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FARMcurious

to educate, inspire and equip the urban homesteader

Sausage
Tying Sausage250SausageHolding Sausage 300

Natural Sausage Making at Home

$75.00

Chef Nate Keller shows us the ins and outs of making sausage from scratch at home, discussing seasoning, meat-to-fat ratios, stuffing, equipment, sanitation, drying, smoking and cooking methods.
New dates coming soon!

SOLD OUT

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Product Description

Prepare for BBQ season by learning to make and stuff your own SAUSAGE!  Nate Keller, former Google chef, shows us the ins and outs of making sausage from scratch at home.  We’ll discuss seasoning, meat-to-fat ratios, stuffing, equipment, sanitation, drying, smoking and storing techniques as well as cooking methods. We’ll also give you ideas for where to purchase quality ingredients in the Bay Area.
During class we’ll make a classic Italian sausage, a fresh bratwurst in casings and a sausage that you can take home to air-dry and age.  Participants will all take home a sample of what we make to enjoy later, along with all the recipes.
Class size is very limited and spaces will be available on a first-come, first-served basis so please be sure to book your tickets early.

Supplies Required:  None but feel free to BYOB.

Limit: 12 people

Location:  This class is held at 1460 Clayton Street in the upper Castro near 17th.  Public transportation is available via the 33 bus and street parking is also available.

Cancellation Policy:  Because our classes do tend to sell out we ask that you please give notice 48 hours advance if you are for some reason unable to make it to this class.  With a 48-hour notice we will try to fill your spot.  Because we buy supplies such as milk and other ingredients in advance, this class is non-refundable.  However, we will reach out to you if we have short-notice cancellations in future classes that you may be able to join.

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