Corned Beef Sausage with Warm Cabbage Salad and Smoked Carrot Aioli

steps

1. Day 1: Toss all pork and corned beef with mustard and spices. Refrigerate overnight.
2. 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.
3. Day 2: 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.
4. 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.
5. Stuff sausages and bake until internal temperature reaches 155 degrees, about 8-10 minutes.

Warm Cabbage Salad

1. To make vinaigrette, whisk vinegar, pepper, and mustard together. Slowly drizzle in oil until combined. Season with salt and additional pepper. Set aside.
2. 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

1. 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.
2. In food processor, combine yolks, vinegar, salt, and smoked carrots. With machine running, slowly add blended oil until mixture comes together.

To Assemble

1. Warm 8 buns in oven at 250 degrees for 1 to 2 minutes.
2. Coat inside of each bun with Smoked Carrot Aioli, add hot Corned Beef Sausage, and top with Warm Cabbage Salad.

From Savannah Sasser Reimagines the Traditional St. Patrick’s Day Feast.