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‘Pulled Polony’ Sarmie with Vegan BBQ Sauce and Fresh Apple Slaw

Yields1 ServingPrep Time20 minsCook Time20 minsTotal Time40 mins

fry's polony stack

 1 Fry’s Polony/Slicing Sausage
For the Vegan BBQ Sauce
 3 tbsp olive oil
 1 medium onion, grated
 2 cloves garlic, grated
 1 tbsp smoked paprika
 350 ml tomato sauce
 ½ cup maple or coconut syrup
 1 tbsp soy sauce
 2 tbsp apple cider vinegar
 ½ cup apricot jam
 A generous splash of Sriracha sauce
 Black pepper
For the Fresh Apple Slaw
 2 Granny Smith Apples, sliced into matchsticks (soak in lemon water to prevent browning).
 1 handful finely shredded white cabbage
 1 handful mixed green sprouts
 salt and freshly cracked black pepper
 Aquafaba mayonnaise or vegan mayo of choice
 1 loaf ciabatta or seeded farm bread
 Olive oil
 Vegan cheese slices
For the Vegan BBQ Sauce:

Heat the olive oil and gently fry the onions until soft. Add the garlic and smoked paprika and stir to combine. Add all the rest of the ingredients and allow to simmer uncovered over low heat for 15-20 minutes. Remove from the heat and set aside until ready to use. Store extra BBQ sauce in a sterilised, sealed glass jar.

For the Fresh Apple Slaw:

Toss the apple sticks, shredded cabbage and sprouts together. Season and drizzle with aquafaba mayo. Slice the Polony into rounds about 2 mm thick, then slice into thin matchstick-style pieces. Toss the Polony sticks in the heated BBQ sauce to coat. Slice the ciabatta into 8 thick slices and brush with olive oil. Braai the ciabatta slices until grilled and golden.


Assemble your sarmies with the BBQ sauce coated Polony and slices of vegan cheese.

Nutrition Facts

Serving Size 4