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.
Date and Time