Discover the fundamentals of sausage making with Chef Amber Farrell. Learn some tricks, get your hands dirty and have fun learning how to make 3 different kinds of pork sausage.
At this workshop you will be making:
Breakfast Sausage made with pork, sage, brown sugar, nutmeg.
Polish Sausage made with pork, marjoram, paprika, garlic.
And German Hunter Sausage filled with fine and coarse ground pork, mustard seed, coriander seed, garlic, coarse black pepper, and nutmeg.
The class will teach you how to season, mix and shape sausages, discuss grind and fat rations, how to preparing casings and stuffing tools & techniques. There will be a chance to taste all the sausages in class, along with some fabulous homemade condiments, and there will an extra sausage or two for everyone to take home.
— Amber Farrell is Chef at Pollyanna, an enthusiastic sausage maker and eater, and a big fan of mustard. She has worked at various restaurants across the city, and has successfully competed against other heavyweight sausage makers in Toronto.
— Every Monday, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.
Learn more about Workshops at The Depanneur