Symon’s Polish Boy Kielbasa Sandwiches

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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  • Servings: 4

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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
  • Kosher salt
barbecue sauce
  • 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
  • Kosher salt
  • 2 tablespoons canola oil
  • 4 kielbasa (1 pound)
  • 4 hoagie rolls, toasted
  • French fries, for garnish

How to make this recipe

  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.

  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.

  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.

Contributed By Photo © John Kernick Published June 2016

1073518 recipes/symons-polish-boy-kielbasa-sandwiches 2016-05-05T16:45:59+00:00 Michael Symon |4 june-2016 recipes,symons-polish-boy-kielbasa-sandwiches 1073518

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