This class offers an interactive intro to fresh sausage making. Learn how to grind, mix, & stuff sausage links by hand using equipment that you would find in a home kitchen. Patrons receive step-by-step guidance & recipe templates to create their own unique flavors from scratch using fresh ingredients. They will leave with their very own handmade links & the know-how to confidently try it themselves.
About the Instructor:
After over a decade in the local meat industry, whole animal butcher Anna Gilberts has founded the Wisconsin Meat Collective. Anna has worked as a butcher/manager in retail butcher shops, grocery stores, and (most recently) a restaurant. The Wisconsin Meat Collective is a newly formed traveling butchery school that gives students a chance to get hands-on experience in all aspects of meat fabrication, preparation, & cookery. Join us for one of her first classes as she gets the WMC up and running.
*Fee: $55.00 (includes tax & materials)
*Space is limited to 12 participants.
*All sales final, we do not issue refunds. If you can't make your booking, we must be notified 24 hours in advance to issue class credit.
*Beer, wine, and soft drinks will be available for sale during the event. No outside beverages are allowed.
For more information feel free to contact [email protected]
We will respond within 48 hours of inquiry. Please check your spam/junk folders for replies.