When: Sun., May 25, 2-4 p.m. 2014
Sausage making is both traditional and regional, and this meat preservation technique has been used for years. In this workshop you'll be grinding meat and casing sausages like a pro, and you'll learn how to whip up a simple and delicious meal with fresh sausage. In this 3 hour workshop, you'll create three different types of fresh sausage: Italian, Bratwurst and Spanish. In the process, you'll learn the tools, techniques, recipes and general guidelines for making great tasting sausage. Each sausage produced will differ in either texture, flavor, or protein source. At the end of the workshop, each participant will take home approximately 3 pounds of fresh sausage, recipes, cooking techniques and additional information on the topic. But best of all, you'll have the knowledge to start making sausage at home!