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All Ground Up: Sausage Making

Course Overview

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.

Dates

Sat, Jan 20th, 2018  –  Sun, Jan 21st, 2018

Course Details

Length: 2 Days
Skill Levels: Beginner to Advanced
Hours: 9am-5pm
Intergenerational age: 10+
Registration Cost: $150.00 *
* Early-Bird rate in effect until Sat, Dec 9th, 2017
Additional materials fee paid to instructor when class starts: Varies (approx $60-$90)

Tools

You will need the following tools for this class:

cooler to bring home your sausage (about 25lbs)
apron
short sleeve shirts

Once registered, students will receive a confirmation packet in the mail that may offer additional optional tool recommendations and suggested reading.

Waiting List

This course 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.