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 an 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.