From the August 2016 issue

Blue Cheese Coleslaw Recipe

Detroit's Corridor Sausage Co. serves up a blue cheese spin of the classic side for barbecue season.

As a kid, I remember going to all of these old German smokehouses in Detroit and Hamtramck,” says Will Branch. “But those places don’t exist anymore.”

Branch changed that with Corridor Sausage Co., which he founded back in 2009 with buddy Zachary Klein. Now, their smoky-flavored handcrafted grub is a staple at farmers markets, fine grocers, Metro Airport – and Detroit Tigers games.

“This is our third season at Ford Field’s club level,” says Branch, a Warren native who once considered being a lawyer before switching to culinary school. His fave for game time is the spicy buffalo chicken sausage, which features chipotle. As for his 2-year-old daughter Amelia, it’s a toss-up: “She does like it spicy, so she’ll often have the spicy Italian – but I think her favorite is the apple and pork.”

Based in Detroit’s Eastern Market, Corridor boasts all-natural, hormone-free sausages created using fresh herbs and spices. While they’re tasty tucked in brat buns, why not get creative with your kids and dress things up? Branch likes to serve his buffalo-chicken specialty topped with this blue cheese coleslaw.

Ingredients

  • 1 head of cabbage
  • 1 cup shredded carrots
  • 1 cup mayo
  • 1/4 cup apple cider vinegar
  • 1 tsp. of Worcestershire sauce
  • 1/2 cup crumbled blue cheese
  • 1 tsp. celery seed
  • Salt and pepper to taste
  • Sausage

Directions

  1. Finely dice the cabbage.
  2. In a bowl, mix together the mayo, cider vinegar, Worcestershire sauce and celery seed.
  3. Add the cabbage, carrots and blue cheese crumbles.
  4. Refrigerate for at least one hour, preferably overnight.
  5. Serve atop your favorite spicy brat – or use as a side with barbecue chicken or to top mini hamburger sliders.

More about Corridor Sausage Co.

Snag these sausages at local farmers markets and fine grocers; they’re also for sale at Detroit Tigers games at Ford Field. A few sure-fire spots:

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Eastern Market, 2934 Russell St., Detroit, 313-833-9300; 7 a.m.-3 p.m. Saturdays
Royal Oak Farmers Market, 316 E. 11 Mile Road, 248-246-3276; 7 a.m.-1 p.m. Saturdays

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