G’s Detroit Sausages of­fers beef, pork, tur­key franks

Chattanooga Times Free Press - ChattanoogaNow - - SPOTLIGHT - STAFF WRITER

Roasted t urkey and dress­ing hits most ta­bles dur­ing the hol­i­day sea­son, but if you ever want a change of pace, check out G’s Detroit Sausages.

The big­gest sign in this sand­wich shop touts the tur­key rib plate. In­stead of gravy and dress­ing, this tur­key is glazed with tangy sweet bar­be­cue sauce and decked with sides of baked beans and coleslaw.

Owner Wil­liam Green says the tur­key ribs are one of the spe­cialty meats that makes his eatery unique.

The plate is l i sted among sev­eral menu items at G’s Detroit Sausages, in­clud­ing tur­key franks, beef smoked sausages and kiel­basa.

G’s Detroit Sausages opened in Au­gust on M.L. King Boule­vard, two years af­ter Green opened G’s Detroit Sausages at 3500 N. Hawthorne St. That store is only a meat store, not a place that pre­pares food.

Green didn’t ini­tially plan to open a sand­wich shop, but ev­ery time he took his meat to a res­tau­rant with ideas about how to pre­pare it, hardly any res­tau­rant tried his sug­ges­tions. So Green opened the M.L. King shop and started pre­par­ing his sug­ges­tions him­self.

A hang­ing sculp­ture of Louie Arm­strong dec­o­rates the out­side of G’s Detroit Sausages. Green calls the space Satchmo Al­ley. He’s had tail­gate par­ties there where he brings his 60-inch flat-screen TV out­side for the com­mu­nity to view foot­ball games. He wants to part­ner with churches to of­fer hot choco­late and out­door movie nights for youth.

Green says he wants a fam­ily-friendly space and to be known for of­fer­ing the best cuts of meat in town.


From the name, G’s Detroit Sausages, I thought pork would be the main in­gre­di­ent. Not so.

A jumbo all-beef hot dog ($ 4), beef Pol­ish sausage ($8), beef smoked sausage ($4) are all on the menu. There’s also beef red hot sausage ($4), tur­key franks ($3) and, of course, the tur­key rib plate ($13).

Sand­wiches also in­clude an­douille ($8), kiel­basa ($8) and hot frank ($7). Chili, slaw, onions and/or pep­pers can be added to sand­wiches at no ex­tra charge.

In ad­di­tion to the tur­key rib plate, Green of­fers a chopped jumbo all-beef hot dog plate ($ 10) and chopped hot frank plate ($ 12). The plates come with chili and slaw, with onions on re­quest. Chips and drinks go for $2 each.

The cafe also serves jam­bal­aya ($8), chili ($5), chicken and sausage gumbo ($10) and seafood gumbo ($11).

Green says his meats have no fillers, no ce­real, no dye and noth­ing ar­ti­fi­cial.


The tur­key rib plate with baked beans and coleslaw was my choice. I was not dis­ap­pointed.

The menu says it comes with only two tur­key rib bones, but the meat on those bones filled the largest por­tion of the plate. It was thick, wide and juicy. One plate could make two serv­ings.

The baked beans could stand alone as a meal. They were served with lots of ham­burger meat and sauce. I used some of the sauce from the beans to put on my meat.

And then there was the coleslaw. Green calls it “Ms. Glad­den’s slaw,” named for a fam­ily friend who im­pressed Green with her coleslaw years be­fore he opened his cafe. He never for­got how good it tasted, and he asked her to be the coleslaw sup­plier for his res­tau­rant. It’s chopped su­per fine with just the right amount of may­on­naise.

Af­ter en­joy­ing my lunch, I re­turned to the res­tau­rant to talk about the sand­wich shop. That’s when Green hit me with what be­came my fa­vorite dish.

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