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Training Information: CED-0907 - Sausage Master Class
This master class covers the art and craft of sausage making from start to finish, with additional tips and techniques on smoked meats. Hosted at The 1787 Butchery, a state-of-the-art meat science lab designed for education and hands-on training, the session focuses on trimming, weighing, linking, and smoking. Students will gain practical, hands-on experience creating sausages from raw ingredients to finished links. Participants will leave the training with new skills, recipes, step-by-step guides, and the sausages they've prepared themselves.
REGISTRATION: Registration closes two (2) weeks before the training starts. Any registrations from the initial close up to five (5) days must reach out to Taylor.Paone@VermontState.edu. No registrations within five days of the training.
CANCELATION: Due to the high cost of materials for this course, cancelations occurring within five (5) days of the training start will be assessed a $400 cancelation fee. No refunds are given for no-shows.
STOP: If you have been awarded a VSAC Advancement Grant or plan to use your AmeriCorps Segal funds, please email Taylor.Paone@VermontState.edu to register.