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Intermediate Sausage Making – Emulsified Links
March 14, 2016 @ 5:30 pm - 8:30 pm
For those of you who have already mastered the basics of making cased, fresh sausages (or for those of you who have taken our basic sausage-making class) it’s time to take your sausage skills to the next level. In this hands-on, intermediate-level class, Ethan Bisagna, PMC instructor and owner of Feastworks Delicatessen, will teach students the art of traditional emulsified sausages. Think hot dogs, traditional brats, weisswurst, mortadella, and boudin blanc. Students will learn three different approaches and techniques. They’ll learn how to make their own hot dogs and brats with a grinder and a food processor (no “buffalo chopper” necessary). They’ll also learn how to make traditional German and French emulsified sausages like weisswurst and boudin blanc.