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Sausage from Start to Finish

  • Eden Hall Campus, Lodge Kitchen 6035 Ridge Road Gibsonia, PA, 15044 United States (map)

This sausage workshop will teach attendees about the many different types of sausage and its production. The workshop will go through the process from start to finish, from meat selection to consumption, and discuss different ways to create flavorful sausages. 

Participants will learn the following:

• Local farms and sources for finding sustainable meat
• How to select meat for sausages
• Information about fat content and the good fat you want in your sausages
• How to grind meat for sausages
• All about natural and artificial casings
• How to proportion and weigh ingredients depending on type of sausage
• How to stuff sausages
• Basics of how to cook a sausage

Fee: $50

NOTE: If you'd like to pay for this event with cash or check, please e-mail or call 412-365-1118

10% discount for Chatham University alumni 

Instructor: Maya Lantgios

Maya Lantgios is recent graduate of Chatham University's Masters in Food Studies program. She also holds an undergraduate degree from Chatham in Sustainability. While attending school Maya has worked as a fish cutter for over two years at a local grocery store in the Strip District of Pittsburgh. Her completed Masters thesis work was on butchery and meat production and consumer perceptions of animal products, and currently, Maya is doing a butcehring apprenticeship at Bardine's Country Smokehouse in Crabtree PA

Earlier Event: October 14
The Craft of Chocolate from Bean to Bar
Later Event: October 27
Introduction to Whole Wheat Bread