Food today has lost some of its artisanal qualities, but we’re bringing it back 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, starting with our best local meats from our neighbors at Fleisher’s. 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 an afternoon, to the way things were. This class will explain the generalities of fresh sausage making as well as take you through the steps of making a variety of meat sausages and learning how to flavor them with fruits, vegetables and spices. 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 others with your knowledge on the lost art of sausage making.
Recipes: Apple-Rosemary Chicken Sausage with Sautéed Kale; Spicy Herbal Pork Sausage Baked with Tomatoes, Potatoes, and Green Peppers; Swiss Chard-Rolled Beef Sausage with Vegetable Ragu; Grilled Herbal Pomegranate Lamb Sausage with Figs and Green Salad
Class Type: Educational, hands-on cooking class
Class Notes: Using local meats from Fleisher’s, learn to make sausage!
Host: Nissa Pierson
Nissa Pierson, Managing Director of Ger-Nis Culinary & Herb Center, approaches life
head-on, believing that whatever one does in life one should do at full capacity. Noted Marketing expert, accredited recipe writer, and herb farming extraordinaire, Nissa Pierson has led the way for Ger-Nis International LLC and Ger-Nis Culinary Center for nearly a decade, pioneering a new course for Fair-Trade & Organic Fruit and Vegetable Distribution. This cat proves that an active curiosity actually just makes you better prepared for the many things life throws at you. This curious approach led her to tending giant basil fields in the California landscape which turned into selling herbs on massive scales for others which turned into selling herbs on massive scales for herself and their growers which, in turn, gave birth to the center we know and love today. She craves travel, seeking fresh herb and organic conversation throughout the world. Nissa is a self-taught cook, employing truly tried-and-true techniques not found in so many other places, lending a deliciously, unique quality to every dish she prepares. In her past life of herbal domination she traveled to Israel on average of ten times per year for over 8 years and she is her to share the love she found in the food. She is a big fan of riding the waves, horses and believes in looking within more than not. Contact Nissa