|The results from my Basic Sausage Production class at LCI|
The class size for the class was limited to 12 so everyone could get their hands dirty and receive plenty of attention from the certified chef instructors. We made four different types or raw sausages: Breakfast, Italian, Bratwurst, and Chorizo.
|Chef Dave instructs the class about cleaning and testing the sausage casings|
Each member of the class started their sausage recipes with one and half pounds of ground pork shoulder. From there they all differed based on the unique seasonings and ingredients of each sausage. For the Italian sausage we toasted our own fennel seeds before mixing them with the meat. We also cased all of the sausages other than the breakfast sausage which used sage as a key ingredient. I wanted to form that one into patties.
|Jay's mixing bowl for homemade Chorizo with just enough paprika!|
|Jay shows off some of his homemade sausage!|