We will cover the basic types of sausage (fresh, smoked & emulsified), casing options and stuffing techniques. We'll taste a bunch of sausage, and make a bunch of sausage. Participants will go home with several pounds of sausage they helped make! This class is primarily demonstration based with limited hands on participation.
Class is held in our refrigerated butchering room, so please dress accordingly. (We recommend a light jacket and sturdy, closed toe shoes)
2 weeks notice required to reschedule or receive a refund.