Introduction

A Chicago classic, the Maxwell Street Polish Sausage is a garlicky, juicy grilled Polish sausage topped with sweet, caramelized grilled onions and spicy mustard, all served on a toasted hoagie roll. With the Arteflame Grill, you’ll get the perfect sear and amazing flavor every time.

Ingredients

• 4 Polish sausages
• 2 large onions, sliced
• 2 tbsp butter
• 1 tbsp spicy brown mustard
• 4 hoagie rolls
• Salt and pepper to taste

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them inside the grill.
2. Stack firewood over the oiled napkins and light the paper.
3. Wait about 20 minutes for the grill to reach optimal temperature.

Step 2: Sear the Polish Sausage

1. Place the Polish sausages on the center grill grate at 1,000F.
2. Sear for about 1 minute per side to lock in juices.
3. Move the sausages to the flat cooktop griddle, closer to the outer edge, to finish cooking to perfection.

Step 3: Grill the Onions

1. Melt butter on the flat cooktop.
2. Add the sliced onions, seasoning with salt and pepper.
3. Cook, stirring occasionally, until golden brown and caramelized.

Step 4: Toast the Hoagie Rolls

1. Place the hoagie rolls cut-side down on the outer griddle to lightly toast.

Step 5: Assemble the Polish Sausages

1. Place each grilled sausage inside a toasted hoagie roll.
2. Top with caramelized onions.
3. Add a generous drizzle of spicy brown mustard.

Tips

• Remove the sausages from the grill when the internal temperature is 15°F below your target, as they will continue to cook.
• Use butter instead of oil for a richer flavor.
• Position food on different areas of the Arteflame griddle to control heat and prevent burning.

Variations

1. Cheesy Polish: Add a slice of provolone or Swiss cheese to the sausage before removing it from the griddle.
2. Spicy Kick: Add sliced jalapeños while caramelizing the onions.
3. BBQ Polish: Drizzle barbecue sauce along with the mustard for a smoky twist.
4. Garlic Butter Polish: Brush the hoagie rolls with garlic butter before toasting.
5. Bacon-Wrapped Polish: Wrap each sausage in bacon before searing for extra crispiness.

Conclusion

The Arteflame Grill makes cooking this Illinois tradition easy and delicious. With perfectly seared Polish sausages, sweet caramelized onions, and tangy mustard, this sandwich brings the taste of Chicago right to your backyard.

Best Pairings

• Grilled potato wedges
• Coleslaw
• Pickle spears
• Chilled lager or a Chicago-style root beer