polish sausage. Below are some of the most common:

Kielbasa

Kielbasa is a type of smoked sausage that is traditionally made from pork. It can be grilled, baked, or even boiled and is often served with sauerkraut or mashed potatoes.

Kiszka

Kiszka is a type of blood sausage that is popular in Poland. It is made from pork blood, fat, and spices and is usually grilled or fried.

Wiejska

Wiejska is a type of pork and beef sausage that is popular in Poland. It is made from pork, beef, and spices and is usually grilled or fried.

Myśliwska

Myśliwska is a type of hunter’s sausage that is popular in Poland. It is made from pork, beef, and wild game meats and is often grilled or fried.

Biała

Biała is a type of white sausage that is popular in Poland. It is made from pork, veal, and spices and is usually boiled.

No matter which type of Polish sausage you choose, you’re sure to enjoy a delicious and traditional meal!

Polish sausage is a delicious and easy recipe that will be sure to please a crowd. With so many different types of Polish sausage to choose from, there’s sure to be one that you’ll love! So, next time you’re looking for something new to try, give Polish sausage a try! You won’t be disappointed!