Information

• No previous experience required

• Class time: 2-3 hours

• Location: 83 W 8800 S Spanish Fork, Utah 84660

• Sausage Formulas

What will you learn?

• Fresh Sausage: What it is and what it isn’t

• Typical production methods

• Brief discussion on pig anatomy

• Where to get pork and other supplies for homemade sausage

• What meats can be used to make sausage

• Equipment required

• Sausage formulations and flavors

• Salt - why it matters what salt you use

• Importance of meat temperature

• Importance of fat type

• Best cooking methods

Takeaways

• Three pounds of sausage and detailed notes on the sausage made

• Recipes/formulas

• Hands on experience

• My phone number you can text or call with questions