{"id":7728,"date":"2020-03-05T14:25:12","date_gmt":"2020-03-05T19:25:12","guid":{"rendered":"https:\/\/extension.umaine.edu\/food-health\/?page_id=7728"},"modified":"2021-10-07T14:37:18","modified_gmt":"2021-10-07T18:37:18","slug":"making-sausage-workshop","status":"publish","type":"page","link":"https:\/\/extension.umaine.edu\/food-health\/food-safety\/making-sausage-workshop\/","title":{"rendered":"Hands-on Workshop: Introduction to Making Sausage at Home"},"content":{"rendered":"

\"sausages<\/a><\/h3>\n

Who should attend:<\/strong> Anyone interested in learning more about sausage making is welcome to attend. This workshop will cover meat selection, seasoning, grinding, stuffing, storage, and sanitation. Great for homesteaders wanting to learn more about processing their products, home chefs wanting to know where their food comes from and what ingredients are used, and potential chefs wanting to expand their knowledge by adding value to less expensive cuts of meat.<\/p>\n

Description:<\/strong> This beginners guide to making sausage will encompass all the basics you need to know to get started making your own sausage. Topics include: Meat Selection, equipment needed, how to grind, how to stuff sausage, natural vs. collagen casings, sausage linking, basics of seasoning, storage, and sanitation. Participants will have the opportunity for hands-on experience selecting meat, grinding, seasoning, stuffing, and packaging. We will be making breakfast sausage and traditional linked Italian sausage\/bratwurst.<\/p>\n

If you are a person with a disability and need an accommodation to participate in this program, please call Melissa Babcock at 207.581.2788 or 1.800.287.7170 (in Maine) or melissa.libby1@maine.edu <\/a>to discuss your needs. Receiving requests from accommodations at least 10 days before the program provides a reasonable amount of time to meet the request, how<\/em>ever, all requests will be considered.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Who should attend: Anyone interested in learning more about sausage making is welcome to attend. This workshop will cover meat selection, seasoning, grinding, stuffing, storage, and sanitation. Great for homesteaders wanting to learn more about processing their products, home chefs wanting to know where their food comes from and what ingredients are used, and potential […]<\/p>\n","protected":false},"author":3,"featured_media":0,"parent":7,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"templates\/page-withsidebar.php","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"class_list":["post-7728","page","type-page","status-publish","hentry"],"yoast_head":"\nHands-on Workshop: Introduction to Making Sausage at Home - Cooperative Extension: Food & Health - University of Maine Cooperative Extension<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/extension.umaine.edu\/food-health\/food-safety\/making-sausage-workshop\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Hands-on Workshop: Introduction to Making Sausage at Home - Cooperative Extension: Food & Health - University of Maine Cooperative Extension\" \/>\n<meta property=\"og:description\" content=\"Who should attend: Anyone interested in learning more about sausage making is welcome to attend. 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