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CKG7605

Course
CKG7605
Course Title
The Art of Sausage-Making

Description

What started out as ways of using and preserving all animal trimmings has turned into the art of sausage-making. Sausages are made by grinding raw meats mixed with fat, salt, and seasonings. In this hands-on class, you will make a variety of sausages following guidelines by our certified culinary instructor. You will learn to: select the appropriate equipment; use proper temperatures for handling the equipment and meats; use casings to produce sausages of superior quality. 

Objectives

Learn to make homemade sausage.

Content

1. Ingredients

2. How to handle, store and stuff casings

3. Safe handling of equipment and raw meats

4. Take home sausages

Prerequisites

None

Method of Instruction

Hands-on/demonstration

Evaluation

Class evaluation