Kielbasa Sandwich With Fries and Bier Sauce!
The idea was to create Polish Kielbasa Sausage Sandwich with an Eastern European Style Beer Sauce that would appeal to football fans. Today's Drunken Polish Sandwich definitely hit the mark!
Piling french fries on a sandwich is an old tradition that almost vanished during the peak of the health food cuisine trend. Fortunately, not everybody is into health food, especially on game day. Nowadays, modern chefs have once again started piling French Fries on gourmet sandwich creations. Even sweet potato fries and fresh made potato chips have made their way back into modern sandwich recipes. A pile of fries on a sandwich looks great and it keeps hunger from returning anytime soon.
In many big cities, a Kielbasa Sausage is more often just called Polish Sausage. In Chicago, a "Polish" refers to a sandwich that is made with Polish Sausage. When looking at the word Polish on a menu, everybody knows what this item is and what the options are. The Polish options include plain on a bun, with sauerkraut, with peppers & onions or Chicago Style, just like a Chicago Hot Dog.
There are also two kinds of Kielbasa. Fresh Kielbasa or Smoked Kielbasa are the two basic choices. The basic sausage seasoning mix is only salt and pepper, but a few common Eastern European spices are usually added. Garlic powder and onion powder almost always flavors the sausage mixture.
Kielbasa can be made with almost any kind of ground meat. Beef or pork kielbasa are the most common. Smoked Kielbasa is usually sold in long rope lengths, so this sausage can be cut to the exact length of a sub sandwich roll or the sausage can be cut oversize to create more eye appeal.
A Kielbasa Sandwich of any kind goes well with beer. This is what makes a Polish Sausage Sandwich so popular with the working class on game day. Polish Sausage also tastes good with an Eastern European style beer sauce. Today's mustard flavored beer sauce tastes great with both fries and Kielbasa.
Mustard Beer Sauce:
This recipe yields 1 generous portion. (About 3/4 cup)
Step 1: Heat a sauce pot over medium low heat.
Add 1 tablespoon of unsalted butter.
Add 2 teaspoons of whole mustard seed.
Gently sauté, till the seeds finish making a popping noise.
Step 2: Add 1 minced garlic clove.
Add 3 tablespoons of chopped Bermuda Onion.
Add 1 teaspoon of minced green onion. (only the white section of the green onion)
Gently sauté till the onions turn clear in color.
Step 3: Add 1 1/2 cups of Pilsner Beer.
Add 1/3 cup of light chicken broth or light pork broth.
Add 1 tablespoon of sugar.
Add 1/2 tablespoon of Smooth German Style Deli Mustard. (Or Russian Mustard for a spicier flavor.)
Add 1 pinch of marjoram.
Add 1 pinch of sea salt and white pepper.
Add 1 small pinch of cayenne pepper.
Step 4: Raise the temperature to medium heat.
Gently boil and reduce the sauce till about 1 cup of liquid remains.
Step 5: Mix about 1 1/2 tablespoons of flour with 1/3 cup of water to make a thin slurry.
Add just enough of the slurry, while whisking, to thicken the beer sauce to a very thin sauce consistency. (Any extra slurry can be saved for another recipe.)
Step 6: Reduce the temperature to low heat.
Gently simmer and reduce the sauce till it is a medium thin sauce consistency that can coat a spoon. (The finished volume should be about 3/4 cup.)
Step 7: Add 1/2 tablespoon of minced Italian parsley.
Keep the sauce warm over very low heat. Add water if the sauce gets too thick.
This recipe yields enough for 1 sandwich.
Cut a "10" to 12" long piece of Smoked Kielbasa Sausage.
Cut evenly spaced shallow score marks across one side of the kielbasa.
Place the kielbasa on a roasting pan that is lightly brushed with vegetable oil.
Roast the kielbasa in a 350ºF oven till it is lightly browned.
Keep the roasted kielbasa warm on a stove top.
This recipe yields more than enough fries for 1 sandwich.
Step 1: Heat 6" of vegetable frying oil in a high sided pot to 360ºF.
Step 2: Cut a large russet potato lengthwise into 1/4" thick sticks.
Step 3: Place a few of potato sticks in the hot frying oil at a time to reduce foaming.
Briefly fry the potato sticks for about 30 seconds, till they are just blanched and they are still a white color.
Use a fryer net to place the fries on a wire screen roasting rack.
Let the blanched french fries cool.
Step 4: Place the blanched french fries in the hot oil a second time.
Deep fry till the French Fries are crispy golden brown.
Step 5: Use a fryer net to place the fries on a wire screen roasting rack to drain off any excess oil.
Season the fries with sea salt.
Keep the french fries warm on a stove top.
Drunken Polish Sandwich:
Step 1: Split an 8" to 10" whole wheat sub sandwich roll open.
Brush the roll with melted unsalted butter.
Grill the roll on a griddle over medium/medium low heat till it is toasted golden brown.
Step 2: Place a generous portion of French Fries on the sub roll.
Place the Roasted Smoked Kielbasa on the fries.
Spoon a generous amount of the Mustard Beer Sauce over the Kielbasa.
Step 3: Place the sandwich on a plate.
Garnish with Italian Parsley sprigs and pickles of your choice.
Viola! A tasty tavern style Kielbasa Sandwich that is perfect for a football party!