Maxwell Street Polish Dog Recipe

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.

YIELD: 1 Dog

Amount	MAIN 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

Ball Park® Angus Beef Franks, 5:1

Ball Park® Beef Hot Dog, 5:1

Ball Park® Three Meat Hot Dog, 5:1

Step 1: Pre-heat roller grill to heat and set tempered sausages on roller grill.

Step 2: Heat the links for 18-20 minutes.

Step 3: Then set Roller Grill temperature to warm.

Step 4: Re-heat caramelized onions according to package directions. Hold hot for hot service.

Step 5: Place the toasted poppy seed bun onto a clean worksurface.

Step 6: Place sauerkraut and caramelized onions down the center of the poppy seed bun.

Step 7: Place one Hillshire Farm® Fully Cooked Skinless Polish Sausage Link on top of the sauerkraut and caramelized onions.

Step 8: Drizzle the entire sausage with yellow mustard.

Step 9: Serve as needed.

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).