In this butchery class, you will learn how to make sausages from scratch. During this evening we will talk about the hows and whys of different sausage styles, whole animal butchery and animal husbandry as we cut, grind, season, taste and stuff our own sausages. Secrets of sausage making will be shared and passed on to the next generation of sausage lovers. Each student will take home a variety of sausage of their own making (about 3 pounds). We will also provide beverages and sausage-y snacks and you will leave with a new found respect for the humble sausage.