Sausage Making

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Sausage Making
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Portland Meat Collective says
Come learn the art of preparing French, Spanish, and Italian-style links, among many other varieties, with Mary Kay Gehring, Oregon Food Bank instructor and former owner of Viande Meats (now Chop butchery). You’ll learn how to select the right meat and trimmings from the appropriate muscle groups, how to get the ideal meat-fat ratio, and how to grind, flavor, and stuff your sausage of choice. You’ll also learn why it is that handmade sausage is so often much better than its grocery-store counterpart. At the end of the class, we’ll shed the aprons and gather around our farm table for a light meal. Sign up here: http://www.pdxmeat.com/2015/07/06/sausage-making-8-17-15/.
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By: Portland Meat Collective

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