Entree: United States – Great Lakes – Cleveland Polish Boy (Hearty sandwich of grilled or fried Polish sausage in a roll topped with French fries, coleslaw, and barbecue sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 4 smoked Polish kielbasa links, approx. 6 oz (170 g) each
- 4 soft sandwich rolls
- 1 lb (450 g) frozen French fries or home-cut fries
- 4 cups (340 g) shredded green cabbage
- 1 cup (240 ml) mayonnaise
- 2 tbsp (30 ml) apple cider vinegar
- 1 tbsp (15 ml) granulated sugar
- 1 tsp (5 g) kosher salt, divided
- 1/2 tsp (2.5 g) freshly ground black pepper, divided
- 2 tbsp (30 ml) vegetable oil for cooking kielbasa
- 1 cup (240 ml) ketchup
- 1/4 cup (60 ml) water
- 3 tbsp (45 ml) packed brown sugar
- 2 tbsp (30 ml) Worcestershire sauce
- 1 tbsp (15 ml) Dijon or yellow mustard
- 1 tbsp (15 ml) apple cider vinegar (for sauce)
- Vegetable oil for frying fries (as needed)

Instructions

1. Preheat oven and/or deep fryer for the fries: bake or fry fries according to package or recipe until crisp and hot; keep warm. If frying, heat 2–3 cups oil to 350°F (175°C).
2. Make the coleslaw: in a bowl combine mayonnaise, 2 tbsp (30 ml) apple cider vinegar, 1 tbsp (15 ml) sugar, 1/2 tsp (2.5 g) salt, and 1/4 tsp (1.25 g) black pepper; whisk until smooth. Toss with shredded cabbage and refrigerate until ready.
3. Make the barbecue sauce: in a small saucepan combine ketchup 1 cup (240 ml), 1/4 cup (60 ml) water, 3 tbsp (45 ml) brown sugar, 2 tbsp (30 ml) Worcestershire sauce, 1 tbsp (15 ml) mustard, 1 tbsp (15 ml) apple cider vinegar, 1/4 tsp (1.25 g) salt, and 1/4 tsp (1.25 g) black pepper. Simmer over low heat 8–10 minutes, stirring occasionally, until slightly thickened. Keep warm.
4. Cook the kielbasa: heat 2 tbsp (30 ml) vegetable oil in a skillet over medium-high heat. Brown kielbasa links 3–4 minutes per side until heated through and nicely colored. Alternatively, grill over medium heat until charred in spots.
5. Warm the rolls: split rolls and toast briefly in the oven or skillet until just golden.
6. Assemble sandwiches: place one kielbasa in each roll, top with a generous portion of hot fries, spoon over 2–3 tbsp (30–45 ml) warm barbecue sauce, and finish with a generous scoop of coleslaw. Serve immediately while fries are hot and sauce is warm.
7. Optional: offer extra barbecue sauce and hot sauce at the table for additional seasoning.