LGF Butchery 101: Fresh Sausage

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Banbury Place

930 Galloway Street

Suite 217

Eau Claire, WI 54703

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Refunds up to 1 day before event

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LGF’s Foundation Class | Butchery 101 : Fresh Sausage

Open to the community, this class aims at the production of Fresh Sausage utilizing Locally Raised Hogs from right here in the Chippewa Valley. There will be conversation regarding the economical, sustainable & health benefits that come from working with local farmers and their livestock. Also, we have invited one of our local farmers to come and answer any questions & comments you may have!

We will walk through the process of making a variety of Fresh Pork Sausages. This 3 hour class will cover everything from properly trimming and grinding your pork, to seasoning, mixing your sausage and stuffing into fresh casings ready for the grill or ready to eat sausage that can be utilized on homemade pizzas, cabbage rolls, rice bowls, burgers, you name it! We will discuss the proper ratios of fat to lean trim and how that translates to the amount of seasonings you add to your recipe! We will look at tools and equipment of the trade, proper maintenance and the ease of operating each piece to make a succulent sausage that’s ready to eat or stored for the later summer months!

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 will work through several recipes including:

Breakfast Sausage

Herbaceous Green Chorizo

Wisconsin “Brat”dogs

Crepinettes

Lunch is included in this class as we will have the opportunity to eat our creations and each attendee will walkout with enough sausage for dinner when they get home.

Class Size is limited.

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Date and Time

Location

Banbury Place

930 Galloway Street

Suite 217

Eau Claire, WI 54703

View Map

Refund Policy

Refunds up to 1 day before event

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