Fundamentals of Sausage-Making
Demonstration Class | Tastings, A Portuguese Wine Pairing & Take-Home Sausage
Thu 9/1/22 6:30-9:00 p.m.
Contrary to popular belief, many people DO want to know how the sausage is made! So that’s exactly what will happen tonight in this class with our own Chef James Graham as he teaches you the fundamentals of fresh sausage-making.
Chef brings his experience to this class for sure. He managed meat and seafood departments at Whole Foods Markets in Kansas and Arizona as well as a food coop in the Sierra Nevada foothills of California. He honed his chef skills at a popular gastro pub in Seattle, Washington as well.
Chef is an experienced culinary instructor and well-versed in processing game and creating sausage throughout his lifetime. With well over 20,000 pounds of sausages and several recipes that he can call his own, he’s ready to share what he knows in a user-friendly way. Learn how to choose grades of meats, proper grinding, stuffing and twisting methods and equipment, sausage seasonings, where to find supplies and basic techniques.
Chef will provide recipes, personal charcuterie board tastings and most importantly the know-how as he creates Italian Pork Sausage, Chicken Pineapple Teriyaki and Sweet & Savory Breakfast Sausage, some of which you’ll take home with you this evening. Chef’s favorite sausage to make is a Portuguese Linguica Sausage so you’ll get to taste this too with a perfectly paired Portuguese wine. (You’re welcome!)
This is billed as a demonstration class, but Chef James likes to bring folks into the prep, so be prepared to get involved. You'll have the knowledge you need to create your own hand-made sausage at home.
NOTE: Unless otherwise noted, each evening class fee includes one glass of beer/wine, with additional beverages available at a nominal cost.
NOTE: Please be aware that all cancellations must be received prior to 72 hours before the start time of your class. For more information, and to view all class-related policies, including cancellation, masks, and safety-related measures, please click here.
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