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Learn how to use quality ingredients to make great tasting sausages without wasting your time and money.
Class Format and Content
This class will meet for one Saturday session, covering critical aspects of food handling, food safety, and sausage making. Class will be held on Saturday, January 11th, 2014.
We will teach you safe and efficient processing techniques along with tricks of the trade. The class will be held from 9:00 AM - 4:00 PM. Pre-registration is required, and class size is limited to 20 students, so please call ASAP. A class without a minimum number of enrollees may be subject to rescheduling or cancellation (your money would be refunded).
- Fresh sausage, smoked sausage, bologna, and meat snacks
- Types of meats, grinding techniques, appropriate ingredients, casing types, smoking and cooking times, and safe cooling procedures
- Packaging and shelf-life
- Stuffing and twist-linking fresh or smoked sausage
Students will receive a course outline, a Con Yeager Venison Formulations book, and a Seasoning Sample Pack. The sample sausage made in the class will be available for tasting during lunch, which will be provided.
To be held at the Academy of Culinary Arts, IUP, 125 South Gilpin Street, Punxsutawney, PA, 15767. (See below for map.)Classes fill quickly, so please call with your reservation as soon as possible to ensure a seat.
Download the printable brochure for this class by CLICKING HERE.
Class cost is $100. Payment is required at least two weeks prior to your scheduled class date. Your registration will be confirmed on receipt of payment. Classes without a minimum number of enrollees may be subject to rescheduling or cancellation (your money would be refunded).
Reserve your seat by email. Contact June.Rettig(AT)ConYeagerSpice.com OR Susan.Richardson(AT)ConYeagerSpice.com. Be sure to include your contact information. To reserve a space by phone (or if you have any questions about the class) call Susan Richardson OR June Rettig at 800-222-2460 ext. 126 and 116, respectively.
Pictures from our November 2011 class may be found on our Facebook Page by clicking here.