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The Polish Boy is a sausage sandwich native to Cleveland, Ohio. It consists of a link of kielbasa sausage placed in a bun , and covered with a layer of french fries , a layer of barbecue sauce and a layer of coleslaw . [ 1 ]
The main feature of the sandwich is the sausage, which is widely available in grocery and specialty retail stores throughout the Chicago area.It is typically marketed as the "Maxwell Street" variety, which is a Chicago-specific variation of kielbasa distinguished by it being typically more seasoned and made from a combination of both beef and pork. [11]
The Polish Boy, “the signature sandwich of Cleveland”, [55] is a kielbasa sausage topped with coleslaw, French fries, and barbecue sauce and served on a bun. [56] [57] Cleveland native and chef Michael Symon talked about the Polish Boy on the Food Network show “The best thing I ever ate”. [58] Clambakes are very popular in Northeast Ohio.
Picking up a Polish sausage to make at home is simple almost everywhere in the country. But then there are places like Chicago, where the sheer number of options almost boggles the mind. Sure, we ...
Maxwell Street Polish – Sausage sandwich from Chicago; Michigan hot dog – Style of hot dog; Olivier salad – Russian traditional salad dish; Papet Vaudois – Swiss potato and leek dish with sausages; Pasulj – Bean stew; Pepperoni roll – Italian-American dish; Pigs in a blanket – Sausage wrapped in pastry; Polish Boy – Sausage sandwich
Po' boy: United States (New Orleans, Louisiana [33]) Crusty long roll split and filled with cold cuts, roasted beef or fried seafood. The New Orleans analogue to the sub or hoagie. Polish boy: United States (Cleveland, Ohio) Kielbasa sausage in a bun, covered with french fries, barbecue sauce (or hot sauce), and coleslaw. Porchetta: Italy
kabanos, a thin, air-dried sausage flavoured with caraway seed, originally made of pork, sometimes a horse meat variation may be found. kiełbasa odesska, made with beef. kiełbasa wędzona, Polish smoked sausage, used often in soups. krakowska, a thick, straight sausage hot-smoked with pepper and garlic; its name comes from Kraków
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