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.
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).