April 10 – Fresh Sausages

Sun, April 10, 10:00 am - 1:30 pm

April 10 – Fresh Sausages

Just in time for grilling season, we’re learning how to make fresh pork sausages at home! Eileen Chou 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 sweet Italian sausage, a spicy Mexican green chorizo sausage, and for fun (as well as visually appealing!) a pork, beet, and onion 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 grill (weather-permitting) the sausages at the end of class and enjoy them with homemade brioche buns and a selection of pickles including traditional sauerkraut, El Salvadorian curtido, and dill pickles.

We are excited to welcome you into our space and would like to remind you of our covid policy. For the safety and comfort of our guests and staff, we are requiring proof of vaccination and ID to attend in-person events in our space. Please make sure you and your guests know to bring either their vaccination card or a photo of their card as well as their ID. If you have had symptoms of covid or if you have been in close contact with someone with covid in the past 10 days, please follow the current CDC guidelines. If you are sick, please stay home. Guests may be required to wear a mask during instruction, depending on the local transmission rate at the time of class  (we will have some extra masks on hand if needed). Thank you for your help keeping each other and our staff safe!


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