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Foods

Smoking Sausage

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Course Overview

Smoking can be good for you—if it’s sausage that is! The process of smoking has been around for centuries as a way to preserve meat. Smoked sausage takes on an entirely new character, is fully cooked, ready to eat, and has an extended shelf life. Smoking sausage is far more involved than either smoking whole meats or making fresh sausage. Learn the steps, ingredients and equipment necessary to create many varieties of smoked sausage. We will have several kinds of smokers and types of wood to work with and discuss during the class. Our class will include making kielbasa into links and rings and summer sausage in the familiar 2.5" casing. These and other recipes will be available along with some of each sausage to take home and enjoy. Some sausage making experience is much preferred, so if you have only eaten sausage we would encourage you to register for the Sausages for the Summer Grill course preceding this class.

Dates

Fri, Aug 10th, 2018  –  Sat, Aug 11th, 2018

Course Details

Length: 2 Days
Skill Levels: Beginner to Advanced
Hours: Day 1: 5:30pm-8pm Day 2: 9am-5pm
Intergenerational age: na
Tuition: $115.00
Additional materials fee paid to instructor when class starts: Varies ($60-$85)

Required

You will need the following tools for this class:

  • cooler to bring home your sausage (about 10lbs)
  • apron
  • short sleeve shirts

Optional Tools

Feel free to bring your favorite tools and whatever materials you might feel appropriate for this course.

More Information

Once registered, students will receive a confirmation email with further class information. Please call us if you haven't received it within 24 hours.

Latest Update: View recent changes →

Meet the Instructor

North House Folk School photo of instructor, Jay DeCoux
Jay DeCoux
Grand Marais, MN

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Smoking Sausage - 8/10/2018