Whether you want to learn how to make your own sausage or fine tune your existing methods, this class is for you! Join Ben Meyer, chef/owner of Old Salt and Grain & Gristle for a day of training in the art of sausage making! We will work with appropriate cuts of beef and pork, learning to properly grind, spice, emulsify and case a selection of links. Topics also include bulk sausages, storage, aging and cooking, smoking techniques for kielbasa, andouille, hot dogs, and hot links. During the class, we will also be tasting through a selection of our house links and enjoying beer from Upright Brewing to keep us moving!
From 29th of april at 15:00 to 29th of april 2018 at 19:00
From 29th of july at 15:00 to 29th of july 2018 at 19:00
From 17th of december at 15:00 to 17th of december 2017 at 19:00
From 4th of february at 15:00 to 4th of february 2018 at 19:00