In Good Taste: Hands on Artisan Sausage Making

Sausage elevates the butcher’s craft to an art form. With a meat grinder, food processor, or just a sharp knife, and the knowledge of a few basic techniques, superior sausage is easy to make at home. In this class you will learn to choose and trim meat, prepare fragrant spice mixes, and grind and stuff sausage links. You will taste your creations with an assortment of mustards, great bread, and salad.

Randall is the former owner of what is now Viande Meats in City Market. He has taught his butchery crafts at Western Culinary Institute and is now teaching at OCI.

Spicy Italian Sausage
served with Gorgonzola Polenta

Tuscan Links
with Roasted Red Pepper and Onions

Crépinette
Pork Sausage, served with a White Bean Salad