Super Bowl Sunday is just a few days away and Chef Gregby Camp from “Mickey Flickey’s Amazing Wings” is teaching us how to make one of Cleveland’s signature dishes, the Polish Boy.
The four basic ingredients are polish sausage, cole slaw, barbecue sauce and french fries. That sounds like heaven to us!
A toasted 7″ steak of sausage bun
7-inch all-beef Polish sausage, preferably Kosher (each sausage is about 3 to 3 1/2 ounces)
Barbecue sauce (Mickey uses his secret-recipe sauce; viewers can use their own recipe or store-bought BBQ sauce)
Deep fry the sausage for 4 to 6 minutes in 350º vegetable fry oil.
Remove sausage (don’t drain), then grill for 30 seconds on each side, just enough to dry the sausage.
Dip the sausage link (using tongs) into some barbecue sauce.
Place the BBQ covered sausage in a toasted bun.
Using a serving spoon, cover the sausage with creamy coleslaw.
Using tongs, cover coleslaw with french fries.
Using a 1 1/2 ounce ladle spoon, drizzle fries with BBQ sauce.
Serve and enjoy!
If you’re in the Cleveland area, make sure you stop by
Mickey Flickey’s Amazing Wings
4818 Turney Road
Garfield Heights (Cleveland), OH 44125
Wendy’s favorite Super Bowl snacks are liverwurst on a piece of onion, bacon wrapped cold cuts and tuna stuffed peppers.
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