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For immediate service, call 800-222-2460 (Mon - Fri, 8 AM - 4:30 PM EST)

Overview

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 9, 2016.

We will teach you safe and efficient processing techniques along with tricks of the trade. The class will be held from 9:00 AM - 3:00 PM. Pre-registration is required, and class size is limited to 20 students, so please reserve as early as possible. A class without a minimum number of enrollees may be subject to rescheduling or cancellation (your money would be refunded).

Topics Include:

  • 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 and a Seasoning Sample Pack. The sample sausage made in the class will be available for tasting. Lunch will be provided.

Class Location

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. 
 
 
 


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. Make check payable to Rodney Schaffer. 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 Patty.Nunamaker(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 Patty Nunamaker 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.