Students will make and take home a selection of sausage of their choosing from a list of about ten 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 if students choose, a small amount of wild game brought from home (e.g. venison). Learn how to grind, season (using no preservatives), stuff, cook, serve, and eat the best sausages in the world–taking home about 25 pounds of fresh sausage! Homemade, handmade, fresh from the kitchen—it doesn't get any better than this.

Youth ages 14+ may register if accompanied by an adult. A 25% tuition discount applies to the youth registrant when accompanied by an adult; call to register.

Materials fee of approximately $125 payable to the instructor during class. Please bring cash or check.

Required Tools

• Cooler to bring home your sausage (about 25lbs)
• Apron
• Short sleeve shirts

Optional Tools

• Your instructor will provide grinders, stuffers, meats, spices, and everything else for the production of sausage. If you would like to bring some of your own ingredients, please check with the instructor to make sure that works with the class structure.