WEDNESDAY | MAY 16th | 6:30 – 9:30 pm  

PRICE | $40 – 80 / PERSON PLUS $15 MATERIALS FEE                                                       *work trade & scholarship available

LOCATION South Berkeley, address given at registration.


From simple to complex, the art and science of making sausage is a basic kitchen skill that anyone can acquire.  Come and learn to do so, hands on and in community. From easy sausage patties to professional looking sausage links, we will learn the whole process step by step.  We will break down and then grind are pork into fresh sausage as we learn the ins and outs of ‘building the emulsion’ that makes for tender juicy deliciousness. After tasting our fresh sausage, and correcting the flavors, we will go on to make sausage links by hand for people to take home to enjoy the fruits of their new skill.  Each class covers sourcing animals, knife safety, hands on butchery as well as the recipes and techniques to put to use with your delicious bounty of take home fresh home made sausage. but most importantly, we will learn the how to and the why of traditional cooking wisdom as we reclaim and rebuild our foodshed.


Lam Butchery Wkshp photos (8 of 12)


This class will cover, hands on, the ease and practicality of making sausage at home. We will identify appropriate cuts of meat, equipment for grinding and stuffing, ingredients for seasoning and proper cooking. We will also talk about the dry curing process including the pros and cons of curing salts (nitrates), when they can be left out and when they are essential for success and safety.


Learn the foundations to good cooking hands on

Making sausage in community, this class is a lesson, a get together, and a feast. One that immerses us in the fundamental skills and techniques that form the foundation of good cooking, all while we cook a local, seasonal dinner.  

Practice the cooking skills of a restaurant chef

Cooking is a vast world to explore, a language to learn, and a skill that allows us to eat delicious, nutritious food more economically, giving us the flexibility to take the flavors of the season and turn them into the food we want to eat.



pkitchen (147 of 283)
Home Sausage Production



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