Saturday May 6th 2017, 1:00pm
Learn the basics of making fresh sausage at home. This demonstration style class will cover topics including:
- Choosing the proper equipment
- Selecting quality ingredients
- Grinding and stuffing your sausage
- Storing your sausage
The process and techniques learned in this class can be applied to making: Bratwurst, Italian Sausage, Kielbasa, Andouille, Frankfurters and more.
For info on salted and cured sausages, check out our Aged Sausage Class.