THURSDAY, MAY 26, 2022 | 6:30 PM
with Jules Carney of The Leaping Pig Charcuterie
If you have ever wondered what goes into sausage or thought about making your own, then this HKS class is the place to start. Join us in partnership with Jules Carney of The Leaping Pig Charcuterie as he instructs you to make a quality homemade sausage. This is a basics class, but what you learn here can be carried into more advanced forms and processes. Participants will learn to make two kinds of fresh sausage - Breakfast sausage and Sweet Italian sausage. Jules will discuss everything from meat selection and spice choices to tools, preparation, and cooking. Guests will see how meat is ground in a commercial grinder versus a residential KitchenAid grinder, see how the sausages are stuffed, and then learn how to store sausages before cooking. In the end participants will prepare the sausages by making a classic - Italian sausage with onions and peppers served on a toasted hoagie bun, served with sides, and paired with a Pilsner and an Argentine Malbec.
**All class ticket sales are final. No refunds or credit transfers to other classes are available.**
MEET THE CHEF
Jules Carney is a trained practicing artisanal Charcutier, culinary historian, storyteller and owner of The Leaping Pig Charcuterie and has been making and teaching others about charcuterie for over 10-years.