In this Sausage Making 2.0, you will learn how to work with different proteins, different grind sizes, and different casing sizes. We’ll practice folding nuts, cheese, and other delicious mix-ins to a variety of sausage mixtures, opening a world of flavors and textures beyond your classic brat or spicy Italian link. Learn to form kebabs, make a basic summer sausage, and more! 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! Students are encouraged to take our Basic Sausage Making class before enrolling in Sausage Making 2.0, but this class is open to all levels of experience.

This class will take place in the CMC home studio, and we will end the class by sharing some delicious charcuterie, cheese, and natural wine. Class will run approximately from 1pm to 3:30 pm.

This class is limited to 8 attendees.