Join the Chicago Meat Collective in this hands-on class, where we will cover the basics of sausage making from sourcing the best meat and fat, to butchering, grinding, seasoning, and stuffing. Weather permitting, we will finish class by grilling some sausages on a private patio. Students will have the opportunity to get involved in every step of the process, and will also get to take home several pounds of fresh, hand-made sausage!
This class is hosted by a friend of ours and will take place in her home, so the exact address will be announced by email prior to the class. The approximate location is the intersection of W Division and Damen in Wicker Park.
This class is BYOB, and we will be eating some sausages at the end so feel free to bring the beverage of your choice.