How the Sausage Gets Made (Literally)

date Sunday, 12 May 2013 time 1 p.m. to 3 p.m.

👤 Michael Clark 🏢 Above the Bike Shop


We joke about not wanting to know how “the sausage” gets made. That’s called a metaphor, folks. Making actual sausage is a pleasant and sanitary process — at least, during this class it is. Students will prepare pork sausage using a KitchenAid mixer’s sausage-stuffing attachment (the skills should be transferable to a more traditional grinder) and leave with links to enjoy at home.

There will be a $5 materials cost for the meat.


Above the Bike Shop
2501 Champlain St. NW
Washington, DC
Neighborhood: Adams Morgan
Access to this location requires climbing a flight of stairs.

Past event

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