Sausage 101: Making the "Wurst"

Code: CW22016

Dates: March 10, 2020

Meets: 6:30 PM to 9:00 PM

Sessions: 1

Course Fee: $59.00

Sorry, we are no longer accepting registrations for this course. Please contact our office to find out if it will be rescheduled, or if alternative classes are available.

Join Michael for a fun, hands-on class in homemade sausage-making and learn the basics of charcuterie and the science of emulsions. Topics covered include: selecting the proper meats, mixing and grinding, seasoning and salinity, stuffing with natural casings, cooking and rating the product. Learn how to keep sanitary conditions while prepping and cooking. Bring your creations home!
Fee: $59.00

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Michael Schneller

Michael owned and operated a USDA facility and retail store for 15 years in Kingston, New York. He developed and manufactured 56 products including 30+ varieties of sausages. As a master butcher by trade, he have instructed and trained many employees and colleagues in the art of charcuterie. We specialized in PRIME dry-aged beef but also sold just about anything to do with high-end retail food. As a master butcher by trade, I have instructed many employees and colleagues as part of my business duties.

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