Sausage Three WaysMonday
March 10, 2014 — 06:00 PM to 09:00 PM
Instructor: Sarah Fish Member:45 | Non-Member:50 | Materials Fee: 21 Enrollment Max: 8
Join Chef Sarah Fish of The Hungry Fish Cafe and learn to make three kinds of sausage using pasture raised local pork, free range chicken and grass fed beef. A traditional breakfast sausage will showcase the fresh pork, and the Citrus Chicken sausage will wow your most critical dinner guest. Plus, try your hand at a beef Andouille recipe to use in gumbos, soups and stews. You’ll go home with recipes to use outside of class using the sausage you’ll learn to make that night.