Join McCullough Kelly-Willis from Chicago Meat Collective as you learn the basics of sausage making from sourcing the best meat and fat, to butchering, grinding, seasoning, and stuffing. Participants 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! We will end the class by sharing some delicious charcuterie, cheese, and natural wine. 

This class is limited to 8 attendees. We may ask for disclosure of symptoms, exposure, or vaccination status prior to the event.

Cancellation Policy: Due to the nature of butchery classes, no cancellations less than 10 full business days from class. There is a 25% cancellation fee if more than 10 days out.