Grilling season is just around the corner, but sausage-making season is year-round! Come learn the art of preparing French, German, Spanish, and Italian-style links, among many other varieties, with Camas Davis, founder of the Portland Meat Collective. Students will learn how to select the right meat and trimmings from the appropriate muscle groups, and how to grind, flavor and stuff their sausage of choice. At the end of this hands-on class, students will go home with more than enough links for their frying pans and freezers, plus recipes for further adventure.