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. 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! Snacks, wine, and beer included!

This class will take place at the Hatchery in the Bayless Kitchen. We will end the class by sharing some delicious charcuterie, cheese, and natural wine. Class will run approximately from 1pm to 4 pm.

This class is limited to 8 attendees.