Breakfast Sausage Workshop

Grinding sausage is one of the most basic skills in the butcher's kitchen. 

In this 4-hour hands-on workshop, you'll learn how to select and blend ingredients, grind the meat and fat, season your grind, and store your finished product.  The class will make 2 kinds of sausage. 

Everyone will work together to make beer brats, of which each participant will take home a share, and the class will collaborate on a second recipe to make and share.  Everyone will go home with approximately 4-5 lbs of sausage and the spice recipes used in class.  After we finish making sausages there will be drinks and snacks available for the class.

Additional pork shoulder can be purchased ahead of time, online, from Lick Skillet Farm HERE, if you want to take some more home to practice on your own.