Live Great Food | Butchery 101
SUNDAY, MARCH 31 • 12:30 - 3:30 PM
Learn to make fresh sausage using hogs raised right here in the Chippewa Valley. A local farmer will join the class to discuss sustainability, economic issues and health benefits from working with local farmers and their livestock, and will answer your questions about all things hog related.
This 3 hour class will cover how to trim and grind your pork, the proper ratio of fat to lean trim, and how to determine the amount of seasoning you add to your recipe. You'll learn to stuff the sausage into fresh casings perfect for upcoming griling season, and will make ready-to-eat sausage for homemade pizzas, rice bowls, cabbage rolls - you name it! Finally, we will look at tools and equipment of the trade, and discuss proper maintenance and how to safely use each piece. We will make:
- Breakfast Sausage
- Herbaceous Green Chorizo
- Wisconsin “Brat” dogs
Each participant will be provided a handout complete with the class curriculum, easy to follow recipes and instructions as well as a list of local farmers, butcher shops & resources for all of your pork needs! We'll eat our creations for lunch and each attendee will go home with enough sausage for another meal. Class Size is limited. Cost is $50.