Corridor Sausage Co. Now Available at Morgan & York

By: Katherine Montalto | August 10 2010
Posted in Find It - Detroit

Before July 31, Corridor Sausage Co. products could only be found on restaurant menus. On Saturday, July 31, company owners Will and Zach celebrated the launch of their retail product line, which is now available at Morgan & York in Ann Arbor, with a tasting. Along with the sausages already available at the store, Will and Zach also showcased the company's pork rillette and country terrine, which will be for sale at Morgan & York in the coming months.

Katherine Montalto met with Will and Zach at the product launch to sample the amazing pork products and learn more about the future of Corridor Sausage Co.

Photo courtesy of Corridor Sausage Co.

TLD: Why did you choose to pursue charcuterie?

Corridor Sausage Co.: What is more delicious than an aged piece of pork, maybe with some bread, cheese, and wine? It is a form of cooking that Zach and I are extremely passionate about. When we worked together at The Whitney, we spent a lot of time talking about cooking and playing with techniques ranging from very classic French to more modern molecular cooking, but charcuterie was something we always came back to. When we started talking about working on a project of our own, we said, why don’t we do what so many other chefs say they're going to do, and open an in-house charcuterie shop?

TLD: Give a brief description of the products now available at Morgan & York.

Corridor: We started with eight fresh sausages which are a combination of traditional (brats, Merguez) and our unique items (Moroccan lamb, Vietnamese chicken). Morgan & York will also start carrying a terrine and rillette from us soon.

TLD: Any plans to get products in other retail locations?

Corridor: We are talking to a few other markets right now, and we will start selling with a bi-monthly marketplace named Lunasa very soon.

TLD: What are the plans for your own retail location?

Corridor: Our first priority is getting our production space open so we can expand our fresh sausage line as well as add aged, fermented, and smoked products. We have a few different ideas for our own retail space, but we are not ready to say what that finished product will look like.

TLD: Where do you currently operate?

Corridor: We currently operate out of Great Lakes Butcher Supply in Howell.

TLD: What restaurants carry your products, and how are they served on the menu?

Corridor: Currently, Avalon Breads and Woodbridge Pub are carrying our items on sandwiches and a mixed grill.

TLD: How long have you been in business?

Corridor: We are coming up on our one-year anniversary.

TLD: How have people responded to the products at the launch today?

Corridor: The reaction was excellent. One of the great things about the tastings we have done has been how excited people get for items that are not traditionally American, like our terrines, rillette or headcheese. We definitely made a mistake by bringing our country terrine and citrus, cinnamon and anise pork rillette only for sample and not for sale, because most people were ready to take some home.

TLD: What are some of the ways people can prepare and serve the sausage that they buy at Morgan & York

Corridor: It’s the end of the summer, so take advantage of grilling season while you can! Par cook the sausage in stock, beer or water (depending on which sausage it is) and finish it on the grill. Serve it on a nice bun or cold lentil salad and there is nothing better.

Going into the cold months, I like to use our Merguez sausage in a black bean stew. Perfect with some crusty bread and wine.