This sausage workshop will teach attendees about the many different types of sausage and its production. The workshop will go through the process from start to finish, from meat selection to consumption, and discuss different ways to create flavorful sausages.
Participants will learn the following:
Local farms and sources for finding sustainable meat
How to select meat for sausages
Information about fat content and the good fat you want in your sausages
How to grind meat for sausages
Natural vs artificial casings
How to proportion and weigh ingredients depending on the type of sausage
How to stuff sausages
Basics of cooking sausage
All participants will take home their own sausages from class!
This will be an in-person class. Chatham University’s current policy states that mask-wearing is required indoors, regardless of vaccination status.
Refunds will be issued up to 48 hours before the class.
Chatham Alumni receive a 10% discount! Use code ALUMNI at checkout.
This workshop is sold out! Please add your name to the waitlist to be notified if tickets become available.
Instructor: Ben Buchanan
Ben Buchanan was born and raised in the Pittsburgh region and has 19 years of experience in craft butchery. As a husband and father of three, he founded Unified Fields in 2020 with the mission to give more people access to wholesome local meat and empower farmers to have a better channel to market their products. He is passionate about teaching the trade and helping others develop skills to be successful through direct training services and mentorship for startup butchers.
