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At Home with Chef Norman Fenton

Norman says it's best to let the stuffed sausage sit in the refrigerator overnight to let the fat set. Norman Fenton, 26, of Detroit, executive chef at Tom’s Oyster Bar and Ale Mary’s, both in Royal Oak, cooks stuffed sausage and potato and cheese pirogies with sour cream gravy garnished with green onions and served with Bell’s Two Hearted Ale or any brand of craft ale. He cooks at a family member’s house in St. Clair Shores, Tuesday afternoon, February 2, 2016.


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At Home with Chef Norman Fenton