Polish Sausage Sandwich Recipes

MAXWELL ST. STYLE POLISH SAUSAGE SANDWICH

Steps:

• Preheat the oven to 175 degrees F.
• Heat the oil over medium heat in a heavy-bottomed skillet. Add the sausages and cook on each side, undisturbed, until golden brown, about 5 minutes a side. Set on a baking dish in the oven to keep warm.
• To the same skillet, add the onions and stir to combine with the oil. Season the onions with salt and pepper and cook over medium-low heat, undisturbed, until the bottom of the onions begin to caramelize, about 10 minutes. Stir only once and cook for another 25 minutes, undisturbed. Once the onions are golden and soft, set aside.
• For the sandwich build: Place a sausage on a bun, slather in good yellow mustard, top with an ample amount of caramelized onions and 2 or 3 sport peppers. Wrap the sandwich in deli paper, parchment paper or foil. Let sit for 5 minutes to get all good and steamed up. Eat while standing with only TWO napkins and a giant pop.

POLISH SAUSAGE SUBMARINE SANDWICH

Steps:

• Slice the sausage into 1/4" rounds, on the diagonal (so as to get more surface space).
• Evenly lay out the sausage slices over bottom half of sub rolls.
• Top with desired amount of sauerkraut, if desired. In Michigan - they desire. lol.
• Squirt some mustard, your choice of flavor - over the kraut.
• If you're into horseradish, you want to schmear the top half of the bun with that.
• Cover the sandwich with the top bun; wrap in foil, and bake at 350 for about 15 minutes, until heated thru and bun is toasted.
• Sometimes people would ask for cheese to be added, so if you see yourself in that crowd, add it after the kraut.

MAXWELL STREET POLISH SAUSAGE SANDWICHES

Steps:

• Preheat the oven to 200 degrees F. Heat the vegetable oil in a heavy-bottomed skillet over medium heat. Add the kielbasa and cook until golden brown, about 5 minutes per side. Set in a baking dish and place in the oven to keep warm.
• To the same skillet, add the onion and stir to combine with the oil remaining in the pan. Season with salt and pepper and cook over medium-low heat, stirring occasionally, for 30 minutes. Once the onion is golden and soft, set aside.
• To build the sandwich: Place a sausage on a bun, slather with good yellow mustard and top with an ample amount of caramelized onion and 2 or 3 pickled peppers. Wrap the sandwich in deli paper, parchment paper or foil. Let sit for 5 minutes to get all good and steamed up.

POLISH SAUSAGE SANDWICH

Steps:

• In a no-stick skillet, add the cooking oil and the butter, allowing it to melt over medium heat.
• Saute the onions for about 5 minutes.
• Add the sausage and allow it to brown a bit, stirring/tossing every minute or so, for 4-5 minutes.
• Pour the beer into the mix and allow it to come to a boil.
• Lower the heat and allow to simmer for 15 minutes, uncovered.
• Serve on croissant rolls or bagels. Add condiments as you wish, such as hot mustard.

POLISH SAUSAGE PATTIES

Steps:

• In a food processor, process pork until coarsely ground (or have your butcher grind the meat); place in a large bowl. Add marjoram, salt, garlic powder and pepper; mix well. Add water and mix well. Shape in into 20 patties, 4 in. each. Fry in a skillet over medium heat for 20-25 minutes or until thoroughly cooked.

SAUSAGE AND PEPPER SANDWICHES

Steps:

• In a 6-qt. stockpot, combine beer, prepared mustard and ketchup. Add sausages, sliced onion and, if necessary, water to cover. Bring to a simmer and cook, uncovered, until a thermometer inserted in sausage reads 160°, 10-12 minutes., Meanwhile, in a large skillet, heat oil over medium heat. Add peppers and chopped onion; cook and stir until tender, 6-8 minutes. Stir in garlic and seasonings; cook 30 seconds longer. Remove from heat., Remove sausages from beer mixture. Grill sausages, covered, over medium heat or broil 4 in. from heat until lightly browned, 1-2 minutes on each side. Cut each sausage lengthwise in half. Serve in buns with pepper mixture and brown mustard.