NEBS is offering two sausage making classes instructed by Matt LeClerc of Valley View Farm. Matt has taught meat-cutting, sausage-making and agriculture for many years. The class will cover the basics of making sausages, both cased and uncased with different spices and flavorings. We will discuss meats, meat-to-fat ratios, equipment, sanitation, stuffing, fatties, cooking techniques, and answer any other general questions. Students will have an opportunity to make Italian sausage (hot & sweet), breakfast sausage and kielbasa.
Class includes a sausage lunch as well as some sausage to take home, so bring a cooler and ice. There will be a class on Saturday and one on Sunday. Classes will run from 10:00 A.M. until around 2 or 3 P.M. depending on questions, etc. Class size is very limited and classes will be assigned on a first-come, first-served basis. Last year’s classes were a huge success, so please sign up early. Cost of the class is $100 for NEBS members and $135 for non members (Includes a 1-year membership to NEBS)