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. Slideshow:  More Sandwich Recipes 

Symon's Polish Boy Kielbasa Sandwiches
Photo: © John Kernick
Active Time:
1 hr
Total Time:
1 hr 30 mins



  • 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


Make the slaw

  1. 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.

Make the barbecue sauce

  1. 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.

  2. 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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