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Training Information: CED-0907 - Sausage Master Class
This master class covers the art of sausage making from start to finish and will also include tips and advice on smoked meat. The training focuses on trimming, weighing, linking, and smoking. Students will gain hands-on experience making sausages from start to finish with the guidance and instruction of master butcher Elizabeth Roma and pitmaster expert Dr. DeMetris Reed.
Students will leave the training with hands-on experience, recipes, guides, and the sausages that they've prepared.
REGISTRATION: Registration closes two (2) weeks before the training starts. Any registrations from the initial close up to five (5) days before the start will be assessed a $50 late registration fee. No registrations within five days of the training.
CANCELATION: Cancelations occurring within five (5) days of the training start will be assessed a $100 cancelation fee. No refunds are given for no-shows.
STOP: If you have been awarded a VSAC Advancement Grant or are planning to use your AmeriCorps Segal funds, please email CWPE@VermontState.edu to register.
Course Resources
Please contact the Center for Agriculture & Food Entrepreneurship (Taylor.Paone@VermontState.edu) for additional information and/or questions