Sausage making work shop - Saturday October 27th at Central Park Farms
This workshop will cover everything you need to know about the basic techniques of sausage making. We’ll discuss the importance of food safe practices while making sausage, where to source the ingredients, the “science” behind sausage making, and finally some great sausage recipes. Participants will have the opportunity to make sausage and taste all the sausages we make during the work shop.
We will also use each sausage in a featured recipe that you will also have the opportunity to enjoy!Workshop tip...don't eat before you get here!
Everyone will get 2 links of each sausage to take with them
This class we’ll be making:
chicken, sage, and dried fruit sausage / fresh chorizo sausage / kielbasa / saucisson sec ( dry cured sausage)
"The Small Print"
Maximum class size is 8 people, allowing everyone to fully participate
Class begins at 6:00 p.m. and runs 2-3 hours
Class location: Central Park Farms 527 - 224th street, Langley
Cancellation: refunds given up to 14 days prior to class. After that refunds will only be given if we can fill your spot.
Price includes a package of each product to take home, all recipes, and a full meal