ABOUT THIS EVENT

Event Category

Food & Drink

Event Overview

In this hands-on class, we will cover the basics of sausage making from butchering and grinding the meat and fat, finding the right ratios of ingredients, to stuffing, linking, and cooking techniques. Each student will get to participate in every step of the way and will get to take home about a pound of fresh, hand-made sausage! 

Instructor: McCullough Kelly-Willis was first exposed to whole animal butchery and the concept of sustainably raised meat in 2013 while at Reed College in Portland, OR. She signed up for basic pig butchery with the Portland Meat Collective on a whim and she was hooked. In the summer of 2013, she moved from Portland to Chicago and decided to find a way to continue learning about whole animal butchery which led to a six-month stage at The Butcher & Larder. 

After being hired full time in 2014, she continued honing her butchery skills and learning about the wide world of charcuterie over the four years she worked as a butcher there. 

In 2018, McCullough founded the Chicago Meat Collective in the hopes of continuing her own education and creating a wider community of conscious meat consumers in the Chicagoland area.

Learn more about McCullough and Chicago Meat Collective including where she sources meat locally and sustainably. 

Minimum age

All ages welcome

What's Provided

All materials and ingredients are included.

Location