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.
we've grown up as a company. You can now find Corridor Sausage in more than 300 restaurants and 200 grocery stores across 14 different states. You can also enjoy a Corridor Sausage made to order at Detroit Metropolitan Airport, Ford Field, Little Caesars Arena and The Henry Ford Museum. In 2018, we expanded our sausage line to offer raw and also, for the first time ever, a fully cooked line of sausage. Find it in a deli aisle near you.
meet our founders
Five years after graduating from Michigan State University with a BA in English, Will Branch still had no idea what to do with that degree. It was time to make a choice – law school or culinary. He chose the latter. Since then he cooked in kitchens in New York and Detroit, ate his way through the charcuterie of Paris, and founded a sausage company. When not spending time making and selling sausage, Will has graduated the Goldman Sachs 10,000 Small Businesses program, serves as vice president of the board of directors of FoodLab Detroit, mentors through Detroit Food Academy, and has been named one of Crain’s Business 40 Under 40 in 2018. He still does his best to cook and travel with his wife and daughter and certainly has no regrets about not going to law school.
Originally from St. Louis, Mo, Zachary Klein dabbled briefly in accounting at Central Michigan University before making his way into professional kitchens. Since then, Zach has accumulated more than 10 years of experience in restaurants including Steve & Rocky’s (where he helped start the in house charcuterie program), The Whitney and Jolly Pumpkin. In his off time, he enjoys rock climbing, camping, and anything else deep in the woods with his wife and four children who have all had more sausage than they ever wanted.