The Art of Sausage – Fathers Day Edition
Join Chef Drew Flanders on Fathers Day in this robust introduction to Sausage Making. Chef Drew Flanders, a Culinary Instructor at Seattle Culinary Academy at Seattle Central College, specializes 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!
You will make and 3 different stuff sausages:
Sweet Italian sausage,
Afterwards, you will enjoy a delicious meal featuring your sausage creations, with salad, pepperonata, bread and condiments, with a cold Rainer Beer or a glass of wine
Guests will take home approximately 3 pounds of sausage.