What started out as ways of using and preserving all animal trimmings has turned into the art of sausage-making. Sausages are made by grinding raw meats mixed with fat, salt, and seasonings. In this hands-on class, you will make a variety of sausages following guidelines by our certified culinary instructor. You will learn to: select the appropriate equipment; use proper temperatures for handling the equipment and meats; use casings to produce sausages of superior quality. As an added bonus, you will receive a Charlotte Cooks recipe booklet.

CKG 7605 - 01
Central Campus
CEUs: 0.40
Contact Hours: 4.0
Synonym: 51989
Tuition: $88.00
Term: Spring 2016 (2/27/2016 2/27/2016)
Format: Classroom/Lab
Class - Sa 10:00 AM - 2:00 PM in Philip L. Van Every Culinary 218
Instructor: Bowen