📝 About This Recipe
A true icon of Ohio street food, the Polish Boy is a towering masterpiece that defines Cleveland’s soul. This legendary sandwich layers a juicy, smoked kielbasa with a mountain of crispy french fries, tangy coleslaw, and a generous drenching of sweet-and-spicy barbecue sauce. It’s a messy, glorious, and deeply satisfying flavor explosion that perfectly captures the heart of American comfort food.
🥗 Ingredients
The Meat & Bun
- 4 links Kielbasa (Polish Sausage) (high-quality smoked variety, about 6 inches long)
- 4 pieces Hoagie Rolls (sturdy buns, split lengthwise but not all the way through)
- 2 tablespoons Butter (softened for toasting buns)
The French Fries
- 2 large Russet Potatoes (peeled and cut into thin sticks)
- 1 quart Vegetable Oil (for deep frying)
- 1 teaspoon Salt (to taste)
Creamy Coleslaw
- 3 cups Shredded Cabbage Mix (green cabbage with a bit of carrot)
- 1/2 cup Mayonnaise (full fat for best flavor)
- 1 tablespoon Apple Cider Vinegar
- 1 tablespoon Sugar
- 1/4 teaspoon Celery Salt
The Sauce & Finish
- 1 cup Barbecue Sauce (choose a sweet and slightly spicy style)
- 1-2 teaspoons Hot Sauce (optional, for extra kick)
👨🍳 Instructions
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1
Prepare the fries: Soak the cut potato sticks in a bowl of cold water for at least 30 minutes to remove excess starch. Drain and pat them completely dry with paper towels.
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2
Make the coleslaw: In a medium bowl, whisk together the mayonnaise, apple cider vinegar, sugar, and celery salt. Fold in the shredded cabbage until well coated. Refrigerate until ready to assemble.
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3
Heat the oil: In a heavy-bottomed pot or deep fryer, heat the vegetable oil to 325°F (165°C).
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4
First fry: Fry the potatoes in batches for about 3-4 minutes until they are soft but not yet browned. Remove with a slotted spoon and drain on a wire rack.
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5
Increase oil temperature: Raise the oil heat to 375°F (190°C) for the second fry.
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6
Cook the Kielbasa: While the oil heats, preheat a grill pan or cast-iron skillet over medium-high heat. Butterfly the kielbasa by slicing them lengthwise almost all the way through so they open like a book.
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7
Sear the meat: Place the kielbasa cut-side down on the hot pan. Cook for 3-4 minutes per side until deeply browned and slightly charred. Remove and keep warm.
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8
Second fry: Return the fries to the 375°F oil and fry for 2-3 minutes until golden brown and crispy. Drain on paper towels and immediately season with salt.
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9
Toast the buns: Lightly butter the inside of the hoagie rolls and toast them on the skillet until golden and warm.
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10
Begin assembly: Place one grilled kielbasa link into each toasted bun.
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11
Add the fries: Pile a generous handful of hot, crispy french fries directly on top of the sausage.
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12
Sauce it up: Pour a heavy drizzle of barbecue sauce (mixed with hot sauce if desired) over the fries.
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13
The final layer: Top the fries and sauce with a large scoop of the chilled coleslaw.
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14
Serve immediately while the meat and fries are hot and the slaw is cold. Provide plenty of napkins!
💡 Chef's Tips
For the most authentic flavor, look for a 'natural casing' kielbasa which provides a satisfying snap when bitten. Don't skip the double-fry method for the potatoes; it is the only way to ensure they stay crunchy under the weight of the sauce and slaw. If you prefer a more 'Cleveland' style sauce, mix your BBQ sauce with a little bit of yellow mustard and a dash of cayenne. Ensure the buns are sturdy hoagie rolls; a standard hot dog bun will fall apart under the weight of these toppings. Butterflying the sausage is key because it creates more surface area for that delicious caramelized char.
🍽️ Serving Suggestions
Serve with a side of extra dill pickle spears to cut through the richness of the sandwich. Pair with a cold local Cleveland lager or a crisp amber ale. A side of Southern-style baked beans can turn this into a full backyard feast. For dessert, a simple scoop of vanilla bean ice cream follows the heavy flavors perfectly. Always serve with a stack of extra napkins—a good Polish Boy is meant to be messy!