Sausage Making Workshop

Carousel screen shot 2019 05 01 at 8.26.36 am
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. 

What's Provided

All materials and ingredients are included.

Cancellation Policy

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BRING IT BACK

MORE ABOUT YOUR HOST

We inspire people to grow, cook and enjoy good food through community development projects, program development, and facilitation.

Sugar Beet Schoolhouse is a community kitchen and classroom in River Forest, IL. Our mission is to get people excited about the joys of growing, cooking and sharing food together.
We offer cooking classes, camps and homesteading workshops that invite our community to learn the joys of taking care of ourselves and each other.
Our space is super fun and sweet and we can't wait to share it with you!

EXPERIENCE REVIEWS

  • Thumb 8741266449af6053115f326bb22e57f1 bigger
    Jeff C.
    Reviewed on 06/29/19

    Fantastic class. Great teacher. Answered all our questions. Also, great tips. Got to make some sausage, and took some home. Excited to try them (after they season up for a day). We made brats and italian sausage. The brats might be the best brat I have ever had. I walked away thinking I could go to a butcher, get a 70-30 mix of pork and fatback ground for me and make sausage at home.

    Fantastic class. Great teacher. Answered all our questions. Also, great tips. Got to make some sausage, and took some home. Excited to try them (after they season up for a day). We made brats and italian sausage. The brats might be the best brat I have ever had. I walked away thinking I could go to a butcher, get a 70-30 mix of pork and fatback ground for me and make sausage at home.

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