All Ground Up: Sausage Making
Make your own sausage flavored the way you like it using your favorite meats. As a class, we will make and take home 4-5 kinds of sausage of your choosing from a list of about 10 varieties. These will be fresh, non-smoked, non-cured sausages like bratwurst, breakfast sausage, Moroccan, Polish, Italian, Chorizo and more. Sausage meats include pork, chicken, beef and your own wild game (e.g. venison). Learn how to grind, season (using no MSG, no preservatives), stuff, cook, eat, and serve the best sausages in the world - taking home about 25 lbs of fresh sausage! Homemade, handmade, fresh from your kitchen, it doesn't get any better than this.
Sat, Jan 12th, 2019 – Sun, Jan 13th, 2019
Length: 2 Days
Skill Levels: Beginner to Advanced
Intergenerational age: 10+
* Early-Bird rate in effect until Sat, Dec 1st, 2018
Additional materials fee paid to instructor when class starts: Varies (approx $60-$90)
You will need the following tools for this class:
- cooler to bring home your sausage (about 25lbs)
- short sleeve shirts
Once registered, students will receive a confirmation email with further class information. Please call the front office if you have not received it within 24 hours.
The course All Ground Up: Sausage Making Sat, Jan 12th, 2019 – Sun, Jan 13th, 2019 is full.
Fill out the form below if you would like to be placed on a waiting list and notified if an opening becomes available. Full course details included above