Polish Boy 4.000

Goran Kosanovic for The Washington Post

Jul 11, 2016

Like an Eastern European version of a sausage-and-pepper sandwich, the Polish Boy -- a pairing of kielbasa with coleslaw and french fries that's typically topped with barbecue sauce -- is found across the Cleveland area.

Chef-restaurateur Michael Symon’s version uses his ShaSha sauce, a tangy blend of hot banana peppers and mustard that also is great as a condiment for hot dogs and deli sandwiches and even mixed into filling for deviled eggs. It's a longtime family recipe, named for his mother-in-law.

Make Ahead: The ShaSha sauce can be refrigerated in an airtight container for up to 4 weeks.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • For the sauce
  • 12 jarred hot banana peppers, stemmed
  • 4 cloves garlic
  • 1 cup yellow mustard
  • 1 cup white wine vinegar
  • 3/4 cup sugar
  • 1/3 cup flour
  • 1/2 cup water
  • For the sandwiches
  • 1 tablespoon vegetable oil
  • 4 kielbasa sausages (1 1/2 pounds total)
  • 4 hoagie rolls
  • 1 pound coleslaw, preferably thinly sliced
  • 1 pound cooked shoestring french fries

Directions

For the sauce: Combine the peppers, garlic, mustard and vinegar in a food processor; puree until smooth. Pour into a saucepan and add the sugar. Bring to a boil over high heat, stirring, then reduce the heat to medium-low; cook for 30 minutes.

Whisk together the flour and water in a medium bowl to make a smooth paste. Whisk the paste into the pepper mixture; cook for 20 minutes, stirring regularly, to form a thick sauce. Transfer to a container and let cool completely. The yield is 3 cups. Cover and refrigerate until ready to use (up to 4 weeks).

For the sandwiches: Heat a skillet over medium heat, then add the oil. Once the oil is shimmering, add the kielbasa and cook until lightly browned all over, turning the sausages as needed.

Place one sausage in each hoagie roll, then cover the kielbasa with generous spoonfuls of coleslaw. Top with a handful of fries, then top the fries with 2 or 3 spoonfuls of the sauce. Serve right away.

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Recipe Source

From chef Michael Symon, chef-owner of Lola Bistro in Cleveland and a co-host of ABC’s “The Chew.”

Tested by Kristen Hartke.

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