The Art of Sausage Making
Join Chef Drew Flanders in this robust introduction to the Art of 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 the Seattle Culinary Academy, 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 animal, grinders, grind ratios and preparation, seasoning, casings, 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)
Guests will take home approximately 3 pounds of sausage.