Saturday, January 25
$189
10AM-2PM

Come join us at PICAchef for our “Snout to Tail” Sausage Making 101 class. Learn how master the art of making delicious, handcrafted, artisan sausages from scratch! In this in depth, hands-on class, Chef Phyllis will share with you her techniques and recipes handed down from her Italian nonna. During this class, we will cover:

· How to select the proper sausage making equipment
· Ideal meat to fat ratios
· Different grind settings and the type of sausage textures that will result
· How to season the sausage mixture and creating different flavor combinations
· Various types of sausage casings
· How to properly sanitize the equipment
· Best storage methods
· And much more

All equipment is provided for the class. Price includes an apron for you to take home ($25 value). Please bring a container with you to bring your creations home.

*Substitutions may occur based on ingredient quality and availability. Please note the protein used in this class is pork. 
Pacific Institute of Culinary Arts classes are non-refundable but transfers to another class is possible. Please visit our class refund policy page.