How to Make It
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.
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.