Turn a holiday Monday into a giant pile of homemade sausage! Join Brad Kurtenbach on Canada Day for a fun, hands-on sausage-making workshop. You’ll learn all the basics of making great sausage: working with different meats and spices, grinding and stuffing, natural and synthetic casings, salt-curing and smoking,

Using a Kitchen Aid mixer everyone will get a chance to grind, mix and pipe 3 different kind of sausage from scratch: beef kielbasa, smoked pork chorizo, and duck & rosemary. Participants will leave with 18 thick-cut sausages each, all the recipes and the confidence to make your own sausages at home.

The workshop will include a gourmet BBQ lunch of chicken and ribs, fries, slaw, corn on the cob, green salad and homemade peach whiskey ice cream.

$125 +HST

Brad Kurtenbach, founder of Kensington Organic Ice Cream, was also the man behind the in-house dairy fermentation program at URSA (recently voted one of the top 10 restaurants in Canada).