Introduction to Sausage Making with 4505 Meats' Ryan Farr
Friday, April 1, 2011 from 6:00 PM to 9:00 PM (PDT)
San Francisco, CA
Ever wanted to learn to make sausage? Now is your chance! Join Ryan Farr of 4505 Meats in the Macy’s Cellar in Union Square for a hands-on introduction to sausage making.
Participants will learn to make three different types of pork sausage; Farr will show what cuts of meat are best for the lip-smacking links; how to grind, season and stuff the meat; and offer recipes on how to cook with and enjoy the finished product.
Light appetizers will be provided and all participants will take home a few pounds of their finished work. The class is limited to 15 participants, so everyone has ample time to ask questions and leave feeling confident in their newfound sausage-making skills.
Ryan Farr started 4505 Meats in 2008 after spending many years working in restaurants, including San Francisco's Fifth Floor and Orson. In additional to regular butcher classes and whole animal demonstrations, Ryan keeps a blog where he documents his experiences cooking underappreciated parts of the animal at www.4505meats.com
4505 Meats buys whole, pasture-raised animals whenever possible and sources them from local farms and ranches. Some recent sources include: Marin Sun Farms, Magruder Ranch, Prather Ranch, and Devil's Gulch Ranch.
This class is co-sponsored by CUESA, the Center for Urban Education about Sustainable Agriculture and Macy's.