The Polish Boy is a sausage sandwich native to Cleveland, Ohio. It consists of a link of kielbasa placed in a bun, and covered with a layer of french fries, a layer of barbecue sauce or hot sauce, and a layer of coleslaw. While the sausage is typically grilled, some establishments will quickly deep fry the sausage after grilling and prior to assembling the sandwich. Polishboys can be found in most if not all of Cleveland soul food restaurants. Chilli, cheese, peppers and sauerkraut are not ingredients found on a polishboy.
For the Shacha sauce
- 12 hot banana peppers from a jar, tops removed, chopped
- 4 cloves garlic
- 1 cup American yellow mustard sauce
- 1 cup white wine vinegar
- ½ cup sugar
- 1½ tablespoons plain flour
For the coleslaw
- ½ head Wombok (Chinese cabbage, napa cabbage)
- ½ clove garlic, minced
- ½ cup thinly sliced red onion
- ½ jalapeño, minced
- 2¼ tablespoons champagne vinegar
- ¾ tablespoon Dijon mustard
- 1½ tablespoons American yellow mustard sauce
- 1½ tablespoons mayonnaise
- ¾ tablespoon sugar
- 1½ teaspoons salt
- ¾ tablespoon Worcestershire sauce
- ¼ cup shacha sauce
For the fries
- 900 g Coliban potatoes, peeled and cut thinly into into matchsticks
- canola oil, for frying
- salt, to taste
For the Polish Boy
- 4 Kielbasa sausages
- 4 hot dog rolls, hoagie rolls
To make the Shacha sauce
- In a food processor, puree the peppers, garlic, mustard and vinegar.
- Pour the puree into a nonreactive saucepan, then add the sugar and bring it to a boil over high heat. Lower the heat and simmer the mixture for 30 minutes.
- In a small bowl or juice glass, mix the flour and ½ cup water to make a smooth paste. Whisk it into the pepper mixture and continue to simmer for 20 minutes, stirring regularly, until it becomes very thick. Let the sauce cool, then pour it into a covered nonreactive container <em>(such as a glass jar)</em>. <em>The sauce can be refrigerated for up to 1 month.</em>
To make the coleslaw
- In a medium bowl, mix together the cabbage, garlic, onion, jalapeño, vinegar, mustard, mayonnaise, sugar, salt, Worcestershire sauce and shacha sauce. Cover and refrigerate for 1 hour.
To make the fries
- Peel the potatoes and cut them into long fries about 3 - 5cm thick. As you cut them, put them in a bowl of cold water to cover.
- Pour enough oil into a medium pot so that the oil comes 7 - 8 cm up the sides. Heat the oil to 135°C.
- Drain the fries and pat dry. Working in batches if necessary, cook them in the oil for about 5 minutes; they should be soft and pale. Remove them from the oil using a slotted spoon and rinse under cold water to remove excess oil and starch. Reserve the pot of oil.
- Cover a rimmed baking sheet with paper towels and lay the fries on top. Chill completely in the refrigerator. The potatoes can be prepared this way up to a day in advance of cooking them.
- When ready to eat, heat the reserved oil to 175°C.
- Add the fries in batches to the oil and cook, stirring gently, until the fries are golden brown, about 5 minutes. Using a spider or slotted spoon, remove from the oil to a large paper-towel-lined bowl and season them salt, shaking the bowl to distribute the seasonings evenly.
To build the Polish Boys
- Fry the Kielbasas for 5-10 minutes per side, until done.
- Place each in a hoagie bun, top with slaw, fries, and shacha sauce.
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