How the Sausage Gets Made (Literally)

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

Michael Clark Above the Bike Shop

Past

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.

Location

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

Instructor

Michael Clark has been eating sausages for a long time — sometimes diced and mixed with whistleberries (baked beans), sometimes impregnated with cheese and roasted over an open fire, sometimes sliced from a loaf and called pate. He’s been making sausage for years, too; sometimes just for himself, sometimes for publicity — but at all times, passionately. His day job working at the U.S. Department of State doesn’t offer many opportunities (or even one).

Queer Book Club: Tipping the Velvet

26 Feb., 7 p.m.

Winter Wonders: Pine-Infused Home Goodies