Sausage 101: Making the "Wurst"

Code: CW22016

Dates: October 1, 2019

Meets: 6:30 PM to 9:00 PM

Sessions: 1

Location: Lower Merion High School

Course Fee: $59.00

There are still openings remaining at this time.

OR
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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Lower Merion High School

315 E Montgomery Avenue
Ardmore, PA 19003
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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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