Join the Chicago Meat Collective and Sugar Beet Schoolhouse in this hands-on class, where we will cover the basics of sausage making from sourcing the best meat and fat, to butchering, grinding, seasoning, and stuffing. We'll be making a lovely maple sage breakfast sausage, which can also double as a great stuffing sausage for Thanksgiving. Students will have the opportunity to get involved in every step of the process, and will also get to take home a pound of fresh, hand-made sausage!
This class is hosted by Sugar Beet Schoolhouse in River Forest.
Scroll to view our Winter/Spring 2026 events! We have a tentative weekend-long experience in southern Indiana scheduled for June 13-14, so stay tuned for tickets. Summer/Fall classes will be released in early 2026.
If you’re looking to learn from us beyond the scope of our scheduled classes, please reach out to mccullough@chicagomeatcollective.com to inquire about private classes. You can view some private class options here.
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Earlier Event: June 14
Steaks, Burgers, Tartare - an Introduction to Beef Butchery
Later Event: November 13
Hands-on Hog Butchery