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All Ground Up: Sausage Making   

Make your own sausage flavored the way you like it using your favorite meats. As a class, students will make and take home four to five kinds 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, wild game brought from home (e.g. venison). Learn how to grind, season (using no MSG, no preservatives), stuff, cook, eat, and serve the best sausages in the world–taking home about 25 lb of fresh sausage! Homemade, handmade, fresh from the kitchen — it doesn't get any better than this. Youth ages 10+ may register if accompanied by an adult.

Materials Fee

  • $80-$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

  • If you have tools you would like to try out, please feel free to bring them. For example, a meat grinder, sausage press, or anything else used for sausage making that you may want to learn how to use.
 
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