Field to Table:

Venison Sausage

 
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Students will learn the prepping, seasoning, grinding and stuffing 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.

Nicky Briggs, Wallowa County resident & whole animal butcher, will teach his deep knowledge of meat processing.

Monday, October 30, 2017

5:30 pm - 8:30 pm
Course Fee: $99

Class size limited to 10 students.
 

99.00
Quantity:
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