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Grilled Kielbasa Roll With Cardamom Coleslaw and Whole-Grain Mustard Aïoli
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Provided by: Chef Kerry Heffernan
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Ingredients
Slaw
3 tablespoons canola oil
1⁄2 yellow onion, julienned
2 scallions, julienned (green part only)
1⁄2 medium head Savoy cabbage, julienned
2 teaspoons ground cardamom
Salt and freshly ground black pepper, to taste
Aïoli
2 egg yolks
1 1⁄2 tablespoons Dijon mustard
2 tablespoons lemon juice
3⁄4 cup canola oil
1 clove garlic, crushed to a paste
1 tablespoon whole-grain mustard
Salt and pepper, to taste
Sandwich
1 kielbasa sausage (Heffernan prefers Hillshire Farm)
4 Portuguese rolls or 1 baguette
Instructions
Slaw
Heat oil in a skillet. Add onion, and sweat until translucent. Add scallions, cabbage, cardamom, salt, and pepper, and cook until the cabbage has released most of its liquid but still has an al dente texture. Set aside to cool. (Can be made a day ahead.)
Aïoli
Add yolks, Dijon mustard, and lemon juice to a medium bowl, and whisk until combined. Continue whisking while gradually adding oil until the mixture has emulsified and thickened. Add garlic and whole-grain mustard and season with salt and pepper.
Cut kielbasa into 4-inch pieces, then slash down the center to butterfly. Preheat the grill or light coals to medium-hot on one half of the grill, and grill kielbasa until lightly browned and heated through, about 4 to 6 minutes. Move kielbasa to cooler part of the grill if it starts to burn. Cut the rolls in half without going all the way through, and grill the cut sides. Spread both sides of the rolls with aïoli, place kielbasa in center, and pile coleslaw atop the kielbasa. Serve immediately.
(Published 2005)