Students will learn in a group as the instructor runs through the basics of sausage making. This includes how to mix spices, grind meat, casing preparation, sausage stuffing, and a tasting. Pork and leek sausage with bacon, garlic and fresh sage.

About the chef

Zak Miller is a farm to table trained butcher and sausage maker. Originally from British Columbia, Zak immersed himself into his passion for sausage making and landed here in Toronto!

Zak stays true to his farm to table roots using locally sourced and sustainable products. His creativity combined with curiosity has led Zak to developing interesting and seasonal sausage recipes.

Join Zak as he demystifies the ancient art of Sausage Making!

Date/time: 25 January 2020, 11am - 1pm

Level: Beginner 

Structure: Demonstration

Price: $50 + Tax per person

Duration: 2 hours

This class will run with a minimum of 12 people

Please inform us of any allergies and food restrictions