How the Sausage Gets Made (Literally)

Sunday, 5 January 2014 3 p.m. to 5 p.m.

Michael Clark Glen's Garden Market

Past

Making actual sausage is a pleasant and sanitary process — at least, during this class it is. Learn how that pig gets inside the skin of the sausage by doing it yourself, from grinding the meat to filling the hog-intestine casing. Sound gross? This is definitely for those who aren’t afraid to know how their food gets made. Sound delicious? You can make your own sausage when you get home!

There will be a $5 materials cost for this class.

This class is presented in partnership with Glen’s Garden Market.

Location

Glen's Garden Market
2001 S St. NW
Washington, DC
Neighborhood: Dupont Circle

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).

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