Sausage 201 will cover more advanced types of sausage production and techniques. We will prepare Hot Dogs, Blood Sausage, and Pate. Sausage 101 is not required for taking this class, but it is recommended if you have the opportunity.
Most butchery classes include large (ok, huge) take-home portions of meat! The portions are vacuum sealed and labeled for easy storage and handling.
Class Description: Six students will spend four hours at the 4505 Meats production kitchen creating three different types of fresh sausage. We will cover tools, technique, recipes, and general guidelines. Each sausage produced will differ in either texture, flavor, or protein source.
Students go home with: Roughly 6 pounds of portioned sausage per person. Students will also receive a detailed brochure with a breakdown of types, cooking techniques and temperatures, and a recipe guide with additional applications
The 4505 Meats production kitchen is in Hayes Valley. Buy your class tickets to get directions.