Whenever we go home to visit my mom and dad in the Chicago ‘burbs, I always have to make a stop at one of my absolute favorite places: PORTILLO’S!!! Yum! It’s classic Chicago food – hot dogs loaded with all the Chi-town favorites (no ketchup!!), Italian beef dripping with juice, Italian sausage piled with yummy grilled sweet peppers. It’s heaven on a bun, basically. Add a side of cheese fries and an ice cold root beer and I am one happy camper. Well worth the calories. Every.Single.One.
One of my favorites there is the Maxwell Street Polish. It’s polish sausage loaded with yellow mustard and grilled onions on a chewy Italian roll. Being that my trips to Portillosare few and far between these days (boo!), I was craving a little taste of home tonight. Here is my take on one of my hometown faves, with a couple twists. I saw a hamburger recipe in my Kraft magazine that called for caramelizing onions and mixing in a little A1 Steak Sauce. Sounded interesting to me, but I don’t love A1 and don’t keep it on hand. But I always have a bottle of Sweet Baby Ray’s BBQ sauce on hand and thought it would go good with my sausage! So I mixed that in instead! I served the sandwich with a yummy pasta salad that’s below.
Polish sausage or Kielbasa (I cheated and used the pre-packaged, bun length links that are basically hot dogs. I’m sure there is better quality sausages out there, but I was feeling lazy)
Hot dog buns (I used brat buns from the grocery store bakery)
Your favorite mustard (I used honey mustard, because that’s my fave!)
Half a medium onion, chopped.
1 tbs. Extra Virgin Olive Oil
1 to 1 1/2 tps. of BBQ sauce
Heat olive oil in a large skillet and add the onion. Simmer for about 15 minutes, stirring frequently until they are a deep golden brown. Stir in BBQ sauce.
Grill sausages until heated through. Add to buns, top with mustard, pile on those onions and stuff your face! YUM! 🙂
I wanted to bring in something a little different than the typical potato chips on the side, so I threw together a pasta salad. I have a huge problem with the typical mayo-laden pasta salad so this is my take.
BALSAMIC PASTA SALAD (Recipe Source: Me)
1/2 box of your favorite pasta
1 head of romain lettuce, chopped
Grape tomatoes to taste
Roasted red peppers to taste, chopped (I used jarred, so I blotted off some of the moisture with a paper towel)
Fat-free balsamic salad dressing to taste (I used TJ’s brand, and used about half the bottle)
Shredded or grated Parmesan cheese
Cook pasta, drain and rinse with cold water.
Combine all ingredients in a large bowl, add dressing and cheese, toss.
Refridgerate for about an hour to chill completely. Eat!