The classic corned beef meal is reformulated into one colossal sandwich: on a potato-lightened bun goes homemade corned beef sausage alongside mustardy cabbage salad—to “impart little bursts of pickle flavor.” Then, it’s all topped with a dollop of smoked carrot aioli.
Corned Beef Sausage
- Toss all pork and corned beef with mustard and spices. Refrigerate overnight.
- Sauté garlic and shallots in a bit of oil over medium heat for 2 minutes, then deglaze pan with beer and cook an additional 2 minutes. Cool and refrigerate overnight.
- Preheat oven to 350 degrees and refrigerate grinding tools until needed (having everything chilled yields best results). Set bowl of ice under bowl that you will be grinding meat into.
- Grind meats into top bowl. Using stand mixer fitted with paddle attachment, whip meat mixture with garlic, shallot, and beer mixture for 1 minute. Don’t over whip sausage mixture.
- Use sausage piper to stuff sausages and bake until internal temperature reaches 155 degrees, about 8-10 minutes.
Warm Cabbage Salad
- To make vinaigrette, whisk vinegar, pepper, and mustard together. Slowly drizzle in oil until combined. Season with salt and additional pepper. Set aside.
- In sauté pan set over medium heat, sauté shallots and garlic until soft. Add cabbage and continue to
cook until soft. Toss with vinaigrette and season.
Smoked Carrot Aioli
- Smoke shredded carrots for 1 hour at 275 degrees. Let cool. Alternatively, you could sauté carrots in oil with splash of liquid smoke or pinch of smoked salt.
- In food processor, combine yolks, vinegar, salt, and smoked carrots. With machine running, slowly add blended oil until mixture comes together.
- Warm 8 buns in oven at 250 degrees for 1 to 2 minutes.
- Coat inside of each bun with Smoked Carrot Aioli, add hot Corned Beef Sausage, and top with Warm Cabbage Salad.