Meatloaf Sausage
Coca-Cola Glaze, Chives, Sea Salt
Chef Brett Ashcraft of Queenie's | Canton, GA
Adapted by StarChefs | February 2018
INGREDIENTS
Meatloaf Sausage:
Yield: 250 sausages
18 pounds beef chuck, cubed
5 pounds pork shoulder, cubed
1 pound bacon, cubed
1 pound pork fat, cubed
1 quart diced red bell pepper
1 quart diced sweet onion
1 quart diced carrot
1 quart diced celery
150 grams salt
5 grams black pepper
10 grams sweet paprika
10 grams granulated garlic
5 grams ground dry thyme
10 grams thyme, finely chopped
1 bag panko breadcrumbs
600 grams eggs
250 grams buttermilk
Pecan wood
Hog casing
Coca-Cola Glaze:
Yield: 16 quarts
1½ gallons strained tomatoes
24 ounces tomato paste
72 ounces Coca-Cola syrup
½ cup Worcestershire sauce
8 bay leaves
2 cups red wine vinegar
2 teaspoons red pepper flakes
100 cranks black pepper
3 quarts ketchup
½ cup kosher salt
To Assemble and Serve:
Sea salt
Thinly sliced chives
METHOD
For the Meatloaf Sausage:
Chill meat grinder, die, and attachments, along with chuck, pork shoulder, bacon, and pork fat. Through a meat grinder fitted with a coarse die, grind bell peppers, onions, carrots, and celery. In a large bowl, toss to combine vegetables, meat, spices, and thyme. Pass mixture through the meat grinder. Add ground mixture to the bowl of a large stand mixer fitted with a paddle. While mixing on low, incorporate panko, eggs, and buttermilk. Mix until sausage is tacky and place over an ice bath to keep cold. Prepare a smoker with pecan wood and heat to 275°F to 300°F. Stuff sausage into hog casings and twist into 3- to 4-ounce links. Smoke sausages 20 to 30 minutes, until internal temperature reaches 160°F. Cool and separate links.
For the Coca-Cola Glaze:
In a large pot, combine all ingredients. Bring to a boil, decrease heat, and simmer 1 hour. Reserve warm.
To Assemble and Serve:
Heat grill high on high flame, and cook sausages until heated through. Plate and slather with Coca-Cola Glaze. Garnish with sea salt and chives.
