Currently all spring classes are SOLD OUT. Check back in April for summer class schedule options and dates!
This three hour class covers the basics of sausage making with a focus on pork. Learn all about selecting the right cuts, spices, casings and equipment. The differences between link & coiled sausage making along with various preparations from smoked to poached.
The cost of the class includes a light snack of charcuterie, wine and beer, and a take-home bag of your own products!
Class size is limited to 10 people in order to ensure that all students have the chance to properly learn and ask any questions.
Approximately 3 hours long, beginning at 5:30pm and ending around 8:30pm.