Basic Sausage Making 

Come learn the art of preparing French, Spanish, and Italian-style links, among many other varieties. You’ll learn how to select the right meat and trimmings from the appropriate muscle groups, how to get the ideal meat-fat ratio, and how to grind, flavor, and stuff your sausage of choice. You’ll also learn why it is that handmade sausage is so often much better than its grocery-store counterpart. At the end of the class, we’ll shed the aprons and gather around our table for a light meal. 

 

Take Home Perks

Students will go home with roughly 5 lbs. of links for their frying pans and freezers, plus recipes.

Details

Date and Time
TBA

TBA

Cost
TBA


 

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