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Sausage Crafting & Whole Pig Butchery Demonstration

  • Apr 6, 2014 · 9:00 AM

This is going to be an epic class! We will make pork sausage using not scraps of meat, but choice cuts. Because we always start with whole animals, this class will include a demonstration of whole pig butchery. Students will begin to wield their knives once the pig has been broken down into primal cuts, and will prepare the smaller cuts for the meat grinder. We will assemble four different sausage seasonings: a Friulian family recipe using cinnamon and nutmeg, a fresh chorizo with smoked paprika and cumin, a traditional Italian sausage, and German Bratwurst using Hefeweizen beer. Students will learn to use the meat grinder and sausage stuffer, and will go home with many, many sausages ready for cooking or freezing, as well as the recipes we used for sausage seasoning. A midday lunch (pork tenderloin and spring greens...) is included in this class.


Register here:!product/prd13/[masked]/butchery-demonstration-%26-sausage-crafting--[masked]

We hope you can join us!

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  • Loretta

    I am working tomorrow but I really want to take this the next time it is offered

    April 5, 2014

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