Field to Table: Venison Sausage

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venison-sausages-with-porcini-and-sage.jpg

Field to Table: Venison Sausage

99.00

Students will learn the prepping, seasoning, grinding and stu ng of fresh venison sausages. We will explain how to reduce the risk
of food-borne illness, demonstrate mixing and grinding techniques and discuss ingredients, casing types & cooking times.
Students will take home 5+ pounds of sausage.

Instructor: Nicky Briggs
Class Fee: $99 Class Time: 3 hours

Quantity:
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A signed waiver is required for participation in all classes at Prairie Mountain Folk School. Minors must have an adult guardian sign a waiver on their behalf. Your instructor will provide a waiver form to sign at the beginning of your class.