Instructions

1. Preheat the grill to medium or medium-high heat. If you have a gas grill, preheat one side of the grill. If you use charcoal, build up the coals to one side, leaving an open space on the other side that side won't get quite as hot. Wait until the flames die down and the charcoal turns red and gray before cooking.

2. Place the Polish sausage on a hot grill and cook for about 10 minutes, turning frequently, until the outside develops grill marks and a slight char. Grill one sausage for small rolls or two if you have large hoagie rolls.

3. Open a hoagie bun and butter it lightly. Place the bun open side-down on the cool side of the grill. Grill for about five minutes or until it is toasted.

4. Place the Polish sausages inside the toasted hoagie bun.

5. Spread a heaping spoonful of cole slaw over the sausage; spread it along the sides of the sausage so the creamy cole slaw absorbs into the bun. Top the cole slaw with a handful of hot fries. If desired, you can reverse the order and add the fries first, topped with cole slaw.

6. Drizzle tangy barbecue sauce or hot sauce on top, using a generous amount of sauce to ensure the fries are well coated. Generally, Polish boys are made using a runnier, tangier barbecue sauce than the thick, sweet barbecue sauces you find in your grocery store sauce aisle. To make your own simple hot sauce, mix ketchup, vinegar, hot sauce and assorted spices, to suit your taste.