Introduction to Sausage Making

In conjunction with our Second Annual Craft Brewers' Holiday Release, this class will explore the beginning elements of how to successfully make fresh, naturally cased pork sausages including developing flavor profiles as well as ratios of fat to lean as well as salt to meat mix. Grinding and extruding techniques and technology will be discussed and demonstrated. Participants will make beer infused sausages and will also participate in the cooking the finished products.

*Second Annual Craft Brewers' Holiday Release Ticket Holders will receive a 20% off coupon to use throughout the New York Wine & Culinary Center that day.  Discount excludes the actual purchase of the class as registration is due prior to November 4th, 2017.

Class attendees may purchase any of our craft beers from our Tasting Room or Upstairs Bistro Bar to bring into the class with them.

Saturday, November 4, 2017 - 12:00pm to 2:00pm
Instructors: 
Jamie Rotter
Location: 
Hands on kitchen

Menu:

A selection of various beer-centric Sausages

Price: 
$60.00
Class: 
1 slot available
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Title:
Introduction to Sausage Making

In conjunction with our Second Annual Craft Brewers' Holiday Release, this class will explore the beginning elements of how to successfully make fresh, naturally cased pork sausages including developing flavor profiles as well as ratios of fat to lean as well as salt to meat mix. Grinding and extruding techniques and technology will be discussed and demonstrated. Participants will make beer infused sausages and will also participate in the cooking the finished products.

*Second Annual Craft Brewers' Holiday Release Ticket Holders will receive a 20% off coupon to use throughout the New York Wine & Culinary Center that day.  Discount excludes the actual purchase of the class as registration is due prior to November 4th, 2017.

Class attendees may purchase any of our craft beers from our Tasting Room or Upstairs Bistro Bar to bring into the class with them.

Title:
Introduction to Sausage Making
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Saturday, November 4, 2017 - 12:00pm to 2:00pm
Instructor: 
Location: 
Hands on kitchen

Menu:

A selection of various beer-centric Sausages

** Patrons must be 21 years of age to consume alcohol. **
The Class has ended

No more registrations are available.

Note: Must be 18 to participate in classes unless otherwise noted. Please call 585.394.7070 with questions regarding age restrictions.