Chef Michael Symon's Polish Boy

By
Barbara Rolek
Barbara Rolek
Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer.
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Updated on 07/21/21
A lot of grilled sausages ready to eat
RASimon / Getty Images
Prep: 60 mins
Cook: 60 mins
Total: 2 hrs
Servings: 4 servings
Nutrition Facts (per serving)
2916 Calories
176g Fat
259g Carbs
77g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 2916
% Daily Value*
Total Fat 176g 226%
Saturated Fat 45g 227%
Cholesterol 288mg 96%
Sodium 7313mg 318%
Total Carbohydrate 259g 94%
Dietary Fiber 32g 114%
Total Sugars 83g
Protein 77g
Vitamin C 420mg 2,100%
Calcium 520mg 40%
Iron 15mg 81%
Potassium 4347mg 92%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for a Polish boy sandwich is from Michael Symon who appears on ABC-TV's "The Chew." Symon is a James Beard Foundation Award-winning chef, author, and owner of several restaurants in Cleveland, Ohio, and Detroit. He also appears regularly on the Food Network. Symon is of Greek, Sicilian, and Eastern European heritage, so this fusion dish made with a Polish twist is an example of how the chef rolls.

Ingredients

  • 4 links smoked kielbasa

  • 4 cups slaw

  • 4 cups french fries

  • 4 hoagie rolls

For the Sauce:

  • 12 banana peppers

  • 4 cloves garlic

  • 1 cup yellow mustard

  • 1 cup white wine vinegar

  • 3/4 cup sugar

  • 1/3 cup all-purpose flour

  • 1/2 cup water

For the Slaw:

  • 1/2 cup napa cabbage, shredded

  • 1/2 clove garlic, minced

  • 1/2 small red onion, julienned

  • 1/2 pepper jalapeño, minced

  • 3 tablespoons Champagne vinegar

  • 3 tablespoons yellow mustard

  • 2 tablespoons mayonnaise

  • 1 tablespoon granulated sugar

  • 1 1/2 teaspoons salt

  • 1 tablespoon Worcestershire sauce

For the French Fries:

  • 2 pounds russet potatoes, cut into matchsticks

  • 1/3 cup canola oil

  • Salt, to taste

Steps to Make It

To Make the Sauce

  1. In a food processor, puree the hot banana peppers, 4 garlic cloves, yellow mustard, and white wine vinegar.

  2. Pour the purée into a nonreactive saucepan, then add the 3/4 cup sugar and bring it to a boil over high heat. Lower the heat and simmer the mixture for 30 minutes.

  3. In a small bowl or juice glass, mix the 1/3 cup flour and 1/2 cup water to make a smooth paste. Whisk it into the pepper mixture and continue to simmer for 20 minutes, stirring regularly, until it becomes very thick. Let the sauce cool, then pour it into a covered nonreactive container (such as a glass jar).

  4. The sauce can be refrigerated for up to 1 month.

To Make the Slaw

  1. In a medium bowl, mix together the cabbage, garlic, red onion, jalapeño, Champagne vinegar, yellow mustard, mayonnaise, 1 tablespoon sugar, 1 1/2 teaspoons salt, Worcestershire sauce and some of the sauce that was prepared in the above step.

  2. Cover and refrigerate for 1 hour.

To Make the Fries

  1. Peel the potatoes and cut them into long fries about 1/4 inch thick. As you cut them, put them in a bowl of cold water to cover.

  2. Pour enough oil into a medium pot so that the oil comes 3 inches up the sides. Heat the oil to 275 F. 

  3. Drain the fries and pat dry.

  4. Working in batches, if necessary, cook them in the oil for about 5 minutes; they should be soft and pale.

  5. Remove them from the oil using a slotted spoon and rinse under cold water to remove excess oil and starch for a crisper fry later.

  6. Reserve the pot of oil.

  7. Cover a rimmed baking sheet with paper towels and lay the fries on top. Chill completely in the refrigerator. The potatoes can be prepared this way up to a day in advance of cooking them.

  8. Heat the oil to 350 F. Add the fries, in batches, if necessary, to the oil and cook, stirring gently, until the fries are golden brown, about 5 minutes.

  9. Remove them from the oil to a large paper-towel-lined bowl and season them with salt, shaking the bowl to distribute the seasonings evenly.

To Cook the Kielbasa

  1. Grill or pan fry kielbasa for 5 to 10 minutes per side, until done.

  2. Place in a hoagie bun, top with slaw, fries, and sauce, and serve.

Source:

Chef Michael Symon for The Chew