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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). Classes are 10 a.m. Saturday and 10 a.m. Sept. 26 at the Culinary Studio, in Applegate Square, 29673 Northwestern Highway, Southfield. Cost for the class is $175, which includes instruction, equipment, seasonings and sausage. Call (248) 778-7005 to book a class.

One good cocktail

A cool twist on the Irish coffee is the Chilly Irishman: Add 2 cups ice, 4 ounces cold espresso coffee, 2 ounces Kahlua, 1.5 ounces Irish whiskey and 2 scoops vanilla ice cream to a blender and blend until smooth. Pour into chilled rocks glasses and garnish with cocoa nibs or shaved chocolate. Makes 2 cocktails.

One good tip

To keep corn kernels from popping everywhere when they’re cut off the cob, invert a small bowl inside a larger one, then place the cob on top to steady and slice away. Be sure to run the dull side of the knife along the cob afterward to extract all the sweet corn milk.

Compiled by Kate Lawson

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