By Meal Type
Maxwell Street Polish Dog Recipe
Ingredients
- 1 Ea. Poppy seed Hot Dog bun, Split, Toasted (Commercially Available)
- 1 oz. Sauerkraut, (Commercially Available)
- 1 oz. Onion, caramelized, (Commercially Available)
- 1 Ea. Hillshire Farm® Fully Cooked Skinless Polish Sausage Link, defrosted
- 1 Tbsp. Mustard, yellow, (Commercially Available)
ALTERNATIVE PRODUCT
A Chicago favorite featuring Hillshire Farm® Fully Cooked Skinless Polish Sausage Links , served on a warm toasted poppy seed bun, topped with sauerkraut, and caramelized onions, and drizzled with yellow mustard.
Made with Hillshire Farm® Fully Cooked Skinless Polish Sausage Links, 5:1
Directions
- Pre-heat roller grill to heat and set tempered sausages on roller grill.
- Heat the links for 18-20 minutes.
- Then set Roller Grill temperature to warm.
- Re-heat caramelized onions according to package directions. Hold hot for hot service.
- Place the toasted poppy seed bun onto a clean worksurface.
- Place sauerkraut and caramelized onions down the center of the poppy seed bun.
- Place one Hillshire Farm® Fully Cooked Skinless Polish Sausage Link on top of the sauerkraut and caramelized onions.
- Drizzle the entire sausage with yellow mustard.
- Serve as needed.
- ALTERNATIVE COOKING METHODS – for Hillshire Farm® Fully Cooked Skinless Polish Sausage Link
- Convection: Place tempered sausages on wire racks lined with foil. Preheat oven to 370°F with 65% steam. Cook for 8 minutes (8-10 minutes).
- Microwave: Microwave Wrap tempered hotdog in damp paper towel and place directly onto 1000-Watt microwave. Cook on HIGH for 65 seconds (65-75 seconds).
- Steam: Preheat steamer for 25 minutes. Place tempered on a wire rack in the retherm drawer. Cook sausages for 35 minutes (35 – 37 minutes).
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