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This event ended May 23, 2012
Keep in mind: this activity is in San Francisco
4505 Meats Butchery Class
Learn Something New
Sausage 101
4505 Meats Kitchen
Hayes Valley
Wed, May 23

Learn the basics of sausage production and techniques from butchery master Ryan Farr. Ryan will cover a range of topics and skills, including basic tools, general guidelines, various recipes, proper storage and more. Classes are small, hands-on and appropriate for all levels.

Prepare Yourself

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
This class is appropriate for complete beginners and intermediate butcherers.

  • Six students will spend three hours creating three different types of fresh sausage
  • The class 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
  • 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.

4505 Meats Kitchen
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Jason Alley