Buy Now → Polish Dogs with Roasted Jalapeños and Creamy Coleslaw
These Polish dogs combine deeply charred Polish sausage, creamy coleslaw, stone-ground mustard, and roasted jalapeños for a summer dinner built on balance rather than excess. The smoky sausage remains the star while the cool slaw, tangy mustard, and mellow roasted peppers create a flavor combination that’s both familiar and unexpectedly delicious.
- Prep Time: 15 minutes
- Cook Time: 10
- Total Time: 25 minutes
- Yield: 4 polish dogs 1x
- Category: Main dish
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 4 Polish sausage links (see SAUSAGE note below)
- 4 brioche hot dog buns
- 2 cups prepared creamy coleslaw
- 4 medium jalapeños
- 4 tablespoons stone-ground mustard
Instructions
- Preheat the oven to 400°F. Cut the stems from the jalapeños, then slice them in half lengthwise. Place the peppers cut-side up on a baking sheet and roast for 15 minutes, or until softened and lightly blistered.
- While the jalapeños roast, heat a cast-iron skillet over medium-high heat. Lightly coat the bottom of the skillet with oil, using just enough to prevent the pan from being dry. Add the Polish sausages and cook, turning occasionally, until deeply charred on all sides and heated through, about 8 to 10 minutes.
- Transfer the sausages to a wire rack. Remove the jalapeños from the oven and, once cool enough to handle, slice them lengthwise into thin ribbons.
- Warm the brioche buns in the microwave for 15 to 20 seconds, or until soft and pliable.
Spread 1 tablespoon of stone-ground mustard inside each bun. Add a Polish sausage, then top with about ½ cup of coleslaw and a portion of the roasted jalapeño ribbons. - Serve immediately.
Equipment
Buy Now → Notes
- SAUSAGE – Because the sausage is the star of this recipe, choose the best Polish sausage you can find. A smoked sausage with a natural casing provides the best flavor and texture, while a longer sausage that extends slightly beyond the bun creates the best presentation.