Guess who has two pigs ready for slaughter!
Custom Sausage Workshop
Saturday, February 18, from noon to 2:30pm at Crawford’s Custom Meats in Worthington Springs/Lake Butler.
Registration is $45 per person. We will be observing the hog butchering process from carcass to sausage using a local hog, fattened by Mr. Bill himself. Each person will assist in cutting up the meat. You will bring home between five and ten pounds of your own custom sausage by the end of the workshop.
If you want to make your own custom sausage, bring enough seasonings for ten pounds of meat, already measured out if possible. There are several recipes in Charcuterie: The Craft of Salting, Smoking and Curing by Ruhlman & Polcyn, and you can search online. If you do not want to bring your own seasonings there will be seasonings available for no extra charge.
The class is limited to 8 participants. Please email me ASAP to register.