This workshop will cover meat selection, seasoning, grinding, stuffing, storage, and sanitation. Great for anyone wanting to learn more about processing their own meats or game, home chefs wanting to control where their food comes from, and anyone wanting to expand their knowledge by adding value to less expensive cuts of meat.

This class will cover the basics of making your own sausage. Topics include meat selection, equipment needed, how to grind, how to stuff sausage, natural v. collagen casings, sausage linking, seasonings, storage, and sanitation. We will be demonstrating a breakfast sausage and traditional linked sausage.

Participants will have the opportunity to taste a variety of sausages.

This class requires advance registration. 

Registration: Online registration is available to pay with a credit card.

Fee: $30

Deadline: Oct. 4

If you are an individual with a disability who is in need of an auxiliary aid or service, please contact Amber Benson-Lehmer by 09/26/24 at ambenson@nmsu.edu or 505-243-1386.

New Mexico State University is an equal opportunity/affirmative action employer and educator. NMSU and the U.S. Department of Agriculture Cooperating.