Sausage Making 101

Your favorite class is back!

Pork, fat, salt, and seasonings. Mixed well and stuffed into a casing. That's it, right? Actually, creating Detroit's finest sausages isn't as cut and dry (...get it?) as it looks. Dad puns aside, we'd like to let you in on the secret as we welcome you to watch, learn and taste your way through the process. Learn the basics of lean to fat ratios, the various casings and just how crucial salt really is over here at Marrow (it's our God). This workshop includes all the info on what it takes to create an exceptional sausage, hands-on practice and 2 lbs of beautiful sausages for you to take home and brag about. Of course we'll also be serving you some of our favorite sausages, cheese and a beverage or two. Come hungry!

After the class we'll offer 10% off our retail case too!

Host or Publisher Marrow Butcher Shop & Restaurant