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’Cued Kielbasa Sandwiches

Name: ’Cued Kielbasa Sandwiches
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 3 cups green cabbage, shredded; ½ small onion, julienned; ½ tablespoons jalapeño, minced; 2 tablespoon apple cider vinegar; 1 tablespoon brown mustard; 2 tablespoons mayonnaise; 1 teaspoon sugar; kosher salt and ground black pepper, to taste; 2 pound bag frozen straight-cut french fries; 4 kielbasa sausages; 4 hoagie buns or other long sandwich rolls; ½ cup KC Masterpiece® Original Barbecue Sauce

Cleveland Guardians

Cleveland is the proud home of the Polish Boy, a kielbasa sausage nestled in a bun and topped with slaw, BBQ sauce and fries. We call our version the ’Cued Kielbasa Sandwich. It’s a magnificent meal in a bun, and it’s always ready for game day.

Let's get grilling

1 To make the coleslaw, place the cabbage, onions and jalapeño in a bowl. In a smaller bowl, mix the apple cider vinegar, mustard, mayonnaise and sugar together. Toss with the cabbage mixture until evenly coated. Season to taste with salt and pepper and set aside.

2 Make the french fries according to package directions. If they are not seasoned well enough, add a little bit of salt when they come out of the oven.

3 Using Kingsford^® Original Charcoal, build a charcoal fire for direct grilling and preheat to 400°F.

4 Butterfly kielbasa by slicing them lengthwise without cutting all the way through. Open gently so they lay flat on the grill.

5 Cook for about 5 minutes on each side, until charred in spots and hot throughout. For your safety, please reference the USDA safe cooking temperatures.

6 To build the sandwiches, place a kielbasa inside each roll, top with plenty of coleslaw and french fries, and drizzle with barbecue sauce. Serve immediately.

Note: If you’d prefer to make your own fries, peel 1½ pounds potatoes and cut into sticks. Soak in water for 1–2 hours; then rinse and dry well. Heat three inches of vegetable oil in a pot. Fry twice; the first time for about 3–5 minutes until softened but still pale (drain and dry), and the second time for 3–5 minutes, until golden brown. Season to taste with salt.

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