Basic Sausage Making (SOLD OUT)
Come learn the art of preparing French, Spanish, and Italian-style links, among many other varieties. You’ll learn how to select the right meat and trimmings from the appropriate muscle groups, how to get the ideal meat-fat ratio, and how to grind, flavor, and stuff your sausage of choice. You’ll also learn why it is that handmade sausage is so often much better than its grocery-store counterpart. At the end of the class, we’ll shed the aprons and gather around our table for a light meal.
Take-home perks: Students will go home with roughly 5 lbs. of links for their frying pans and freezers, plus recipes.
Experience required: None.Mary Kay GehringInstructor
dateJuly 18, 2017
time5:30pm - 8:30pm
How much meat students take home at the end of each class depends on the protein we use for that class and the type of class. In some classes we cook and eat all the meat we work on and students do not go home with anything. In others, a pig butchery class for instance, students split up and go home with all the meat we butcher. The animals we buy for our classes do not come to us weighing exactly the same. While we have a pretty good idea, within 10-20 lbs, as to how much we will end up working with, we cannot give exact numbers. We have, however, provided general estimates in all our class descriptions. We do our best to price the classes based on the average weights of the animals we have used for past classes. We also do our best to split up the meat as evenly as possible, but there are only two tenderloins on an animal, so....you get the idea.
Most classes have a 10-12 person limit. We do not hold classes if we have fewer than 8 people signed up.
The majority of our classes occur in rented commercial kitchens in Portland. The kitchens are most often in central, accessible areas of Portland, and are typically close to downtown. Currently most of our classes take place at Plaza del Toro, 105 SE Taylor St. in Portland. Occasionally, classes occur on farms, or in other locations, that are further away. We announce the location to students once they have prepaid for a class and the class date is near. If the location is outside of Portland, we usually mention this in the class description. If you have concerns or questions about the location before you register for a class, please feel free to call or email us.
WHAT TO BRING
Please bring an apron (or plan to buy a PMC apron upon arrival) and wear closed-toe shoes. If you would like to bring a cooler for your meat, feel free. We'll provide the rest.
Once you have paid to reserve your spot in a class, you will receive a notification of your reservation by email. As the class date nears, we will send a separate email to you with class details and location. If you are signing someone else up for the class, keep in mind that we will send all class emails to the email address you provide us with.
Our classes greatly depend on enough students pooling their money together to purchase the meat needed for each class. For each class, we order all animals several weeks ahead of time. If everyone dropped out of the class at the last minute, you are still technically the owners of those animals. For this reason we must have a refund policy that covers the cost of the animals no matter if a student can make it or not. If you wish to still get your share of meat, even though you can’t make the class, we can arrange for that but will need to know ahead of time. Our policy is as follows:
- If students cancel 7 or more days before the class date: 100% will be refunded.
- If students cancel 3 to 6 days before the class date: 50% will be refunded.
- If students cancel with less than 2 day’s notice before the class date: 0% will be refunded.
We reserve the right to cancel or reschedule any class due to low attendance or other conflicts. If this occurs, all participants will be notified and offered a refund or a spot in other scheduled classes.