© John Kernick
Active Time
1 HR
Total Time
1 HR 30 MIN
Yield
Serves : 4

At his new Cleveland barbecue spot, Mabel’s BBQ, chef Michael Symon serves a version of the city’s famed kielbasa sandwich that’s topped with slaw and french fries. Symon makes his barbecue sauce with the local favorite brown mustard, Stadium. Slideshow: More Sandwich Recipes

How to Make It

Step 1    Make the slaw

In a bowl, whisk the mustard, mayonnaise, vinegar, Worcestershire sauce and sugar. Add the cabbage, red onion, garlic and jalapeño, season with salt and toss. Cover and refrigerate the slaw for 1 hour.

Step 2    Make the barbecue sauce

In a small saucepan, toast the coriander seeds over moderate heat, stirring, until fragrant, 2 minutes. Add the vinegar, red onion, garlic, chipotle and 
bourbon and bring to a boil. Simmer over moderate heat until slightly reduced, about 
5 minutes. Strain the sauce into a heatproof bowl and let cool. Whisk in the adobo sauce, 
mustards, maple syrup and pepper and season with salt.

Step 3    

In a nonstick skillet, heat the canola oil. Add the kielbasa and cook over moderate heat, turning occasionally, until golden and cooked through, about 10 minutes. Spread some of the mustard-barbecue sauce on the cut sides of the rolls and set a sausage in each roll. Top with the slaw and french fries and serve warm with the remaining barbecue sauce.

Make Ahead

The mustard barbecue sauce can be refrigerated for 1 week. The slaw can be refrigerated for 6 hours.

Suggested Pairing

Lightly hoppy pilsner.

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