Many of you have longed for (and requested!) this very class. A whole day dedicated to that decadent part of the pig harvest that combines the complexities of flavor, fat and thrift. The place where all your scraps go and then constitute the most eloquent amalgamation achieved by humanity.
Come learn to make 3 or 4 (depending on the student turnout) variations of this one prize product: fresh sausage. You'll start by carving a pork shoulder for the meat (pastured pork of course, from Sea Breeze Farm, Vashon Island), then grind, mix, stuff and link each banger yourself.
You'll also take home the fruit of your labor: 4-5 pounds (8-10 large links) of your own hand-made sausage, a $75 value.