History
The Polish Boy was popularized at Virgil Whitmore's Bar-B-Q in Mount Pleasant in the late 1960s and 1970s. Whitmore, a Texas migrant, combined Southern barbecue with the local Polish kielbasa to make a stacked sandwich that became Cleveland's unofficial signature.
Make it at home
Yield Serves 4Hands-on 30 minTotal 45 minDifficulty Easy
Ingredients
- 4 large kielbasa links, about 600g total
- 4 large potatoes, peeled and cut into thick-cut fries
- Neutral oil for frying, about 1 litre
- 4 long sub or hoagie rolls
- 300g sweet coleslaw, drained
- 120ml sweet-style barbecue sauce
- Yellow ballpark mustard to finish
- Sea salt
Method
- Heat the frying oil to 165C and blanch the fries until soft but pale, about 4 minutes. Drain and rest 10 minutes.
- Raise the oil to 190C and fry the rested fries a second time until deep gold, about 3 to 4 minutes. Drain on paper and season with salt.
- Score the kielbasa lengthwise and grill or pan-fry over medium-high heat until charred and heated through, 6 to 8 minutes.
- Split each roll, lay in one kielbasa link, top with a generous fistful of fries, then a heap of slaw.
- Squeeze barbecue sauce in a heavy zig-zag across the top, finish with a stripe of yellow mustard.
Tip from the editors. Don't skip the double-fry; soggy fries collapse the stack and the sandwich becomes a slaw cup.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.