As the old saying goes, those who love sausage and the law should never see either being made. But that's not really the case when we arrive at the production facilities of Corridor Sausage Co. In the little space tucked away on a side street behind Eastern Market, the thirtysomething team of Will Branch and Zachary Klein are hard at work churning out links of the company's popular Vietnamese chicken sausage from a mechanized stuffer. Our old friend Katherine Montalto is on hand, cutting the links on a stainless steel surface and helping arrange them in trays. Seeing sausage being made is a surprisingly serene experience, even savory, as the air is filled with the aroma of fruits, spices, and herbs, including lemongrass, lime, garlic, shallot, ginger, and cilantro. The only thing that evokes so much as a twinge of revulsion is the tray of soaking pig intestines, which look as white and pure as surgical dressing.
Branch is our guide today, and he explains the operation's ethos. "We do everything pretty much by hand, considering that we're a commercial sausage maker. It's all fresh ingredients. We're not using any dry or bag mixes or a spice rack — it's all coming from a single source through a local purveyor which uses high-quality ingredients in everything, and all-natural, antibiotic-free meats in everything, too."
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