Corned Beef Sausage with Warm Cabbage Salad + Smoked Carrot Aioli - The Local Palate

Ingredients

• 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
• 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
• 8 potato buns