It's summer so of course it's time we make some summer sausage. Nawww, that doesn't make sense. Traditionally, it's a cured, cooked, semi soft sausage made in the winter for consumption during the summer. We have the benefit of refrigeration but with hunting season right around the corner NOW seems like the perfect time to have a summer sausage throw down! We will be using a combination of beef and pork but summer sausage is a perfect use for wild game.

This is a MAKE and TAKE workshop. Everyone will be hands on making and then taking home a couple pounds of freshly made summer sausage (cook at home). You will get a small class, hands on experience, details on the formula and why each ingredient is used. Everyone will take home about 2 pounds of cased summer sausage to cook and share. This workshop is perfect for the meat hobbyist, hunter or meat enthusiast.

Space is limited, reserve your spot asap.

Cost: $95.00

You can enroll for the workshop at the following website: www.utmeat.com