SAUSAGE MAKING 101 w/ BUTCHER / CHEF THOMAS FRITZINGER, NOVEMBER 14TH at 5PM, $75 PER PERSON

Learn the timeless craft of sausage making in this hands-on workshop designed for beginners and enthusiasts alike. We’ll cover everything from selecting meats and seasonings to grinding, mixing, stuffing, and cooking techniques. Whether you’re looking to make fresh breakfast links or smoky bratwursts, this class gives you the foundation to start crafting sausages safely and confidently at home. Please bring paper; note-taking is encouraged! By the end of the session, you’ll go home with a deeper understanding of the science and art behind sausage making — and a few sausages of your own! Class Length and Format: 3 Hour Class Lecture & Demo (1 hour) Hands-On Workshop (1.5 hours) Q&A + Tasting / Wrap-Up (30 mins) Course Will Cover: Food Safety & Cleanliness The Importance of Fat Best Cuts to Use for Sausage Grind Basics Seasoning & Mixing Basic Spice Formulations Casings & Stuffing Different Flavor Profiles