’Cued Kielbasa Sandwiches
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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.
Cooking for 4 people
Ingredients
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green cabbage, shredded
3 cup
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small onion, julienned
0.5
-
jalapeño, minced
0.5 tbsp.
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apple cider vinegar
2 tbsp.
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brown mustard
1 tbsp.
-
mayonnaise
2 tbsp.
-
sugar
1 tsp.
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kosher salt and ground black pepper, to taste
-
frozen straight-cut french fries
2 lb. bag
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kielbasa sausages
4
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hoagie buns or other long sandwich rolls
4
-
KC Masterpiece® Original Barbecue Sauce
0.5 cup
For safe meat preparation, reference the USDA website.
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