Intro to Sausage Making with Chef Gerard Doherty
In this two hour class you will learn the basics of sausage making from start to finish with
professional chef Gerard Doherty.
Topics covered will include: Equipment, product being used, general ratios for seasoning,
cutting, grinding the meat, stuffing the sausage, and storing.
What you get: Approximately 3lbs of sausage to take home, sausage making knowledge, and
information packets with notes and recipes.
