The Secrets of Making Good Sausage
Tuesday, February 19, 2013 from 7:00 PM to 9:30 PM
Keep it on the down low, but Brooklyn Cured is about to share its secrets to making amazing sausages at our next sausage-making class on Tuesday, February 19 at 61 Local in Carroll Gardens. The class includes tastings of the sausages we will make paired with local craft beers.
We will be translating our recipes and techniques for the home kitchen so you, too, can make well-seasoned, perfectly textured sausages with distinct flavors. We will discuss butchery, meat sourcing, different cuts of meat, and equipment you could use at home.
Brooklyn Cured founder Scott Bridi will teach the class. Students in the class will get hands-on practice making sausage mixes and stuffing them into natural casings. And you'll even get to take home some of the sausages we make.
61 Local is a fantastic public house that is committed to serving the best locally crafted food and drink around. We think its the perfect venue for a class about the craft of hand-made sausages.
When & Where
Brooklyn Cured is based on the traditions of Italian-American pork stores, the Lower East Side deli, the French charcuterie, and the German beer garden. It is a labor of love that creates delicious meaty treats such as fresh sausages, hickory-smoked bacon, country pate, and pastrami. All of our products are handmade in small batches to assure quality and pinpoint seasoning and texture.