The Art of Sausage 101

Join Chef Drew Flanders in this robust introduction to Sausage Making. Chef Drew, 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 3 different stuffed sausages:

  • Italian Sausage,
  • Classic Bratwurst
  • Polish Sausage

After you have stuffed your last sausage, you will enjoy a delicious lunch featuring  1 of your sausages with a leafy green salad dressed with a apple mustard vinaigrette, pepperonata, fresh warm bread, and a multitude of condiments from pickled to hot, with a cold Rainier Beer or a glass of wine.

Guests will take home approximately 3 pounds of sausage ready to eat of freeze for later.

The Art of Sausage 101

Join Chef Drew Flanders 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 stuffed sausages:

  Sweet Italian sausage,

  Classic Bratwurst 

  Polish 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.

The Art of Sausage – 101

Join Chef Drew Flanders 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!

Afterwards, you will enjoy a delicious meal featuring your sausage creations, alongside a salad, side, bread and condiments. You will make 4 different sausages:

Tuscan Garlic and White Wine Sausage

Classic Bratwurst

French Farmhouse Crepinettes (Fricandeaux)

Bacon-Wrapped Sausage Bundles (Paupiettes – pictured)

Served Alongside:

Green Salad with Apple Vinaigrette

Pepperonata

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.