Just in time for grilling season, we’re learning how to make fresh pork sausages at home! Jaime Sorgente will be teaching the basics of ingredients and ratios, as well as how to get the flavor, texture, and consistency that you’re after. You’ll make a variety of sausages including a classic bockwurst sausage made with veal, pork, and milk, an Argentinian chorizo sausage made with beef and pork, and a New Orleans-style smoked pork andouille sausage. You’ll leave with the knowledge to start developing your own sausage recipes as well as a newfound appreciation for these tasty links. We’ll eat the sausages at the end of class and enjoy them with potatoes röstis, crusty bread, chimichurri, mustard aioli, and pickled onions.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.