SOLD OUT! 2nd Night Added MON July 30
BBQ season is in full swing and now’s the time to level up your grill game! Discover the fundamentals of sausage making with Chef Amber Farrell. Learn some tricks, get your hands dirty and have fun learning how to make 3 different kinds of sausage.
At this workshop you will be making 3 fabulous sausages for the BBQ: Jerk Chicken Sausage made with chicken and pork, thyme, allspice, chilies, brown sugar and scallion; Fresh Dill and Mustard Sausage with pork, green herbs and pickled mustard seed; and Hawaiian Sausage with pineapple, bacon and cilantro.
The class will teach you how to season, mix and shape sausages, discuss grind and fat ratios, how to prepare casings and stuffing tools & techniques. There will be a chance to taste all the sausages in class and there will an extra sausage or two for everyone to take home.
Amber Farrell is Sous Chef City Betty, an enthusiastic sausage maker and eater, and a big fan of mustard. She has worked at various restaurants across the city, and has successfully competed against other heavyweight sausage makers in Toronto.
Every Sunday & Monday, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.