How do you create delicious sausage from your hunting or from a harvest of a farm animal? Which cuts do you use and what is the best way to preserve and use as much of the animal without letting things go to waste?
Learn from 6th generation veteran backwoodsman Benny Finch, as he shares recipes and techniques that his family have used to make sausage that everyone looks forward to.
This is a hands-on class that will use home-harvested meats from our school. All animals used will be harvested (in advance) by our staff using humane and mindful techniques and none of the animals we use are from factory farms. We will use a 50/50 mix of our own turkeys and local heritage pork.
Students will learn what goes into sausage, the equipment used (both mechanized and off-grid), what spices and ratios needed, a discussion about nitrites and preservatives, the process involved in making sausage correctly, and how to properly preserve the sausage made in the class.
All students will have a chance to make sausage, and for those interested, you may purchase sausage at the end of the class made that day. (details below)
Date: January 29th, 9 am – 3 pm.
*There will be a working lunch. Bring a sack lunch if you wish. The class will go until the sausage is completed.
Class Size: Limited to 12
Location: The Human Path Outdoor Campus, San Antonio
*An email will go out to registered students with class details the Wednesday before the class
Gear List: The class will be outdoors under the protected pole barn. Make sure to dress for the weather. We recommend close-toed shoes and clothing you don’t mind getting dirty, as well as a box of your own latex or nitrile gloves. If you plan to purchase sausage, please also bring a box of gallon sized freezer ziploc bags to put your sausage into and a cooler with ice. We will not provide that.
Also recommended: bring water and snacks.
Sausage for Purchase: We will sell the sausage made at the end of the class to pay for the cost in raising the animals. We will provide casings, spices and the locally grown-harvested meat. Sausage will be $3/#. If you want to purchase sausage, you must email us to let us know before the class.
Class Credit: For those completing the Provider program, this one day class counts as one Animal Husbandry workshop.
Classes in this program: Quick listing for Winter 2016 Provider Classes.
HOW TO REGISTER
To sign up using a credit card, visit our Square store.
To sign up using Paypal, visit the Meetup page.
To register with a check, cash or money, order, please send us an email at: