In this hands-on class, we will cover the basics of sausage making from butchering and grinding the meat and fat, finding the right ratios of ingredients, to stuffing, linking, and cooking techniques. Each student will get to participate every step of the way and will get to take home several pounds of fresh, hand-made sausage!

After we've made the sausage, we will grill some up and have a light meal together. This event is BYOB!