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.
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2 tablespoons spicy brown mustard
2 tablespoons mayonnaise
1 tablespoon Champagne vinegar
2 teaspoons Worcestershire sauce
1 teaspoon sugar
1 pound napa cabbage, cored and shredded (6 cups)
1/2 red onion, thinly sliced
1 garlic clove, minced
1/2 jalapeño, minced
1/2 teaspoon whole coriander seeds
1 cup apple cider vinegar
1 red onion, quartered
1 garlic clove, crushed
1 canned chipotle in adobo, plus 2 teaspoons adobo sauce
2 tablespoons bourbon
1/2 cup spicy brown mustard
1/4 cup yellow mustard
2 1/2 tablespoons pure maple syrup
3/4 teaspoon black pepper
2 tablespoons canola oil
4 kielbasa (1 pound)
4 hoagie rolls, toasted
French fries, for garnish
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.
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.
The mustard barbecue sauce can be refrigerated for 1 week. The slaw can be refrigerated for 6 hours.
Lightly hoppy pilsner.
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