Essential Sausage Making

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Join Eugene Meat Collective and local Meat Smiths Mikey Lawrence of Buck Buck and Head Chef at Black Wolf Supper Club and his partner in crime, Edgar Arellano as we teach you how to select the right meat and trimmings from the appropriate muscle groups, how to get the ideal meat-fat ratio, and how to grind, flavor, and stuff your sausage of choice. With delicious sausages like Pork Boudin Blanc, Kale and Fennel Garlic, you’ll also learn why it is that handmade sausage is so often much better than its grocery-store counterpart. Using wholesome, pastured raised meats from Deck Family Farm, this hands-on, experiential class will reveal how to select the right meat and trimmings from the appropriate muscle groups, how to get the ideal meat-fat ratio, and how to grind, flavor, and stuff your sausage of choice. After learning together, we’ll shed our aprons and gather around the farm table for a light meal featuring our freshly crafted sausages, with local and hand made wines. PLUS! You will go home with roughly 5 lbs. of links for your frying pans and freezers, and recipes. A hands-on event perfect for hunters, people with special food needs, aspiring butchers or chefs wanting to learn the craft, and of course, sausage lovers. No experience required.

Take-home perks: Students will go home with roughly 5 lbs. of links for their frying pans and freezers, plus recipes.

Experience required: None.

Cost: $145

Date: Sunday December 3rd 10:00am-2:00pm

Location:Eugene Meat Collective, 1915 Tigertail Rd. Eugene, OR 97405

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