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.
recipe 
yields
8 sandwiches
¾ pound pork butt, cut into 1-inch chunks
¼ pound pork fatback, cut into 1-inch chunks
1 pound lean corned beef, cut into 1-inch chunks
1 tablespoon whole-grain mustard
1 tablespoon coarse kosher salt
½ teaspoon ground allspice
1 tablespoon brown sugar
1 teaspoon coarse ground black pepper
1 teaspoon ground caraway seed
1 teaspoon minced garlic
¼ cup shallots
¼ cup Irish stout
Medium natural sausage casings
⅓ cup rice wine vinegar
½ teaspoon freshly cracked pepper
1 tablespoon whole-grain mustard
½ cup blended oil
Salt
2 shallots, thinly sliced
3 garlic cloves, thinly sliced
1 medium Napa cabbage, shredded
¼ cup carrots, shredded
2 egg yolks
1 teaspoon rice wine vinegar
1 teaspoon salt
½ cup blended oil
8 potato buns
Corned Beef Sausage
Warm Cabbage Salad
Smoked Carrot Aioli
To Assemble
steps
Corned Beef Sausage
DAY 1
- 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.
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.
- 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.
To Assemble
- 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.
Date Published: 03.14.16
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- from Savannah Haseler of Twain’s Brewpub & Billiards, Decatur, Georgia
