Our Roots

We both grew up in the Detroit area, where our tastes were shaped by the german smokehouses in Eastpointe, the polish butchers of Hamtramck, and the Italian delis of warren. When times got tough here, we watched many of these businesses close, taking those recipes and artisan pride with them.

We launched corridor sausage to pay homage to the makers of our youth while adding our own modern flavor profiles. Like the butchers we grew up with in the neighborhood, we use only the highest quality, locally-sourced proteins, and ingredients. 

Corridor sausage began one night in 2009 when two tired chefs sharing after-shift beers thought: what if we started a sausage company built on new flavors and old-fashioned values? We called it corridor sausage, after the infamous cass corridor neighborhood in Detroit where we first met. together, we grew the business through pop-up events, farmers' markets, and hustle. In 2011, corridor sausage expanded from the back room of a butcher shop to our full USDA factory in Detroit’s historic eastern market.

The Corridor Difference

We still stay true to our culinary roots. We don't cut corners or use unpronounceable ingredients, preservatives, fillers, or additives. All of our products are completely clean-label, natural, and gluten-free. We're both dads now, and we're proud to serve our sausage to our families, and to yours.