Here is our take on a Windy City classic! This Chicago culinary must try comes from the markets of Maxwell Street in the Second City!
Ingredients
Polish Sausage (Beef and Pork Mixture if you want to stay true to the original)
2 T oil
2 sweet onions, sliced
Poppy Seed hot dog buns
1. Preheat your oven to 175F.
2. Add the oil to a heavy pan on medium high heat. Once the oil begins to shimmer, add the polish sausage and cook until the skins are crisp.
3. Remove the sausage from the pan and keep warm in the oven.
3. Add the onions to the pan on medium heat and let sit for about 10 minutes. After that, stir until they are caramelized.
4. Add mustard to the buns, then the sausage, then top with the onions and sports peppers (you can substitute pepperoncini if you do not like spicy peppers).
5. Wrap the finished dogs in parchment paper and let sit for 10 minutes, allowing the heat from the onions and sausage to steam the bun.
6. ENJOY!
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