Sausage Making

Most people avoid seeing how the sausage is made ... but you're not like most people, are you?  

Learn how to make your own homemade sausage with our Head Folkie of the day and charcuterie expert, Chef Drew Terp (you may know him as the wizard in the kitchen at Pico in Los Alamos).  You'll learn to break down meat properly, season it, select casing options and learn smoking techniques, all in a hands-on two-hour class. Folkies will make two different kinds of sausage during class and will take both home along with some recipes. For those interested in smoking your sausage, Drew is opening his personal smoker to you for pick up later that day. The class coincides with Los Alamos Old Days, so there is plenty to do in town that day!

What You Will Learn?

• How to properly break down meat for sausage
• Differences in sausage casing
• Seasoning and smoking sausages
• Food and knife safety in the kitchen
• Basics of smoking

What You Take Home

• Some of your own handmade sausage
• Recipies for the sausage you made 
• A sausage stuffer

Recommended for Folkies ages 14 and up (youth with adults, please). 

Chef Drew Terp has cooked in and helmed at Michelin-Starred kitchens from Napa (Auberge du Soleil) to New York City (Alain Ducasse at the Essex House, Masa and barMasa), to Spain (under Chef Pedro Subijana at Akelare). He spent his formative years in both upstate New York and Alabama, gathering inspiration for his culinary endeavors. His stays in Spain also included learning the art of charcuterie under the tutelage of the family-run company, Fermin.