Date(s) - 03/18/2018
2:00 pm - 5:00 pm
East Forty Farm and Dairy
Make you own sausage using traditional sausage making techniques during this class. From selecting the best cuts of pork; choosing appropriate casing size; curing and aging; and non traditional sausage styles – this class is for the complete novice, or for someone looking to update your skills.
And the best part – you will be able to take home what you make.
Taught by East Forty Farm’s own Neal Foley who trained at Ballymaloe Cookery School, has raised livestock for over 20 years, was a purveyor of products to Seattle restaurants and ran a catering business practicing nose to tail cooking.