Professional Butcher Steve Ford of Butcher's Best in Newtown will instruct the class in the basics of making sausage in both loose form and in casings. After fabricating the sausage, the class will make sauces and side dishes to accompany the day's work.
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Broccoli Rabe Pork Sausage in casing (tossed with homemade fettuccini)
Chicken Chorizo in casing (sliced with Mango bbq sauce and Asian slaw tacos)
Fresh and dry Fennel sausage patties (tomato sambuca sauce)
Chicken Sundried Tomato sausage patties topped with an olive caprese ‘salsa’
