Learn to Make Your Own Sausage!

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Kate Lawson

Kate Lawson

Food writer, Lifestyle

Kate Lawson writes about food and cooking for The Detroit News.

One good class

When Mark Hearn closed his sausage shop in Keego Harbor last year, many mourned because quite simply, his sausage (over 100 varieties) was the best around. Unlike most sausage, which is made using up to 40-percent tap water and loaded with preservatives, Keego Harbor Sausage was preservative-free sausage, the way it used to be made. Now Hearn is conducting master sausage-making classes so you can have the joy of making and taking home 8 pounds of sausage (either hot Italian, sweet Italian or kielbasa). Read more…

Praise Be The Sausage_home

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