Discover the fundamentals of sausage making with one of Toronto's top butchers, Peter Sanagan of Sanagan's Meat Locker. You'll learn about the history of sausage production, the differences in regional styles and recipes, equipment and protein extraction, seasonings, preservatives, and so much more!

Everyone will get to season, mix and shape their own sausages, discuss grind and fat ratios, learn how to preparing casings, and get hand-on experience with stuffing & tying techniques. Working in pairs, participants will get to make 8 (!) different kinds of pork sausage. There will be samples to try in class, and 1-2 of each flavour to take home along with all the recipes.

Mild Italian • Hot Italian • Spanish Chorizo • Honey Garlic • Maple Syrup & Chinese Five Spice • Toulouse • Bratwurst • Breakfast Sausage

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Sanagan’s Meat Locker is a renowned Toronto neighbourhood butcher shop with locations in Kensington Market, Gerrard Street in Little India, and most recently, on Annette Street at Runnymede. After years of honing his culinary skills in esteemed Toronto kitchens such as Auberge du Pommier and Mistura, Peter Sanagan's passion for quality meat led him to open the Kensington shop in 2009. Drawing inspiration from his culinary experiences and time spent in Milan, he sought to create a space that celebrated Ontario's exceptional meats and poultry from small, family farms and local producers. Peter's commitment to quality and sustainability has made Sanagan’s Meat Locker a staple in Toronto's food scene, offering not only top-tier meats but also prepared foods, artisanal grocery products, and of course, fantastic housemade sausages. @sanagansmeatlocker
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