Grilled Cleveland Polish Boy

Steps

• 1

  To make the fries: Cut peeled potatoes into long 1/4-inch thick matchsticks, placing them in a bowl of cold water. Pour 3-4 inches of oil into a cast iron pot and heat to 275 to 300 degrees F. Drain the fries and pat dry. Working in small batches, fry the potatoes until they are soft and pale, about 3 to 5 minutes. Drain on paper towels and increase the oil temperature to 350-375 degrees. Again working in small batches, add the fries and cook until crisp and golden, about 1-3 minutes. Drain on paper towel and season with salt to taste.

  Ingredients

  • 2 Pound russet potatoes, peeled and thinly sliced

  • As Needed Canola oil

  • As Needed Salt

• 2

  To make coleslaw: In a small bowl combine mayo, sour cream, vinegar, salt, pepper and celery seed. In a medium bowl combine cabbages and carrot and toss with mayo mixture. Stir to combine. Set aside.

  Ingredients

  • 1/2 Cup Mayonnaise

  • 1/2 Cup sour cream

  • 2 Tablespoon white vinegar

  • 1 Teaspoon Salt

  • 1/2 Teaspoon Pepper

  • 1/2 Teaspoon celery seed

  • 1/2 Whole shredded green cabbage

  • 1/2 Whole purple cabbage, shredded

  • 2 Whole shredded carrot

• 3

  When ready to cook, set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.

• 4

  Grill sausages 8-10 minutes or until heated through turning once. Place sausages on buns, top with Traeger BBQ sauce, French fries and coleslaw. Enjoy!

  Ingredients

  • 4 Whole Olympia Provisions Kasekrainer

  • 1/2 Cup Traeger Sweet & Heat BBQ Sauce

  • 4 Whole hot dog buns