Beginning sausage making class
Seriously, trying to write this class announcement without giggling is really tough folks. So many title options, none of them appropriate. All of them presented with the mentality of a teenage boy.
Someday, I’ll grow up- but not likely anytime soon.
A few weeks ago Bubba and I spent the day in Portland with friends making well over 100lbs of sausage. Each person arrived with the various amounts of sausage scrap and trim that had been roaming in their freezers- waiting for the day when it would be turned into fresh, cured or dried sausages. Its one of those things that you always plan to do at a later date- and that later date never comes. The group has now determined this will be a once a year gathering as it was a) so much fun to play with meat (sorry, I’ll stop now) and b) walk away with 20lbs or so each of various sausages that would have taken us many hours to complete individually, but were accomplished in a few short hours as a group.
Bubba and I thought about those of you who may have the same bags of trim in your freezer waiting for a later date. The class below offers you a chance to learn the process and practice before you set out on your own. We’ll provide everything, included the meat for this class- at the end of the class you’ll have the skills to set out on your own sausage making adventures.
Beginning Sausage Making Class
2 class date options: April 29th, 1pm- 4pm or April 30th, 6pm-9pm (location TBA)
Students will learn how to select the right components for making sausages as well as the process of grinding, flavoring and stuffing sausages. Three varieties will be made and students will go home with more than enough for grilling and freezing, plus recipes.
To sign up email: email@example.com