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WORKSHOP: Full-Day Sausage-Making Intensive by Brad Kurtenbach

June 30, 2014 @ 10:00 am - 6:00 pm

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).

Details

Date:
June 30, 2014
Time:
10:00 am - 6:00 pm
Event Category:

Organizer

The Depanneur
Phone:
416-828-1990
Email:
info@thedepanneur.ca
Website:
http://www.facebook.com/TheDepanneur

Venue

The Depanneur
1033a College St.
Toronto, Ontario m6h 1a8 Canada
Phone:
416-828-1990
Website:
https://thedepanneur.ca/