Fathers Day Sausage Making Party!
Saturday, June 15, 2013 from 10:00 AM to 1:00 PM (CDT)
Bring a Dad! Send a Dad!
Want a special Father’s Day that you and your Dad will always remember? Why not celebrate the rich old world tradition of ! Red Meat Market is proud to introduce another unrivaled hands-on meat experience with our premiere sausage making and tasting class. You will be taught by the best; Wisconsin's Master Butcher and award winning sausage maker, Joe Parajecki. (LINK http://www.redmeatmarket.com/culture/detail/joe-parajecki-a-chicago-butcher-with-heart)
To many of us from the Midwest, the summer season is about two things: cold beers and tasty sausages. Joe will lead and teach you all you need to know about how to make great sausage! You’ll mix, stuff and learn to link sausages by hand just like an old German sausage maker!
Learn to make Four Classic Sausages
- § Traditional Breakfast Sausage
- § Wisconsin Beer Brats
- § British Bangers
- § Sweet Italian Sausage
Making sausage may sound as archaic today as churning your own butter, but it is not as intimidating as it sounds. Not only is it fairly easy, it is very gratifying to know and you’ll be able to control the freshness of the ingredients! Joe says, "Butchering is not a job it is a passion. I am a butcher not a meat cutter. One advice I have for new butchers is to learn where your animals come from”. The knife becomes an extension of your hand and the meat an extension of the land". You'll enjoy working with fresh pork that was locally pastured less than 250 miles from Chicago. Locally pastured meat is better for you, raised without any antibiotics, hormones or steroids. Our Red Meat Market Pork is gently raised by Local Pork Farmers in SW Wisconsin, in green pastures under blue skies. This natural and humane care makes the meat taste sweet and tender.
Our special Make, Cook & Carry Butcher classes offer foodies, grillers, chefs and meat lovers the opportunity to learn the art of butchery from Master Butchers beginning with how to break down a carcass, to the art of cooking local fresh meats with Chef Ryan Hutmacher of The Centered Chef. Specific to this Sausage class, participants will have the opportunity to take home 6-8 pounds of the sausage they made. The class will be held at The Centered Chef Studios, a pristine culinary kitchen and event location with easy access by train or available street parking! Our Sausage class includes a free Red Meat Market Baseball cap and a delicious meal of sausage you (and your Dad) just made!
Chef Ryan will demonstrate how to prepare your tasty sausages and serve up "deliciously sausalisous" dishes after class! You’ll enjoy the fruits of your labor with a hot tasty link on a homemade bun with onions, peppers, and mustard! Don a dirndl or lederhosen, and you and your Dad might forget you're not in Germany!
Open to everyone, husbands, daughters, moms, uncles, grandpas and sons! Treat your family or give it as a gift! But hurry! Reserve your spot now – we fill up!