Ingredients
Units
Scale
- 4 Olympia Provisions kasekrainer (strongly preferred) or Polish Kielbasa sections
- ***
- Slaw:
- 4 cups finely chopped cabbage
- 1/8 cup shredded carrot
- 1 tablespoon minced onion
- 1/6 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 cup milk
- 1/4 cup mayonnaise
- 1/8 cup buttermilk
- 3/4 tablespoon white vinegar
- 1 1/4 tablespoons lemon juice
- 1/2 teaspoon freshly-ground celery seed
- 3/4 teaspoon Atomic brand horseradish
- 1 garlic clove, crushed
- ***
- BBQ sauce:
- 1/2 tsp whole coriander seeds
- 1 cup apple cider vinegar
- 1 red onion, finely chopped
- 1 crushed garlic clove
- 1 canned chipotle in adobo, Herdez brand preferred
- 2 teaspoons adobo sauce
- 2 tablespoons bourbon, Woodford Reserve brand preferred
- 1/2 cup brown mustard, Kosciusko brand strongly preferred
- 1/4 cup yellow mustard
- 2 tablespoons maple syrup
- 1 tablespoon Worcestershire sauce
- Freshly-ground ground black pepper to taste
- kosher salt to taste
- ***
- Fries:
- 2 pounds Russet potatoes (peeled and cut into matchsticks)
- Peanut oil (for frying)
- salt (to taste)
- ***
- 4 hoagie rolls
- Hot sauce (optional)
Instructions
- For the sauce: toast the coriander seeds in small saucepan over moderate heat, stirring, until fragrant (it will take about 2 minutes). Grind in a spice grinder.
- Add the vinegar, red onion, garlic, chipotle and bourbon in the pan and simmer until slightly reduced.
- Pour the sauce into a bowl and allow it to cool.
- Whisk in the adobo sauce, qmustards, maple syrup, Worcestershire and pepper and season with salt to your taste. Blend smooth with an immersion blender or in a regular blender.
- For the slaw:
- Be sure cabbage and carrots are chopped up into very fine pieces (about the size of rice).
- Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and pepper in a large bowl and beat until smooth.
- Add the cabbage, carrots, and onion, and mix well.
- Cover and refrigerate for at least 2 hours before serving.
- For the fries: peel the potatoes and cut them into long fries about ¼ inch thick. As you cut them, put them in a bowl of cold water to cover.
- Pour enough oil into a medium pot so that the oil comes 3 inches up the sides. Heat the oil to 275ºF.
- Drain the fries and pat dry. Working in batches if necessary, cook them in the oil for about 5 minutes; they should be soft and pale. Remove them from the oil using a slotted spoon and rinse under cold water to remove excess oil and starch. Reserve the pot of oil.
- 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.
- When ready to eat, heat the reserved oil to 350ºF.
- Add the fries in batches to the oil and cook, stirring gently, until the fries are golden brown, about 5 minutes. Using a spider or slotted spoon, remove from the oil to a large paper-towel-lined bowl and season them salt, shaking the bowl to distribute the seasonings evenly.
- To Assemble: Fry the sausages for 5-10 minutes per side, until done. Place each in a hoagie bun, top with slaw, fries, BBQ sauce and a few dashes of optional hot sauce.
- Prep Time: 0 hours
- Cook Time: 0 hours
