Entree: United States – Great Lakes United States – Polish Boy

Serving Size: 4

Approximate Time

Prep 30 min

Cook 30 min

Total 1 hr

Ingredients

- 4 smoked kielbasa links, approx. 6 oz (170 g) each (about 1.5 lb/680 g total)
- 4 sturdy hoagie rolls or large hot dog buns (split)
- 1.5 lb (680 g) russet potatoes, peeled or scrubbed for fries (about 3 medium)
- 3 cups (720 ml) vegetable oil or canola oil, for frying
- Kosher salt, to taste
- Freshly ground black pepper, to taste

Coleslaw
- 3 cups (8 oz / 225 g) shredded green cabbage
- 1 cup (4 oz / 115 g) shredded carrot
- 3/4 cup (180 ml) mayonnaise
- 2 tbsp (30 ml) apple cider vinegar
- 1 tbsp (12 g) granulated sugar
- 1/2 tsp (2.5 g) kosher salt
- 1/4 tsp (0.5 g) black pepper

Barbecue Sauce (quick stovetop)
- 1 cup (240 ml) ketchup
- 2 tbsp (30 ml) apple cider vinegar
- 2 tbsp (28 g) brown sugar, packed
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 g) Dijon mustard
- 1/2 tsp (1 g) smoked paprika
- Pinch cayenne or hot sauce, optional
- Salt and pepper to taste

Optional garnishes
- Dill pickle slices
- Hot sauce or extra barbecue sauce

Instructions

Short Description:
A Cleveland classic: a smoked kielbasa tucked in a sturdy roll and crowned with hot French fries, crunchy coleslaw, and tangy-sweet barbecue sauce for a filling, balanced sandwich meal.

Regional Notes:
This Ohio Great Lakes version is the Cleveland-style Polish Boy defined by the combination of a smoked kielbasa, piled French fries, and mayonnaise-based coleslaw finished with barbecue sauce. Unlike simple kielbasa sandwiches elsewhere, the Polish Boy's distinguishing feature is the fries-on-top construction plus the sweet-tangy sauce typical to the region.

1. Prepare the coleslaw: In a bowl combine mayonnaise, apple cider vinegar, sugar, salt, and pepper; whisk until smooth. Add shredded cabbage and carrot and toss to coat. Chill while finishing other components so flavors meld.
2. Make the barbecue sauce: In a small saucepan combine ketchup, apple cider vinegar, brown sugar, Worcestershire, Dijon, smoked paprika, and cayenne (if using). Bring to a gentle simmer over medium-low heat, stirring, and cook 4–6 minutes until slightly thickened. Taste and season with salt and pepper. Keep warm or set aside.
3. Cut the potatoes into fries about 1/3–1/2 inch (8–12 mm) thick. Rinse in cold water until water runs clear to remove excess starch, then soak the cut fries in cold water for 20–30 minutes.
4. Drain the fries and pat very dry with clean kitchen towels or paper towels. Excess moisture causes oil spatters.
5. Heat oil in a heavy deep pot or Dutch oven to 325°F (160°C). Working in batches, fry the potatoes for 3–4 minutes until they are pale and just starting to soften but not browned. Remove to a paper-towel-lined tray and let rest.
6. Increase oil temperature to 375°F (190°C). Fry the par-cooked fries in batches again until golden-brown and crisp, about 2–3 minutes. Drain on paper towels and season immediately with kosher salt.
7. While fries finish, heat the kielbasa: grill, broil, or pan-sear the links over medium-high heat, turning occasionally, until browned and heated through, about 6–8 minutes total (internal temperature should be hot and steaming).
8. Warm the rolls briefly on the grill or in the oven (optional) so they hold up to the toppings.
9. Assemble each Polish Boy: place a kielbasa in a split roll, top generously with a handful of hot fries, spoon coleslaw over the fries, and drizzle with 2–3 tbsp (30–45 ml) of the barbecue sauce (more to taste). Add pickle slices or hot sauce if desired.
10. Serve immediately while fries are hot and coleslaw is crisp.