Entree: United States – Great Lakes – Polish Boy Sandwich (Hearty sandwich of smoked Polish sausage topped with French fries, tangy coleslaw, and barbecue sauce on a soft roll)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 35 min

Cook 20 min

Additional 30 min

Total 1 hr 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 kielbasa links, approx. 6 oz (170 g) each
- 4 sandwich rolls or hoagie buns, about 4 oz (115 g) each
- 1 lb (454 g) russet potatoes, cut into 1/3-inch (0.847 cm) fries (about 2 large potatoes)
- 2 cups (480 ml) vegetable oil for frying (or as needed)
- Salt, to taste
- Freshly ground black pepper, to taste
- 4 tbsp (60 ml) ketchup
- 1/2 cup (120 ml) store-bought or homemade barbecue sauce
- 1 tsp (5 ml) hot sauce (optional)
Coleslaw
- 4 cups (320 g) green cabbage, shredded
- 1 medium carrot, grated, about 2 oz (60 g)
- 1/2 cup (120 g) mayonnaise
- 1 tbsp (15 ml) white vinegar
- 1 tsp (4 g) granulated sugar
- 1/4 tsp (1.5 g) celery seed (optional)
- Salt and black pepper, to taste

Show original ingredient measurements

- 4 kielbasa links, approx. 6 oz (170 g) each
- 4 sandwich rolls or hoagie buns, about 4 oz (115 g) each
- 1 lb (454 g) russet potatoes, cut into 1/3-inch fries (about 2 large potatoes)
- 2 cups (480 ml) vegetable oil for frying (or as needed)
- Salt, to taste
- Freshly ground black pepper, to taste
- 4 tbsp (60 ml) ketchup
- 1/2 cup (120 ml) store-bought or homemade barbecue sauce
- 1 tsp (5 ml) hot sauce (optional)
Coleslaw
- 4 cups (320 g) green cabbage, shredded
- 1 medium carrot, grated, about 2 oz (60 g)
- 1/2 cup (120 g) mayonnaise
- 1 tbsp (15 ml) white vinegar
- 1 tsp (4 g) granulated sugar
- 1/4 tsp (1.5 g) celery seed (optional)
- Salt and black pepper, to taste

Instructions

1. Prepare the fries: rinse cut potatoes in cold water, then pat dry. Heat oil in a deep pot to 325°F (163°C). Blanch fries in batches for 3–4 minutes until just tender but not browned. Remove and drain on paper towels; increase oil temperature to 375°F (190°C) and fry again in batches until golden and crisp, about 2–3 minutes. Drain, salt lightly, and keep hot.
2. Make the coleslaw: in a bowl combine shredded cabbage and grated carrot. Whisk together mayonnaise, vinegar, sugar, celery seed (if using), salt and pepper; toss with cabbage mixture. Chill until ready to assemble.
3. Cook the kielbasa: heat a skillet or grill over medium-high heat. Score sausages lightly and cook 6–8 minutes per side until browned and heated through. Alternatively, poach briefly and finish on the grill for char.
4. Warm the buns: split rolls and lightly toast cut sides in a hot skillet or under a broiler until just golden.
5. Assemble each sandwich: place a kielbasa link in a bun, top with a generous handful of hot fries, spoon over 2 tbsp (30 ml) barbecue sauce mixed with ketchup and hot sauce if using, and finish with a generous scoop of coleslaw. Serve immediately.