April 29 – Fresh Sausages

Fri, April 29, 6:00 pm - 9:30 pm

April 29 – 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 staff, guests, and their loved ones at home, we are requiring students to wear a N95 or KN95 mask, in addition to showing proof of vaccination and ID to attend in-person events in our space. We will have some extra masks on hand in case you don’t have one, but please make sure all guests in your party 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. We are keeping doors and windows open as much as possible to assist in airflow, so consider dressing more warmly than you would otherwise. Thank you for your help keeping each other and our staff safe!

Itching to get back into the Pantry kitchen, but still feel hesitant about the end-of-class dinner party? We get it! We are happy to pack up your meal at the end of class for you to enjoy at home. We’ll check in at the start of class to see what you’d prefer!


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