Sausage Making

About this class

You select your meat, learn optimal grind coarseness for different sausage styles, mix your seasoning by hand to develop the bind, and then stuff and link your sausages using a hand-crank stuffer at a shared station. The class covers emulsification science, the difference between fresh and cured sausage, and basic recipe development principles so you can adjust fat ratios at home. Each participant takes home roughly one pound of finished sausage, and the class is capped at ten people.