These Grilled Chicago Stadium Sausages are built for game day. Simple setup, big flavor, and ready fast. Polish sausages hit high heat over lump charcoal for that snap and char, then finish in a cast iron skillet with grilled onions to soak up all that flavor.
It’s the kind of cook that feeds a crowd without slowing you down — hot grill, quick cook, and a lineup that disappears fast.
01
Preheat your Char-Griller Kettle Grill using Char-Griller Lump Charcoal to high heat (around 600°F). This high temp is key for getting that signature snap and char on the sausages.
02
Place a cast iron skillet on the grill and add olive oil. Toss in the sliced onions and season with Dad’s Original Seasoning. Cook until softened and slightly caramelized, stirring occasionally.
03
Place sausages directly over the hot coals. Grill for a few minutes, turning occasionally, until lightly charred on all sides.
04
Transfer the sausages into the cast iron skillet with the onions. Let them cook together for a few more minutes so the sausages absorb the flavor from the onions.
05
Place the buns cut-side down on the grill for 1-2 minutes until lightly toasted.
06
Place sausages in the buns, top with grilled onions, and drizzle with mustard. Serve hot and enjoy!
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