September 29 at Stuffer’s Supply – THE sausage making experts!

Students will meet at Stuffer’s before 11 am. 22958 Fraser Highway Langley (just east of the Langley hospital on the south side of the street)

Reno DeGianni brings years of experience and knowledge from traditional “Old World” methods of Italian sausage making. With his guidance and the students’ participation, this class is meant to capture the basic aspects of sausage making. With the help of the BEST Italian butcher we know we will learn to choose the best cuts of meat, to grind, mix and stuff just like the pros. Many topics will be covered, including the use of appropriate techniques, combining the perfect ingredients, and the importance of maintaining a high level of cleanliness. Learn how to masterfully prepare your own handmade fresh sausages. The procedures and techniques for making a variety of sausage types will be covered, including specifics on:

* Sanitizing

* Seasonings and spices

* Casing, tubing & linking

* Curing and cooking

As well, we will be demonstrating and discussing the equipment required for making sausage, such as the sausage stuffers & meat grinders. Upon completion, you will have practical sausage production knowledge and a basic competency in the professional techniques on how to make three to four varieties of sausage along with some great ideas for cooking them!

This is a hands on class, teaching you practical techniques you will use again & again at home. We can’t think of a better way to spend a Sunday than exchanging experiences with some fellow sausage enthusiasts and we hope you will join us. Oh and come hungry!

Class is co-sponsored by Bonetti Meats. Your finished product is only as good as what goes into it….you will get a great understanding in this class of WHY it’s so important to KNOW your butcher.

September and October classes are now listed online, for the full schedule of cooking classes, visit www.wellseasoned.ca