Event Date(s)
Event Time
-
Location
Slow Hand BBQ
Event Fee
$20.00
County
Peoria
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. 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.
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.
If you need a reasonable accommodation to participate, please contact
Program Areas
