Chicago street food meets GOAT Kitchen greatness.

This sandwich starts with pecan-smoked kielbasa, cooked sous vide for a juicy interior, then aggressively charred until the casing is blistered, smoky, and deeply caramelized. It is loaded into a garlic-toasted baguette with Jewish deli mustard, fresh GOAT Chimichurri, shaved Bermuda onion, and a sharp splash of red wine vinegar.

It is bold, messy, acidic, smoky, and built to be eaten immediately. This is not a polite sandwich. This is the GOAT Char Polish.

Ingredients

• 1 Holmes Smokehouse Pecan Smoked Kielbasa
• 1 thin French baguette
• 1 tablespoon garlic oil
• Jewish deli mustard
• 1/4 cup GOAT Chimichurri
• 1/4 red Bermuda onion, shaved paper-thin
• Diamond Crystal Kosher Salt
• Red wine vinegar

Equipment

• Sous vide circulator and container
• Vacuum-seal or freezer-safe bag
• Blowtorch
• Sharp knife or mandoline
• Cutting board

Instructions

1. Preheat the sous vide bath to 140°F.
2. Seal the kielbasa in a suitable bag and cook sous vide for 1 hour.
3. Remove the kielbasa from the bag and dry it completely with paper towels.
4. Use a blowtorch to char the kielbasa aggressively on every side until the casing is deeply caramelized and blistered.
5. Brush the baguette with garlic oil.
6. Torch the cut side of the baguette until crisp, golden, and lightly charred.
7. Spread a generous layer of Jewish deli mustard on the bottom half.
8. Add the charred kielbasa and spoon the GOAT Chimichurri generously over it.
9. Toss the shaved onion with a pinch of Diamond Crystal Kosher Salt and a splash of red wine vinegar.
10. Place the onions over the chimichurri, close the sandwich, press it gently, and serve immediately.

Chef Tips

• Dry the kielbasa thoroughly before torching or it will steam instead of char.
• Do not be timid with the char. The blistered casing is the point.
• Use plenty of chimichurri. It is the soul of the sandwich.
• Slice the onion paper-thin so it adds bite without overpowering the sausage.
• The vinegar cuts through the smoke and richness. Do not skip it.

Make-Ahead and Storage

The chimichurri may be prepared up to 24 hours ahead and refrigerated. The onions may be shaved several hours ahead, but season them with salt and vinegar immediately before assembling the sandwich.

The kielbasa may be cooked sous vide in advance, chilled in an ice bath, and refrigerated for up to three days. Reheat it in the sous vide bath before drying and torching. The assembled sandwich should not be stored.