Join the Chicago Meat Collective 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. Students will have the opportunity to get involved in every step of the process, and will also get to take home several pounds of fresh, hand-made sausage!
This class will take place in the CMC home studio, and we will end the class by sharing some delicious charcuterie, cheese, and natural wine. Class will run approximately from 1pm to 4pm.
This class is limited to 8 attendees. We may ask for disclosure of symptoms, exposure, or vaccination status prior to the event.
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: February 19
Hands-on Hog Butchery
Later Event: February 27
Hands-on Hog Butchery