About this Event
Making quality sausages at home doesn't have to be a grind!
Join Brock “The Butcher” Hetchler and Chef Jaclyn Beckmann inside the L’OCA Labs Signature Suite Kitchen for Sausage Making 101: The Wurst Case Scenario!
In this hands-on class, Butcher Brock and Chef Jaclyn will cover every aspect of sausage making, from crafting different spice blends to choosing the ideal protein, grinding, mixing, stuffing, and of course, how to best cook your sausages!
We’ll kick Sausage Making 101: The Wurst Case Scenario off by diving straight into the basics – dicing a boneless pork shoulder (our 'meat block') into grinder-friendly chunks.
Then, it's your turn to grind your chosen meat and mix your sausage filling (that's 'farce' in butcher-speak) to the perfect texture.
Everyone will take a turn using our hand-crank stuffer to fill their casings, learn from the pros how to twist each sausage link, and finally, we’ll share how to best package your fresh sausages for maximum freezer life.
Chef Jaclyn will then demonstrate the best ways to cook our sausages, and we’ll conclude with a delicious sausage-tasting session, complete with L’OCA mustards, house-cut fries, and perfectly paired beers and wine!
Things to Note:
Participants take home the sausage they make (about 10 pounds) and a DIY Italian sausage spice kit to make your next batch at home!
There will be a meal during the class prepared by chef Jaclyn, featuring a multitude of our house-made sausages and our Gourmet Kitchen sides.
Participants have the option to purchase pork and lamb casings and pork shoulder at a discounted price.
Event Venue & Nearby Stays
L'OCA Quality Market, 340 Baseline Road, Sherwood Park, Canada
CAD 181.13
