Maxwell Street Polish Sausage with Caramelized Onions

Ingredients

• 4 Polish sausages (approximately 1 pound / 450g) 4 Polish sausages (approximately 1 pound / 450g)
• 2 large onions, thinly sliced 2 large onions, thinly sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 tablespoon butter 1 tablespoon butter
• 1 teaspoon brown sugar 1 teaspoon brown sugar
• 1 teaspoon Worcestershire sauce 1 teaspoon Worcestershire sauce
• 1/2 teaspoon smoked paprika 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder 1/2 teaspoon garlic powder
• Salt and pepper, to taste Salt and pepper, to taste
• 4 hot dog buns 4 hot dog buns

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 35g (Saturated Fat: 12g)
• Carbohydrates: 10g (Sugar: 4g)
• Protein: 22g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   In a skillet, heat the vegetable oil and butter over medium heat. Add the sliced onions and cook until they start to soften, about 5 minutes.
3. 3.
   Sprinkle the brown sugar over the onions and continue cooking, stirring occasionally, until the onions are caramelized and golden brown, about 20 minutes.
4. 4.
   In a small bowl, mix together the Worcestershire sauce, smoked paprika, garlic powder, salt, and pepper.
5. 5.
   Grill the Polish sausages for about 10-12 minutes, turning occasionally, until they are cooked through and have a nice char.
6. 6.
   While the sausages are grilling, brush the hot dog buns with a little oil and toast them on the grill until lightly golden.
7. 7.
   Remove the sausages from the grill and let them rest for a few minutes. Then, place each sausage in a toasted bun and top with a generous amount of caramelized onions.
8. 8.
   Serve the Maxwell Street Polish Sausage immediately and enjoy!

Treat your ingredients with care...

• Polish sausages — Look for high-quality sausages made with a blend of pork and beef for the best flavor and texture. If you prefer a spicier version, you can use hot Polish sausages.
• Onions — Thinly slice the onions to ensure they caramelize evenly. Cooking them low and slow will result in a sweet and tender texture.

Tips & Tricks

• For added smokiness, you can sprinkle a pinch of smoked salt over the caramelized onions.
• If you prefer a softer texture for the onions, cover the skillet while they are cooking to trap the steam and help them soften.
• Customize your Maxwell Street Polish Sausage by adding your favorite condiments such as mustard, ketchup, or pickles.
• If you don't have a grill, you can also cook the sausages on a stovetop grill pan or under the broiler in your oven.
• Leftover caramelized onions can be stored in an airtight container in the refrigerator for up to 5 days and used as a delicious topping for burgers, sandwiches, or omelets.

Serving advice

Serve the Maxwell Street Polish Sausage with a side of crispy French fries or coleslaw for a complete and satisfying meal.

Presentation advice

Arrange the grilled sausages on a platter, topped with a generous amount of caramelized onions. Garnish with a sprinkle of fresh parsley for a pop of color.