Ingredients

Equipment Needed

• •Heavy-bottomed Dutch oven or deep pot for frying
• •Deep-fry or candy thermometer
• •Grill pan, cast iron skillet, or outdoor grill
• •Wire cooling rack
• •Mandoline or sharp knife for cabbage

Instructions

1. 1

   Make the coleslaw

   Shred the cabbage as finely as you can manage with a sharp knife or mandoline. You want thin ribbons, not chunks. Toss the cabbage and grated carrot together in a large bowl. In a smaller bowl, whisk together the mayonnaise, vinegar, sugar, celery seed, salt, and pepper until the sugar dissolves. Pour the dressing over the vegetables and toss thoroughly. Refrigerate for at least 30 minutes. The slaw needs time for the cabbage to soften slightly and absorb the dressing.

   Make this slaw up to a day ahead. It improves as it sits, the flavors melding and the cabbage becoming tender without losing its bite.
2. 2

   Cut and soak the fries

   Peel the potatoes and cut them into fries about 3/8 inch thick and 3 inches long. You want them substantial enough to hold their own against the kielbasa but not so thick they won't cook through. Place the cut potatoes in a bowl of cold water for at least 20 minutes. This removes excess starch and helps them crisp. Drain and dry them thoroughly on kitchen towels before frying.

   Truly dry potatoes are the secret to crispy fries. Any surface moisture will cause the oil to spatter and prevent proper browning.
3. 3

   Fry the potatoes

   Pour oil into a heavy pot or Dutch oven to a depth of 3 inches. Heat to 325°F. Working in batches to avoid crowding, fry the potatoes for 4 to 5 minutes until they're cooked through but still pale. Transfer to a wire rack set over a baking sheet. Let the oil return to temperature between batches. This first fry cooks the interior. Once all fries are par-cooked, increase the oil temperature to 375°F. Fry in batches again for 2 to 3 minutes until golden and crispy. Season generously with salt while hot.

4. 4

   Grill the kielbasa

   Heat a grill pan, cast iron skillet, or outdoor grill over medium-high heat. Brush the kielbasa links with vegetable oil. Cook, turning occasionally, until the casings develop deep char marks and the sausages are heated through, about 8 to 10 minutes total. The fat should be sizzling under the skin, the exterior blistered in spots. Let them rest for a minute before building the sandwiches.

   Score the kielbasa with shallow diagonal cuts before grilling. This helps render fat, creates more surface area for char, and prevents the casings from bursting.
5. 5

   Toast the buns

   Split the hoagie rolls lengthwise, keeping them hinged on one side. Open them flat and toast cut-side down on the grill or in a dry skillet until golden brown, about 1 minute. The bread needs structure to support everything coming its way. A soft, untoasted bun will disintegrate before you finish eating.

6. 6

   Assemble the Polish Boy

   Work quickly now, while everything is hot. Lay a toasted bun open on your work surface. Place the grilled kielbasa in the center. Pile a generous handful of hot fries directly on top of the sausage. They should threaten to overflow, which is correct. Spoon a thick line of coleslaw over the fries. Finally, drizzle barbecue sauce generously over the entire assembly. Fold the bun closed as best you can. Some spillage is inevitable and welcome.

   The order matters. Kielbasa first provides the foundation. Hot fries on top stay crispier against the meat than they would against moist coleslaw. Slaw and sauce go last.
7. 7

   Serve immediately

   Wrap the bottom half of each sandwich in foil or parchment to catch drips and provide structural support. Serve with extra napkins, extra barbecue sauce on the side, and hot sauce for those who want it. A Polish Boy waits for no one. The fries begin losing their crispness the moment they hit the coleslaw, which is part of the charm, but eat while they still have some fight in them.

Chef Tips

• •Seek out kielbasa from a Polish butcher or quality meat market. The supermarket versions are edible but lack the coarse grind and proper smoke of authentic kielbasa. In Cleveland, folks use whatever their local spot has been serving for decades.
• •If frying potatoes feels like too much work, frozen crinkle-cut fries are traditional at many Cleveland Polish Boy stands. Bake them crispy and hot. The sandwich police will not cite you.
• •The bun matters more than you might think. A proper hoagie roll should be soft inside with a slight crust, sturdy enough to contain the chaos without fighting you when you bite. Avoid anything too crusty or artisanal.
• •Some Cleveland spots use a spicier hot link instead of kielbasa, calling it a Polish Girl. Make both. Let your guests choose their adventure.

Advance Preparation

• •The coleslaw improves when made up to 24 hours ahead. Store covered in the refrigerator.
• •Potatoes can be cut and soaked in water up to 4 hours ahead. Keep refrigerated and drain thoroughly before frying.
• •For transport to tailgates or cookouts, keep components separate: fries in a foil-lined cooler to stay warm, slaw cold in its own container, kielbasa wrapped in foil. Assemble on site. A pre-assembled Polish Boy turns to mush in transit.
• •Kielbasa can be grilled up to an hour ahead and kept warm wrapped in foil in a low oven. The fries must be fresh.

Frequently Asked Questions

Nutrition Information

1 serving (about 570g)