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The Art of Sausage Making
Our Goal:
Acclaimed Butcher ROB LEVITT of Publican Quality Meats will teach a class on home sausage making. We will cover the basics of sausage making - from sourcing the right meats, using correct fats, how and when to season, grinding, and ultimately, stuffing.
What You Will Learn:
General pork butchering
How to season sausage
How to emulsify sausage meat
Balancing of Flavors
Meal Planning and Time Management
General Knife Skills
The Menu:
Sausages