Sausage-Making: History, Art, and DIY - with Slow Hand BBQ
Date: Monday, October 21
Time: 6:00 PM - 8:00 PM
Location: Slow Hand BBQ, 4450 N Prospect Rd, Ste S-1, Peoria Heights, IL 61616
Homesteaders, if you've raised and butchered your own pigs, you might be wondering what to do with the surplus meat. Why not transform it into delicious, nutritious sausage?
Join Michelin-Star Chef Josh Lanning of Slow Hand BBQ for an engaging and educational Sausage-Making Workshop. On October 21st, Josh will guide you through the rich history and culinary art of sausage-making.
We'll start by exploring the fundamental question: Why does sausage exist? Then, dive into the craft of sausage-making with Josh's "master-ratios"—the perfect balance of proteins, fats, and spices. We’ll also discuss the importance of meat sourcing and how the diet of the pig can affect your sausage.
What you'll learn:
- The theory behind sausage-making and meat sourcing
- Techniques for making both bulk and encased sausages in a home kitchen
- Equipment options and ingredient sourcing
The workshop will conclude with a live demonstration and sausage tasting! Don’t miss this opportunity to learn the art of sausage-making and enjoy your creations.
Fee: $20 per person (cash or check made out to Illinois Extension accepted on the day of the class if not paid online)
What to bring: Your questions and enthusiasm for sausage-making!
Additional details:
- Please arrive 15 minutes early to allow for parking and finding the venue.
- This class will be held in a commercial kitchen, so please wear clean clothes and shoes, and tie up long hair. Gloves will be provided for any hands-on demonstrations.
For more information or questions, contact Nick Frillman at frillma2@illinois.edu or call (309) 663-8306.