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Maxwell Street Polish Sausage
Maxwell Street Polish Sausage
The Maxwell street polish sausage is a Chicago staple; developed by a Macedonian immigrant that took over his aunt and uncles hot dog stand in 1939; now known as Jim’s Original. This marvel of a sandwich consists of a grilled polish sausage on a bun with grilled onions, yellow mustard, and pickled sport peppers.
Equipment
- charcoal grill
- charcoal
- chimney starter
Ingredients
- Polish sausage
- hoagie buns
- diced yellow onion sautéed
- yellow mustard
- sport peppers
Instructions
- Start your charcoal in a chimney starter until they are gray. Pour in the grill and place on the grate. Place the Polish sausage directly over the charcoal.
- Grill them for 7 to 8 minutes a side, occasionally turning.
- Let them rest for 5 minutes before assembling.
Rueben Tots
Rueben Tots
Ruebens are one of my all-time favorite sandwiches; and I love tater tots. So why not combine the two to make the ultimate appetizer. I present to you: the rueben tot. Corned beef, sauerkraut, swiss cheese, rye breadcrumbs, and potatoes; mixed together and blinded by a couple of eggs; formed into larger-sized tater tots, and baked until crispy on the outside. It doesn’t get much better than this.
Equipment
- food processor
- cheese grater
Ingredients
- 1 cup corned beef
- 2 cups potatoes grated
- 1 cup sauerkraut drained of excess moisture
- 1 cup rye bread crumbs
- 8 oz Swiss cheese shredded
- 2 large eggs
- thousand island dressing for serving
Instructions
- Place the corned beef in a food processor and pulse until finely chopped. Remove from the food processor.
- Place the rye bread in the food processor and pulse until they are fine bread crumbs.
- Mix all of the ingredients together in a bowl.
- Form the mix into walnut-sized balls.
- Place the rueben tots on a baking sheet lined in parchment paper.
- Bake for 25-30 minutes in a 400° preheated oven; flipping half way through.
- Serve with a side of thousand island dressing to dip them in.
Sausage and Peppers
Sausage and Peppers
Sausage and peppers was brought to New York by Southern Italians, where it was first served in 1927 during the Feast of San Gennaro. While great on its own, this comfort food can be served with pasta and sauce, polenta, or on a hoagie bun with mozzarella cheese. This recipe can also be prepared in an oven.
Ingredients
- 4 Italian pork sausages
- 2 tbsp olive oil
- 1 large red bell pepper sliced
- 1 large green bell pepper sliced
- 1 medium yellow onion sliced
- 3 garlic cloves minced
- 2 tbsp red wine vinegar
- 1/4 cup fresh basil chopped
- 2 tsp dried oregano
- 1 tsp crushed red pepper
- salt and pepper to taste
- hoagie buns optional
- shredded mozzarella cheese optional
- parmesan cheese optional
Instructions
- Simmer the Italian sausages in 1” deep water in a large sauté pan over medium heat for 10 minutes; flipping halfway through. Remove from the pan.
- Heat up the olive oil in the same pan over medium heat. Sauté the peppers and onions for 5 minutes.
- Add in the Italian sausages. Brown for 5 minutes on the first side.
- Flip the sausages. Brown for 5 minutes. Add in the garlic. Cook for a minute. Stir in the red wine vinegar, basil, oregano, and crushed red pepper. Cook for another minute.
