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.
There are no sections currently available for this course.