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In this class you will get to experience the art of making sausage from scratch. Chef Adam will guide the class through a demonstration of cutting, grinding, mixing, and stuffing italian sausage. Participants do not need a background in butchering and will get to watch, ask questions, and taste at the end of the demonstration.
Learning goals will be to understand the master ratios of meat to fat when making sausage, salting by weight as opposed to volume, understand the need to keep the mixture near freezing temperatures, understand safe cooking temperatures, and feel confident in making a 5 pound batch at home.
In this class you will get to experience the art of making sausage from scratch. Chef Adam will guide the class through a demonstration of cutting, grinding, mixing, and stuffing italian sausage. Participants do not need a background in butchering and will get to watch, ask questions, and taste at the end of the demonstration.
Learning goals will be to understand the master ratios of meat to fat when making sausage, salting by weight as opposed to volume, understand the need to keep the mixture near freezing temperatures, understand safe cooking temperatures, and feel confident in making a 5 pound batch at home.