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Corridor Sausage
Feature: Grinding it Out
It's still true that no one wants to see laws being made, but as it turns out, seeing sausage being made is a pretty good time. At least, it is if you're checking in on Corridor Sausage. We visited owners Will Branch and Zachary Alexander to talk about their history, production, and ideas for what's next.
Posted by Evan Hansen on 2013.05.31 | Read more... Share:  Share in an Email Share on Facebook Share on Twitter
About Gourmet Underground Detroit

Gourmet Underground Detroit is a collection of food and drink professionals and serious enthusiasts dedicated to the propagation of local gastronomic knowledge.

We work to spotlight genuine food and drinks that are gathered, grown, raised, processed and traded by your neighbors, for your neighbors. From urban farming to progressive, upscale drinking and dining, Detroit is a city of opportunities. The food revolution is here – grab your (pitch)fork and join in!    More »

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Occasionally a story requires more exposure than a blog can provide. Our features go deep into the marrow of food, drink, and the local, independent culinary scene. This is not the fluff you'll find in glossy periodicals but honest accounts of what's happening beyond the mainstream.

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