Basics of Sausage-Making 2014
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Brown County Culinary Kitchen
2900 Curry Lane, Green Bay, WI 54311
About Basics of Sausage-Making 2014
Did you know that sausage making dates back as far as 500 BC in ancient China, Rome, and Greece? Sausage making is an important skill for hunters to learn to use up extra venison after the big hunt. It is a way of preserving meat that continues to be an important part of Wisconsin culinary culture.
Door County native Gary Guth will teach participants how to make fresh homemade sausage without the surprise ingredients that store-bought sausages often contain. Guth trained at the National School of Meat Cutting and worked in the meat industry for forty years. He was meat department manager at Sure Way Stores in Green Bay and De Pere; the director of meat and deli operations at Jubilee Foods in Green Bay; and most recently human resources manager of food service operations at Meat Processors, Inc. in Green Bay before retiring in 2011. Guth now enjoys spending time making fresh sausage and curing meats at home. He'll share his secrets of this culinary art with you in this beginner's class.
Registration deadline is Oct. 30, 2014
$40 per person, includes instruction, food and materials
Full refunds will be given up until the start of the workshop. Once the workshop starts, fees are non-refundable. Workshops are subject to cancellation if they do not have sufficient enrollment.
For additional information on this offering or others, please contact St. Norbert College Language Services at 920-403-3494 or firstname.lastname@example.org.