Improved Polish Boy Recipe
For the Cleveland Polish Boy, the sausage can be grilled or griddled, and some are even flash fried after cooking to give the casing extra snap. There are variations. Chili sauce has appeared on some, cheese on others, hot sauce on many, and a few swap the slaw for kraut. I've even heard of a Polish Girl that has pulled pork on top! Noting the creative license taken in Cleveland, I took some liberties with my interpretation.
Ingredients
- 6 Tater Tots
- 1 Hoagy roll
- 1 smoked pork Polish sausage
- 1 tablespoon Sweet Sour Slaw
- 1 tablespoon Yellow Mustard (or make my Columbia Gold)
- lots of napkins
Method
- Cook. Follow the instructions on the bag and bake the Tater Tots, usually about 30 minutes at 425°F (218.3°C).
- Open the rolls and toast them on the grill. Try to keep the hinge intact in order to hold everything in.
- Grill the raw sausages til brown and crunchy outside and at least 155°F (68.3°C) inside. If the sausage has been precooked or smoked, you only need to go to 145°F (62.8°C).
- Serve. Usually the slaw goes on top of the sausage, but then it gets flavored by the BBQ sauce, and I like to keep its integrity. So I lay down the slaw first, then the sausage, then the sauce, then the Tots.
Notes
About the hoagy rolls. You can use hot dog buns, but they will disintegrate quickly. You need something more substantial to stand up to all the juice.
About the sausage. If you can't find a good Polie, get a good bratwurst and hot smoke it. Then grill or griddle it til it is crispy.
About the mustard. Any yellow mustard will do but in Cleveland it must be Bertman Ballpark Mustard.
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