Name: Maxwell Street Polish
Prep time: 20 min
Cook time: 40 min
Ingredients: 2 Potatoes (medium, peeled and cut into ¼ inch-thick sticks (about ½ lb of potato per portion)); Salt (to taste); 4 TBSP Ketchup; 1/2 TBSP Vegetable oil; 1/2 Onion (large, thinly sliced); Salt (to taste); Black pepper (to taste); 8 oz Kielbasa (patted dry with a paper towel); 2 Hot dog buns (or long rolls); Yellow mustard (for topping); 8 Pickled peppers (optional); 24 oz Kombucha (cold)

Maxwell Street Polish

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Prep Time: 20

Cook Time: 40

Servings:

Calories: 530kcal

Ingredients

French Fries

2 Potatoes medium, peeled and cut into ¼ inch-thick sticks (about ½ lb of potato per portion)
Salt to taste
4 TBSP Ketchup

Maxwell Street Polish Sausage Sandwiches

1/2 TBSP Vegetable oil
1/2 Onion large, thinly sliced
Salt to taste
Black pepper to taste
8 oz Kielbasa patted dry with a paper towel
2 Hot dog buns or long rolls
Yellow mustard for topping
8 Pickled peppers optional

Kombucha

24 oz Kombucha cold

US Customary - Metric

Instructions

Prep the ingredients per the instructions above.
Place the potatoes into a large bowl and cover completely with cold water for 20 minutes. Drain well and pat dry.
Preheat an airfryer to 400°F (204°C). Cook the fries according to the directions on the air fryer. Season with salt immediately to taste.
Heat the oil in a skillet over medium heat. Saute the onion in the skillet. Season with salt and pepper. Cook for 20 minutes, stirring occasionally. When the onion becomes soft and golden, set aside.
Preheat the oven to 400°F (204°C).
Cook the kielbasa on a baking sheet in the oven to an internal temperature of 160°F (71°C).
To build the sandwich, place a sausage on a bun, add yellow mustard, and top with caramelized onion and 2-3 pickled peppers, if desired. Wrap the sandwich in deli paper, parchment paper, or foil and leave for 5 minutes to get steamed up.
Enjoy Maxwell Street Polish sandwiches with fries, ketchup, and kombucha.

Nutrition