Fresh Sausage Making

Food today has lost some of its artisan qualities, but we’re bringing it back to today by making our own sausage. You won’t find any pre-made, nitrate and preservative filled meat casings here, it’s all natural flavors spicing up this sausage. Good sausage makers today get picky about what goes into their sausage in the same fashion wine producers are selective about their grapes. The origin of meat processing has been lost in antiquity, and we want to walk you back, if but for a night, to the way things were. This class will explain the fresh sausage and take you through the steps of making different kinds. We’ll also talk about different casings and techniques that provide varied results, and let you happily indulge in your sausage bounty. Use the skill to produce elegant appetizers or perfect main dishes the old-fashion way, and impress those with your knowledge on the lost art of sausage-making.
Recipes: Apple-Rosemary Chicken Sausage with Sautéed Kale; Herbal Pork Sausage Baked with Tomatoes, Potatoes, and Green Peppers; Swiss Chard-Rolled Beef Sausage with Vegetable Ragu; Grilled Herbal Pomegranate Lamb Sausage with Figs and Green Salad
Class Type: Educational, hands-on cooking class
Class Notes: Learn how to turn your kitchen aid mixer into a sausage maker!
Nissa Pierson
Nissa Pierson, Managing Director of Ger-Nis Culinary & Herb Center believes in using real food to achieve better qualities and sausage is a perfect example of taking whole ingredients, herbs and spices and making it into something spectacular. Nissa is a world-class traveler, seeking fresh herb conversation for her business, she is a noted cooking instructor specializing in fresh herbs as well as passionate in proving that the art of eating and cooking well is a relatively simple process that takes only enthusiasm and some tid-bits of knowledge. Besides being a passionate teacher of fresh herbs, organics and Fair-trade, she enjoys good conversation and debates, kickboxing, the ocean and surfing, and submerging herself in the food and culture of the world. Contact Nissa