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.

CKG 7605 - 01
Central Campus
CEUs: 0.40
Contact Hours: 4.0
Synonym: 71837
Tuition: $95.00
Term: Spring 2017 (2/11/2017 2/11/2017)
Format: Classroom/Lab
Class - Sa 9:30 AM - 1:30 PM in Philip L. Van Every Culinary 218
Instructor: Thompson-Peace