When: Two different sessions of this class will be offered:
Wednesday May 14, 2014, from 6:00 to 9:00pm
Sunday May 18, 2014, from 1 to 4:00pm
Location: the Kitchen at Mallet, 2700 4th Ave S. Suite C, Seattle WA (free parking available), in Seattle’s SODO neighborhood.
Price: $130 per student, which includes hands-on learning, snacks while we work, sausage supper, wine, recipe packet and sausages to take home after the class (does not include sales tax)
Let’s make some sausages! In this hands-on workshop, Chef Drohman will show you the basics of sausage making through the preparation of two different sausages: Saucisse de Toulouse, a fresh pork sausage made famous by its use in cassoulet and saucisse au jambon fumé, a Burgundian boiled pork sausage with white wine, herbs and diced smoked ham.
We will see the sausage making process step by step, from selecting and butchering the meat to the finished sausage and every thing in between. And when the casings are all filled, we will cook them off, taste and enjoy the fruits of our labor. And at the end of the class, each student will take home some of the finished sausages as well.
To receive full details on this class, please email chef Drohman at email@example.com