The Art of Sausage – 101
Join Chef Drew Flanders in this robust introduction to Sausage Making. Chef Drew Flanders is a culinary instructor at Seattle Culinary Academy at Seattle Central College, specializing in artisan charcuterie. He brings with him the philosophy of farm-to-table cooking and a passion for nose-to-tail butchery, charcuterie, sustainability and preservation.
Chef Drew will give you an introduction to the Grinder Assembly and Technique, Seasoning Mixes, Grind Ratios and Meat Preparation, Casings, Methods of Stuffing and Linking. You will then take over and get the basics of stuffing your own!
Afterwards, you will sit down to enjoy a delicious meal featuring your sausage creations, alongside a salad, side, bread and condiments. You will make a selection of:
Tuscan Garlic and White Wine Sausage
French Farmhouse Crepinettes (Fricandeaux)
Bacon-Wrapped Sausage Bundles (Paupiettes – pictured)
You’ll enjoy each served alongside of :
Green Salad with Apple Vinaigrette
Condiments: Course Ground & Dijon Mustards, Apricot Jam, Cornichons, Pickled Red Onions, Pickled Peppers
Warmed Bread and Butter
Guests will take home approximately 3 pounds of sausage.