Updated: Jan 14
What Pizza is to New Yorkers is what the Maxwell is to Chicagoan. In Chicago, we take our sausage very seriously and its no wonder why we make the best sausage. Packed with European spices to give it a balanced flavor profile, the Maxwell goes well with everything.
Made in Chicago, loved by all!
2 pkg. Bobak’s Maxwell Polish Sausage 10 sausage or french rolls 2 large yellow onions, thinly sliced 3 tbsp butter or margarine ¼ tsp salt mustard
Cooking Instructions: Prepare sausage according to one of the following methods:
Stove Top: Place sausage in shallow pan with ¼” of water over medium heat. Simmer covered for 10 minutes, turning once. Remove cover, let water evaporate, then brown links in pan turning as often as necessary.
Grill: Prepare charcoal or wood fire and allow it to burn down to embers. Place sausage on grill until well browned and crusty, turning often so as not to burn.
In a separate pan melt butter over medium heat, add sliced onions, salt and cover.Saute onions until they become transparent or caramelized to enhance their flavor.Add the cooked sausage to the sauteed onions and simmer on low for 10 minutes.Place sausages on rolls, smother with onions and add a dab of mustard. Serves 6-8