Meat + Poultry Sausage Symon's Polish Boy Kielbasa Sandwiches Be the first to rate & review! 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 By Michael Symon Michael Symon Instagram A 1998 Food & Wine Best New Chef, Michael Symon grew up in a Mediterranean and Eastern European family. The chef combines that heritage with a Cleveland sensibility at Bar Symon, B Spot Burgers, Lola, Lolita, and Mabel's restaurants. He's known for hosting Emmy-winning talk show The Chew on ABC. Food & Wine's Editorial Guidelines Updated on June 1, 2016 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Active Time: 1 hr Total Time: 1 hr 30 mins Yield: 4 Ingredients Slaw 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 Directions 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. 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. 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. Rate it Print