Wednesday May 3rd 2017, 6:30pm
Learn the basics of making dry, aged sausage at home. This class will cover topics including:
- Choosing the proper equipment
- Selecting quality ingredients
- Grinding and stuffing your sausage
- Aging and curing your sausage
The process and techniques learned in this class can be applied to making: Salami, soppressata, capacolla, pepperoni, bresaola and more.
We recommend our fresh sausage making class or some experience in sausage making before attending this class.