Polish Boy

For the sauce

12 jarred hot banana peppers, stemmed

4 cloves garlic

1 cup yellow mustard

1 cup white wine vinegar

¾ cup sugar

1/3 cup flour

½ cup water

For the sandwiches

1 tablespoon vegetable oil

4 kielbasa sausages (1½ pounds total)

4 hoagie rolls

1 pound coleslaw, preferably thinly sliced

1 pound cooked shoestring french fries

For the sauce: Combine the peppers, garlic, mustard and vinegar in a food processor; puree until smooth. Pour into a saucepan and add the sugar. Bring to a boil over high heat, stirring, then reduce the heat to medium-low; cook for 30 minutes.

Whisk together the flour and water in a medium bowl to make a smooth paste. Whisk the paste into the pepper mixture; cook for 20 minutes, stirring regularly, to form a thick sauce. Transfer to a container and let cool completely. The yield is 3 cups. Cover and refrigerate until ready to use (up to 4 weeks).

For the sandwiches: Heat a skillet over medium heat, then add the oil. Once the oil is shimmering, add the kielbasa and cook until lightly browned all over, turning the sausages as needed. Place one sausage in each hoagie roll, then cover the kielbasa with generous spoonfuls of coleslaw. Top with a handful of fries, then top the fries with 2 or 3 spoonfuls of the sauce. Serve right away.

4 servings

From chef Michael Symon, chef-owner of Lola Bistro in Cleveland and a co-host of ABC's "The Chew"