Chef Michael Symon's Polish Boy
A substantial Polish boy sandwich from Chef Michael Symon features grilled kielbasa, slaw, fries, and a spicy pepper sauce, ideal for game day.
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Instructions
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To make the sauce, puree hot banana peppers, 4 garlic cloves, yellow mustard, and white wine vinegar.
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Transfer the puree to a nonreactive saucepan, add 3/4 cup sugar, bring to a boil, then simmer for 30 minutes.
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Separately, mix 1/3 cup flour with 1/2 cup water to form a smooth paste; whisk this into the pepper mixture.
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Continue simmering for 20 minutes, stirring, until the sauce is very thick. Cool and store in a covered nonreactive container.
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For the slaw, combine cabbage, garlic, red onion, jalapeño, Champagne vinegar, yellow mustard, mayonnaise, 1 tablespoon sugar, 1 1/2 teaspoons salt, Worcestershire sauce, and some of the prepared pepper sauce.
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Cover and refrigerate the slaw for 1 hour.
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To prepare the fries, start heating oil in a pot to 275 F, ensuring it is 3 inches deep.
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Peel and cut potatoes into 1/4-inch thick fries, placing them in cold water immediately.
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Drain and pat the fries dry. Cook them in batches for about 5 minutes until soft and pale.
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Remove fries, rinse under cold water, then spread on paper towels and chill completely.
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Increase the oil temperature to 350 F. Cook the chilled fries in batches for about 5 minutes until golden brown.
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Transfer the golden fries to a paper-towel-lined bowl and season with salt, shaking to distribute.
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Grill or pan-fry kielbasa for 5 to 10 minutes per side until done.
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Assemble by placing kielbasa in a hoagie bun, then topping with slaw, fries, and the pepper sauce.