Join our culinary instructor for hands-on cooking classes on the skills every cook needs in their repertoire. Courses include: knife skills, soups and stocks, sauces, braising and roasting.
Date: Saturday, March 30
Time: 8-12pm
Fee: $130
Location: SAIT Main Campus
Learn the theory and practice of sausage making in SAIT's state-of-the-art butchery and charcuterie lab. Theory covers sausage making, history, safety, techniques and non-meat ingredients. The hands-on portion includes grinding, mixing and stuffing sausages, in addition to handling and choosing meat. The instructor will also discuss fermented sausage, smoking and cooking. In this class, you'll prepare one cured sausage (a fully cooked smokie) and two fresh sausages (chorizo and garden herb) to cook at home.
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To see all SAIT's cooking class locations, click here.
