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Polish Boy

PREP TIME
30 min
COOK TIME
45 min
YIELDS
6 servings

In one crunchy, tangy, and tasty bite, you’ll be whisked away to Cleveland, Ohio’s Banter restaurant with this well-loved Kielbasa Po Boy.

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Ingredients

BBQ Sauce

2
cups (500 mL) ketchup
2
cups (500 mL) apple juice
2
tbsp (30 mL) molasses
1
cup (225 mL) brown mustard
1
cup (225 mL) brown sugar
salt and pepper
1
tbsp (15 mL) onion powder
1
tbsp (15 mL) garlic powder
1
tsp (5 mL) cayenne
1
tsp (5 mL) celery seed
1
tsp (5 mL) cinnamon
2
tsp (10 mL) Chinese 5 spice
2
tbsp (30 mL) apple cider vinegar

Coleslaw

1
head green cabbage, shredded
1
red onion, julienned
1
carrot, shredded
½
cup (118 mL) sugar
2
tbsp (30 mL) salt
2
tsp (10 mL) pepper
½
cup (250 mL) apple cider vinegar

Fries

Russet potatoes
Salt

Assembly

6
Kielbasa, preferably smoked (your favourite brand)
6
Challah buns (or your favorite sausage rolls)
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Directions

Step 1

Bring wet ingredients to a simmer. Add dry ingredients, and then cook for 20 minutes stirring occasionally.

Step 2

Put cabbage in large bowl. Add sugar and massage into cabbage. Let stand for five minutes. Add remaining ingredients and toss together

Step 3

Cut potatoes into fries. In a deep pan or stove top pot, heat oil to 320ºF. With care, cook fries in the hot oil for 5 minutes and allow to cool.

Step 4

Meanwhile, cook Kielbasa in a skillet and toast buns in oven.

Step 5

Increase fries hot oil heat to 360ºF and cook for an additional 5 minutes. Remove fries and toss in salt.

Step 6

Place buns on platter and add some of the reserved BBQ sauce to bottom of bun. Place kielbasa on bun, add fries. Add a dollop of BBQ sauce and top with coleslaw.

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