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 to 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 lb of fresh sausage! Homemade, handmade, fresh from your kitchen, it doesn't get any better than this.
You will need the following tools for this class:
- cooler to bring home your sausage (about 25lbs)
- short sleeve shirts
If you have tools you would like to try out, please bring feel free to bring them. For example, a meat grinder, sausage press, or anything else used for sausage making that you may want to learn how to use.
Once registered, students will receive a confirmation email with further class information. Please call us if you haven't received it within 24 hours.
The course All Ground Up: Sausage Making Sat, Feb 8th, 2020 – Sun, Feb 9th, 2020 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