Join the Chicago Meat Collective and Sugar Beet Schoolhouse 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. We'll be making a lovely maple sage breakfast sausage, which can also double as a great stuffing sausage for Thanksgiving. Students will have the opportunity to get involved in every step of the process, and will also get to take home a pound of fresh, hand-made sausage!
This class is hosted by Sugar Beet Schoolhouse in River Forest.
The CMC is doing things a little differently in 2025! We will be offering quarterly, long form workshops, each focused on a different protein. These will be in-depth, feature sessions by collaborators including local chefs and butchers, and include meals and refreshments. Each workshop will include hands-on butchery instruction with a small class size, as always! Our next workshop will be on April 05, 2025 and will feature lamb. Tickets are now live!
In the meantime, if you’re looking to learn from us, please reach out to mccullough@chicagomeatcollective.com to inquire about private classes. You can view some private class options here.
Back to All Events
Earlier Event: June 14
Steaks, Burgers, Tartare - an Introduction to Beef Butchery
Later Event: November 13
Hands-on Hog Butchery