Polish Boy

Step 1: Make the Sauce: In a food processor, puree the hot banana peppers, 4 garlic cloves, yellow mustard, and white wine vinegar.

Step 2: Pour the puree into a nonreactive saucepan, then add the 3/4 cup sugar and bring it to a boil over high heat.  Lower the heat and simmer the mixture for 30 minutes.

Step 3: In a small bowl or juice glass, mix the 1/3 cup flour and 1/2 cup water to make a smooth paste.  Whisk it into the pepper mixture and continue to simmer for 20 minutes, stirring regularly, until it becomes very thick.  Let the sauce cool, then pour it into a covered nonreactive container (such as a glass jar).

Step 4: The sauce can be refrigerated for up to 1 month.

Step 5: Make the Slaw: In a medium bowl, mix together the cabbage, garlic, red onion, jalapeno, Champagne vinegar, yellow mustard, mayonnaise, 1 tablespoon sugar, 1 1/2 teaspoons salt, Worcestershire sauce and some of the sauce that was prepared in the above steps.

Step 6: Cover and refrigerate for 1 hour.

Step 7: Make the Fries: Peel the potatoes and cut them into long fries about 1/4-inch thick.  As you cut them, put them in a bowl of cold water to cover.

Step 8: Pour enough oil into a medium pot so that the oil comes 3 inches up the sides.  Heat the oil to 275 degrees F.

Step 9: Drain the fries and pat dry.

Step 10: Working in batches, if necessary, cook them in the oil for about 5 minutes; they should be soft and pale.

Step 11: Remove them from the oil using a slotted spoon and rinse under cold water to remove excess oil and starch for a crisper fry later.

Step 12: Reserve the pot of oil.

Step 13: Cover a rimmed baking sheet with paper towels and lay the fries on top.  Chill completely in the refrigerator.  The potatoes can be prepared this way up to a day in advance of cooking them.

Step 14: Prior to serving, heat the reserved oil to 350 degrees F.  Add the fries, in batches if necessary, to the oil and cook, stirring gently, until the fries are golden brown, about 5 minutes.

Step 15: Remove them from the oil to a larger paper-towel-lined bowl and season them with salt, shaking the bowl to distribute the seasonings evenly.

Step 16: Cook the Kielbasa: Grill or pan fry kielbasa for 5 to 10 minutes per side, until done.

Step 17: Place kielbasa in a hoagie bun, top with slaw, fries, and sauce, and serve immediately.

Enjoy this Cleveland classic from The Spruce Eats!