Locally Stuffed: Basic Sausage Making
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Locally Stuffed - Basic Sausage Making
November 19, 2016
5:00 pm - 8:00 pm
Have you always wanted to learn how to make venison sausage? Or to make any kind of sausage from your own meat? Come join John and Jesse, who have been making sausage with their families for years! John’s family makes smoked Polish sausage with pork and beef. Jesse’s family makes fresh bratwurst using venison and pork.
In this class you will learn how to make your own brats, breakfast sausage, something spicy, and smoked kielbasa. We’ll take you through the whole process, from grinding to mixing to stuffing to smoking, and most importantly, to eating! This will be a fun and tasty class! When class is over you’ll be bringing home about five pounds of meat for your freezer!
The instructors will be providing all materials to make a variety of different kinds of sausages. They’ll bring all ingredients required, herbs and spices, grinders, stuffers, and a smoker. All you need to do is show up ready to learn (and taste!).
This class is appropriate for people aged 15 years or older.
Instructor
Venue: Lester-Amity Chalet
Address:
Description:
Lester Amity Chalet
13 Comments
My Brother is Awesome!!!
Will this class be offered again?
Hi Susan. Possibly – as with every class, we see how registration goes, and whether there seems to be a call for repeating it. Right now, it’s too soon to say.
I really wanted to take this class but I’ve got commitments Saturday I can’t break. I’d sign up NOW for the next class!
Hi Myke! Sorry you can’t make this class – we’ll work with our instructors to find the best next time!
We don’t eat pork, but are interested in making Kosher sausages. Could we bring another meat for this class?
I would love to go to the sausage making class, but not during the deer hunting season? Hopefully you will set up another class down the road. Thanks
Hi Bill. Our instructors are also deer hunters, and they are the ones who picked this date with the hope that people might have had a chance to bag their deer. Sorry it won’t work out for you this time – hopefully we can do it again at a more convenient time!
For anyone on the fence about taking this class: Do it! I was afraid to try stuffing sausages for years. Jesse and John were so friendly, fun and knowledgeable. We just got in there and did it, and it was great! A truly great learning experience.
Thanks Kris! Great to meet you last night, and we look forward to seeing you soon in upcoming classes!
I had the sausage I made during this class for supper last night. Pretty darn good if I do say so myself. Not as good as Instructor John’s Polish sausage though, that stuff was amazing.
Glad to hear your sausage turned out well! Give it a few years, and maybe a trip home to the motherland. You’ll get there! 🙂