Intermediate Sausage Four Ways

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Intermediate Sausage Four Ways
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Portland Meat Collective says
For this hands-on sausage class, we will lead students in four different sausage-making techniques: fermented, fresh, smoked, and emulsified. Students will make Thai fermented sausage, fresh French garlic sausages, a smoked linguica, and emulsified mortadella. We'll sit down at the end of the class to taste what we make. The meal will be accompanied by sides and salads as well as paired beverages. Check out all the details here: https://www.pdxmeat.com/class/sausage-four-ways-2016-09-19
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By: Portland Meat Collective

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