Making quality sausages at home doesn't have to be a grind!
Join Brock (“The Butcher”) Hetchler and Chef Jaclyn Beckmann inside the L’OCA Labs Signature Suite Kitchen for Sausage Making 101: The Wurst Case Scenario!
In this hands-on class, Brock the Butcher and Chef Jaclyn will cover every aspect of sausage making, from crafting different spice blends to choosing the ideal protein, grinding, mixing, stuffing, and of course, how to best cook your sausages!
We’ll kick Sausage Making 101: The Wurst Case Scenario off by diving straight into the basics – dicing a boneless pork shoulder (our 'meat block') into grinder-friendly chunks.
Then, it's your turn to grind your chosen meat and mix your sausage filling (that's 'farce' in chef-speak) to the perfect texture.
Everyone will take a turn using our hand-crank stuffer to fill their casings, learn from the pros how to twist each sausage link, and finally, we’ll share how to best package your fresh sausages for maximum freezer life.
Chef Jaclyn will then demonstrate the best ways to cook our sausages, and we’ll conclude with a delicious sausage tasting session, complete with L’OCA mustards, house-cut fries, and perfectly paired beers and wine!
THINGS TO KNOW
For 18+ Only
Please arrive 10-15 minutes early to allow for seating.
Registration for in L’OCA Classes and Events are filled on a first-come, first-served basis, and require full payment.
We reserve the right to cancel any class that fails to meet a minimum enrollment, scheduling conflicts, chef availability, or other unforeseen circumstances.
If for any of the above reasons a class or event is canceled, you will be notified via email and issued a full refund to the original method of payment.
Refunds are only available for cancellations received 48 hours or more prior to the class.
INSTRUCTOR
Jaclyn Beckmann & Brock Hetchler
