Ohio Grilled Polish Boy on the Arteflame

Introduction

The Polish Boy is a Cleveland, Ohio original—a bold, flavor-packed sausage sandwich that brings smoky, savory, and tangy elements together in perfect harmony. We’re talking grilled kielbasa, golden fries, crisp coleslaw, and rich barbecue sauce, all served on a hearty bun. When prepared on the Arteflame Grill using the high-heat reverse searing method, every layer of this sandwich reaches its full flavor potential. Whether it's your first time making this recipe or you're a Polish Boy fanatic, you’re about to experience this Ohio favorite like never before.

Ingredients

• 4 smoked kielbasa sausages
• 4 sturdy hoagie buns or brat rolls
• 2 tbsp unsalted butter (for griddle cooking)
• 2 cups frozen or fresh French fries
• 2 cups pre-shredded coleslaw mix
• 1/2 cup coleslaw dressing
• 1 cup barbecue sauce
• Salt and black pepper to taste
• Chopped green onions or chives (optional garnish)

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour some vegetable oil onto three paper napkins and place them in the bowl of your Arteflame Grill.
2. Stack firewood over the soaked napkins and light the paper.
3. Let the fire burn for about 20 minutes until your cooktop is hot and ready.

Step 2: Prep the coleslaw

1. In a bowl, combine the coleslaw mix with the coleslaw dressing.
2. Stir well, season with salt and pepper, and refrigerate until serving time.

Step 3: Grill the sausages

1. Place the smoked kielbasa sausages directly on the center grill grate of the Arteflame at 1,000°F for a quick sear that locks in juices—about 1 minute per side.
2. Once seared, move the sausages to the flat cooktop toward the outer edge to finish cooking evenly using the reverse searing method.
3. Cook until they reach an internal temperature of 145°F, then remove them from the grill at 130°F and let rest (they’ll continue cooking off the heat).

Step 4: Cook the French fries

1. Spread 2 tablespoons of butter onto the flat cooktop griddle.
2. Add the French fries close to the center heat zone for crisping.
3. Cook, turning often, until golden brown and crispy (about 10-12 minutes).

Step 5: Warm the buns

1. Place the buns face down on the outer part of the cooktop to gently toast.
2. Warm them for 1-2 minutes just until golden and slightly crispy.

Step 6: Assemble the Polish Boys

1. Place each grilled kielbasa into a warmed bun.
2. Top with a generous layer of fries.
3. Spoon on coleslaw over the fries.
4. Drizzle barbecue sauce over the top.
5. Garnish with chopped green onions or chives if desired and serve immediately.

Tips

• Aim to remove the sausages when they're 15°F below your target temperature to allow carryover cooking.
• Butter adds flavor and browns better than oil on the flat top—don’t skip it!
• Use different heat zones on the Arteflame to cook everything to perfection without burning.
• Press fries lightly into the flat top for maximum golden-crisp surface.
• Toast buns toward the outer edge for even browning.

Variations

1. Spicy Polish Boy: Use hot smoked sausage instead of regular and add sliced jalapeños on top.
2. BBQ Bacon Polish Boy: Add crispy grilled bacon strips between the sausage and fries layer.
3. Southern Polish Boy: Mix the coleslaw dressing with a little hot sauce and honey for a sweet-heat balance.
4. Cheesy Polish Boy: Sprinkle shredded cheddar on the fries while grilling so they melt slightly before assembling.
5. Veggie Polish Boy: Swap kielbasa for grilled plant-based sausage and keep all toppings the same.

Best pairings

• Classic root beer or craft lager
• Grilled corn with chipotle butter
• Dill pickle spears
• German-style potato salad
• Berry cobbler grilled on the Arteflame flat top

Conclusion

This Cleveland classic gets a gourmet upgrade when grilled on the Arteflame. With the high-heat sear that locks in flavor and the spacious flat top for building your entire sandwich in one place, the Ohio Polish Boy is the ultimate grill recipe you’ll keep coming back to. Use the variations to suit your flavor cravings and wow your friends at your next cookout.