“Polish Boy” Kielbasa + French Fry Sandwich Kit for 8
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Not eligible for shipping to CanadaThis pack contains your choice of Chef Michael Symon’s signature hand-crafted spicy or classic pork kielbasa, along with french fries, cole slaw, BBQ sauce, and hot sauce so you can make your own Cleveland-style “Polish Boy” sandwich at home!
Chef Michael Symon is one of Cleveland’s most celebrated chefs and restaurateurs, crafting boldly flavored, deeply satisfying dishes that not only reflect his heritage but the city he was raised in. He has been a food TV fixture since winning the first season of "The Next Iron Chef’’ in 2008, and he currently hosts Food Network’s “Burgers, Brew, & ’Que.” In 2009, Michael earned The James Beard Award for Best Chef: Great Lakes."
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This package serves 8 people and includes
- 8 Kielbasa, your choice
- Kielbasa arrives in 1 lb. packs (4 links per pack)
- 8 Buns
- French Fries (24 oz.)
- Cole Slaw (16 oz.)
- BBQ Sauce (8 oz.)
- Hot Sauce (5 oz.)
Kielbasa Options Include
- Spicy Kielbasa
- Classic Kielbasa
- Items ship frozen with ice packs, may thaw during transit.
- Upon arrival, store Kielbasa in the refrigerator for up to 1 month or in the freezer for up to 1 year.
- Once opened, Kielbasa should be wrapped in plastic and stored in the refrigerator for up to 1 week, or in the freezer for up to 1 month.
- Cole slaw can be stored in the refrigerator for up to 1 week.
- Bread can be stored at room temperature or refrigerator for up to 1 week.
- BBQ sauce and hot sauce can be stored in the refrigerator for up to 6 months – 1 year.
- French fries can be stored in the freezer for up to 3 months.
To Serve
Grill Kielbasa + Bake Fries
- Defrost Kielbasa in the refrigerator overnight.
- Setup grill for indirect cooking (1 side high heat, the other side medium to low heat). Preheat oven to 425°F.
- Wrap buns in foil and place on the cool side of the grill to warm through as other items cook.
- Place Kielbasa on the hot side of the grill and sear, rotating often, until crispy and well colored.
- Move Kielbasa to the cool side of the grill and allow them to heat through
- Remove from grill.
- Toss fries with 2 tablespoons of canola oil and 1 teaspoon kosher salt. Place in an even layer on a baking sheet and roast until crisp and golden brown, 20-24 minutes. Broil for 2 minutes until crisp.
- Top buns with grilled kielbasa, fries, slaw, and sauces.
- Serve and enjoy!
Sauté Kielbasa + Bake Fries
- Defrost Kielbasa and heat large sauté pan over medium high heat.
- Preheat oven to 425°F.
- When the pan is warm, add buns cut-side down to pan and cook until toasted and warmed through, 2-3 minutes, rotating buns and working in batches as necessary.
- Add neutral oil and when just starting to smoke, carefully add Kielbasa.
- Sear Kielbasa until all sides are nicely browned and crispy.
- Lower the heat to medium and allow the Kielbasa to heat through, rotating often.
- Remove from pan.
- Toss fries with 2 tablespoons of canola oil and 1 teaspoon kosher salt. Place in an even layer on a baking sheet and roast until crisp and golden brown, 20-24 minutes. Broil for 2 minutes until crisp.
- Top buns with grilled kielbasa, fries, slaw, and sauces.
- Serve and enjoy!
Roast Kielbasa + Fries
- Defrost Kielbasa.
- Preheat oven for 400°F.
- Toss fries with 2 tablespoons of canola oil and 1 teaspoon kosher salt. Place in an even layer on a baking sheet and roast until crisp and golden brown, 24-28 minutes. Broil for 2 minutes until crisp.
- Place Kielbasa on a sheet tray lined with foil or parchment paper and roast in the oven until warmed through (approx. 15 minutes).
- Wrap buns in foil and place in oven to warm through alongside other items, 8-10 minutes.
- Remove from oven.
- Top buns with grilled kielbasa, fries, slaw, and sauces.
- Serve and enjoy!
- Kielbasa Sausage – Pork, Water, Salt, Minced Garlic, Dextrose, Spices, Sodium Nitrite
- French Fries – Potatoes, Vegetable Oil (Contains One or More of the Following: Soybean, Canola, Palm, Hydrogenated Cottonseed, Sunflower), Disodium Dihydrogen Pyrophosphate (to promote color retention), Dextrose
- Coleslaw – Vinegar, Dijon Mustard, Mayonnaise, Sugar, Kosher Salt, Worcestershire Sauce, Mustard, Pepper, Cabbage, Garlic, Red Onion, Jalapenos, Hot Pickles
- BBQ Sauce – Apple Cider Vinegar, Red Onion, Garlic, Chipotle In Adobo, Bourbon, Coriander, Paprika, Mustard Seed, Maple Syrup, Soy Sauce, Kosher Salt, Pepper
- Hot Sauce – Water, Habanero Peppers, Distilled Vinegar, Carrots, Bell Peppers, Garlic, Kosher Salt, Onion, Cane Sugar
Cleveland Classics From the James Beard Awarded Iron Chef
Cleveland Classics From the James Beard Awarded Iron Chef
Chef Michael Symon cooks with soul. The Cleveland native has been a food TV fixture since winning the first season of “The Next Iron Chef” in 2008, and he currently hosts Food Network’s “Burgers, Brew, & ‘Que.” Symon is also one of Cleveland’s most celebrated chefs and restaurateurs, crafting boldly flavored, deeply satisfying dishes that not only reflect his heritage but the city he was raised in.
Since being named Best New Chef by Food & Wine magazine in 1998, Michael and his restaurants—which include Lola, Mabel’s BBQ, Roast, Bar Symon, Angeline, and B Spot Burgers—have been awarded countless honors. In 2000, Gourmet magazine named Lola one of America’s Best Restaurants, and it has been named Cleveland’s Best Restaurant on 18 occasions. In 2009, Michael earned The James Beard Award for Best Chef: Great Lakes. And now, his hand-picked Cleveland favorites—from pierogies to kielbasa to his signature French fry-topped “Polish Boy” sausage—are shipping nationwide on Goldbelly!
