Just in time for hunting season, learn everything you need to know about making sausage from scratch with Introduction to Sausage Making, taught by Red Seal Butcher Rick Dolman. This course includes food safety information and recipes from an expert in the meat-handling industry. Learn to select and pack casings, as well as to mix and season meats in order to create your own sausages.
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Due to present circumstances, this course is cancelled. It will be offered in 2021.
Delivery method: In-class
Chilliwack —Trades and Technology Centre