This event is available only at the host's venue. Please book from the available dates listed.
5 - 100 Guest(s)
In this butchery class, you will not only learn how to make sausages from scratch, you will get your Irish on with bangers, corned beef and cabbage sausage and a beer sausage. No one in the neighborhood will be more ready for St. Paddy's day than you!
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 wine and sausage-y snacks and you will leave with a new found respect for the humble sausage.
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I am a San Franciscan by GPS, but an Iowan in my DNA. I am a trained chef and worked in San Francisco for eight years watching and participating in the growth of the sustainable food industry via restaurants. Later I worked for five years as a sommelier and wine buyer, then redirected my food focus and decided to learn the trade of butchery at Whole Foods Market. With thirteen years experience in that profession, I am a journeyman butcher and a proponent of "less meat, better meat." I worked as the Head Butcher for Prather Ranch Meat Company, and earlier as the Head Butcher at The Local Butcher Shop in Berkeley. Even early in life I was involved in food, growing up on a farm in Iowa, canning and cooking with my mother and farming and ranching with my father. In my spare time, I learn as much as I can about orchardry and the organic farming of small grains. I also make great pies.