The Art of Sausage Making
What started out as ways to 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; proper temperatures for handling of the equipment and meats; use casings to produce sausages of superior quality. HANDS-ON Class.
View course outline: CKG 7605
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Course schedule for class fees, dates, times and locations
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