|Through 12/21||12/22 - 12/31||1/01 - 1/10|
Location: Kleberg Animal Science & Rosenthal Meat Science Centers, Texas A&M University
Creative Sausage Making was developed by the processed meats experts at Texas A&M AgriLife after numerous requests for a basic sausage course that would allow a “first timer” to be successful, a “seasoned” veteran to pick up some new tips, or a restaurateur that wanted to learn to make artisan sausages. The hands-on workshop will engage participants in important aspects of sausage making from meat selection, ingredients, casings, stuffing, equipment, processing and final finished product. Participants will manufacture their own sausages (smoked and fresh sausage) using readily available equipment (commercial equipment may be demonstrated but is not the focal point of this workshop) and have an opportunity to take some home for further evaluation.
This workshop is for those who wish to increase their knowledge and/or gain experience in sausage making. Whether you want to introduce a line of sausage products for your restaurant, or make your own sausage for tailgating parties, this course will help you understand the art and science of sausage making.
Parking at Texas A&M University - Lot 61
Cavalry Court Hotel (200 Century Court, College Station 844-313-7337)
If a cancellation becomes necessary, please send notification to email@example.com. Cancellations received no later than December 20, 2018 will receive a refund minus a $35 administrative fee. Cancellations received December 20-January 4, 2019, will receive a 50% refund. Cancellations received after January 5 will not receive a refund. Substitutions are welcome.