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The Hirshon Cleveland Polish Boy Sandwich

The Hirshon Cleveland Polish Boy Sandwich

  • Total Time: 0 hours


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)


  1. 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.
  2. Add the vinegar, red onion, garlic, chipotle and bourbon in the pan and simmer until slightly reduced.
  3. Pour the sauce into a bowl and allow it to cool.
  4. 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.
  5. For the slaw:
  6. Be sure cabbage and carrots are chopped up into very fine pieces (about the size of rice).
  7. Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and pepper in a large bowl and beat until smooth.
  8. Add the cabbage, carrots, and onion, and mix well.
  9. Cover and refrigerate for at least 2 hours before serving.
  10. 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.
  11. Pour enough oil into a medium pot so that the oil comes 3 inches up the sides. Heat the oil to 275ºF.
  12. 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.
  13. 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.
  14. When ready to eat, heat the reserved oil to 350ºF.
  15. 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.
  16. 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

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