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