Come make sausages with us!

Join us on Saturday, February 25th from 12 PM until 4 PM.

We’ll start the afternoon by tasting several different types of sausages, warming up our palates as we discuss why we love sausage - history, cultures, flavor profiles. From there, we’ll move on to a discussion on the different types of casings available to us (ever wondered why a hot Italian sausage is so much bigger than a breakfast link?) We’ll do some butchering and grinding, selecting the best cuts for sausage making, while diving into what to look for when trimming out for the grinder. All that’s left then is to mix and make the links—and for that, you’ll have to come to class…

Tickets include tasting, demo, workshop, and take home kit.

Please email appliedanatomist@gmail.com to RSVP.