All Ground Up: Sausage Making
Learn how to make sausage at home using your own kitchen equipment, considerations of where and what to buy, and suggestions on what your sausage making needs are. A background will be given so you can adapt these principles to make any sausage on your own, using any ingredients you wish. Plan to take about 25 lbs of various sausages of your choice to enjoy and share with friends at home. Bring your own wild game if you have it available.
DatesSat, Oct 01, 2016 - Sun, Oct 02, 2016 Nearly Full
$150.00 per student (Early-bird rate)
You will need the following tools for this class:
- cooler to bring home your sausage (about 25lbs)
- short sleeve shirt (it gets hot in the kitchen!)
Although Jay is a native of southern Minnesota, he has made Grand Marais his home over the past few years. As a former North House Intern, wilderness guide, and former student of Craig and Dianne Peterson, Jay brings a mixed bag of skills and stories to the classroom. Apart from making mouthwatering meats, Jay is an avid runner/biker and is an advocate for the use of lard. He runs the Art House Bed and Breakfast with his wife (and fellow instructor) Rose Arrowsmith DeCoux.
More about Jay Arrowsmith DeCoux