Sustainable Meats: Fresh Sausage Making Workshop in Bolinas

March 10, 2018 1:00 pm
March 10, 2018 4:00 pm
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Bolinas Location
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271 Poplar Rd., Bolinas, CA, United States, 94924

Food today has lost some of its artisan qualities, but we’re bringing it back by making our own sausage and of course we are using and featuring local sustainable meats. You won’t find any pre-made, nitrate and preservative filled meat casings here, it’s all local, organic, natural flavors spicing up this sausage, starting with our best local meats. 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 those with your knowledge on the lost art of sausage-making.

The class will be small and longer than usual, but never fear you get to drink a few beers and much on some house made grilled brats with homemade sauerkraut and mustard while we grind, flavor and case. Each participant will get to bring home 4 of each of the sausages we make in class!
This is the perfect class for those that have a kitchen aid and want a new fun attachment (Grinder & Stuffer)

Recipes: Pork Breakfast Sausage, Minted Lamb Merguez, Spicy Italian Sausage, Mango Jalapeno Chicken Sausage, Sheboygan- Style Brats

Class Type: Educational, hands-on cooking class

Class Notes: Using local and sustainable meats from Marin County.

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 organic fruit and vegetable distribution and advocating for small organic global producers.  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 culinary 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. She is a big fan of riding the waves, horses and believes in looking within more than not.  Contact Nissa