Brooklyn Cured is excited to be bringing the heat in the middle of winter with its Sausage-Making Class on Tuesday, January 17 at 61 Local in Carroll Gardens. 61 Local is a fantastic public house that is committed to serving the best locally crafted food and drink around. We think its the perfect venue for a class about the craft of hand-made sausages.
Our class will be dedicated to beloved spicy sausages such as Mexican-style Chorizo and our Lamb Merguez, which we like to call BME: Best Merguez Ever. Yes, we can talk trash. But more importantly, we can back it up. We'll be sharing our secrets to making well-seasoned, perfectly textured sausages with distinct flavors. Brooklyn Cured founder Scott Bridi will teach the class. Students in the class will get hands-on practice, you'll even get to take home some of the fruits of our labor.
As an added bonus, we'll have a tasting of the sausages we make paired with craft beers offered by 61 Local. The sausage and beer tasting is included in the price of admission. 61 Local features local producers such as Sixpoint Craft Ales and Red Hook Winery. They even have Kombucha Brooklyn on tap! These are beverages that promote higher learning, for damn sure.
When & Where
Brooklyn Cured is based on the traditions of Italian-American pork stores, the Lower East Side deli, the French charcuterie, and the German beer garden. It is a labor of love that creates delicious meaty treats such as fresh sausages, hickory-smoked bacon, country pate, and pastrami. All of our products are handmade in small batches to assure quality and pinpoint seasoning and texture.