Food today has lost some of its artisan qualities, but we’re bringing it back to today by making our own sausage. You won’t find any pre-made, nitrate and preservative filled meat casings here, it’s all natural flavors spicing up this sausage. Good sausage makers today get picky about what goes into their sausage in the same fashion wine producers are selective about their grapes. The origin of meat processing has been lost in antiquity, and we want to walk you back, if but for a night, to the way things were. This class will explain the fresh sausage and take you through the steps of making different kinds. We’ll also talk about different casings and techniques that provide varied results, and let you happily indulge in your sausage bounty. Use the skill to produce elegant appetizers or perfect main dishes the old-fashion way, and impress those with your knowledge on the lost art of sausage-making.
Recipes:Lemon Chili Mint Chimichurri Lamb Sausage Kabobs over Persian Rice, Sundried Tomato & Herb Chicken Sausage Pizzas, Sweet & Hot Italian Sausage and Olive Linguini
Class Type: Individual, hands-on cooking class
Class Notes:Learn how to use a Kitchen Aid attachment to make homemade sausage at home
Evan is no stranger to the food world. He’s held almost every job in a restaurant, from the kitchen to the front door. He has over 15 years of experience cooking and eating in New York City, Rhode Island, and Maryland. He formalized his knowledge at Johnson and Wales University through a degree in Restaurant Management, inclusive of a foundation in Culinary Arts. Making Croissants was his favorite class. He has also stood in the front of the classroom teaching young adults and children. He now styles food for the advertising and editorial industry, and his work has appeared in Men’s Health (Eat This Not That), Cosmo, and Good Housekeeping to name a few.