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North House Folk School
North House Folk School
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All Ground Up: Sausage Making

Make your own sausage flavored the way you like it using your favorite meats. As a class, we will make and take 4-5 kinds of sausage of your choosing from a list of about 10 varieties. These will be fresh, non-smoked, non-cured sausages like bratwurst, breakfast sausage, Moroccan, Polish, Italian, Chorizo and more. Sausage meats include pork, chicken, bison and elk and your own wild game (e.g. venison). Learn how to grind, season (using no MSG, no preservatives), stuff, cook, eat, and serve the best sausages in the world - taking home about 25 lbs of fresh sausage! Homemade, handmade, fresh from your kitchen, it doesn't get any better than this.

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.

Dates

Sat, Jan 14, 2017 - Sun, Jan 15, 2017 Course Full - Please call for wait list
(Early bird tuition deadline: 12/03/16)
New! Sat, Feb 11, 2017 - Sun, Feb 12, 2017 Course Full - Please call for wait list
(Early bird tuition deadline: 12/31/16)

Course Details

Length in days:
2

Hours:
9am-5pm

Tuition:
$170.00 per student (Regular rate)
$150.00 per student (Early-bird rate)

Materials:
Varies (approx $60-$90)

Levels:
Beginner to Advanced

Age with adult:



Making it happen:
  • When should I enroll?
  • Do you take last minute registrations?
  • When will new course dates be posted?

You will need the following tools for this class:

  1. cooler to bring home your sausage (about 25lbs)
  2. apron
  3. short sleeve shirt (it gets hot in the kitchen!)
Once registered, students will receive a confirmation packet in the mail that may offer additional optional tool recommendations and suggested reading.
Jay Arrowsmith DeCoux Jay Arrowsmith DeCoux

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
All Ground Up: Sausage Making

All Ground Up: Sausage Making

All Ground Up: Sausage Making