Intensive session will provide comprehensive sausage making skills at College’s USDA-certified meat laboratory
Sausage making is the focus of the first in a series of meat-specific workshops SUNY Cobleskill’s Office of Professional and Continuing Education (PACE) is offering, at the College’s USDA-certified meat processing facility. The intensive, one-day program on Friday, October 25 invites attendees to explore basic charcuterie – from the meat breakdown and selection processes, to stuffing, casing, and sampling. SUNY Cobleskill’s Chef-Instructor Mike Lapi and Meat Laboratory Manager Betsy Jensen will provide instruction.
“This course is an invaluable learning opportunity for home-butchers, restaurant industry professionals, and anyone interested in achieving the precision skills necessary to make sausage,” says Chef Lapi. “Our aim is to introduce necessary techniques that apply to the farm and the kitchen in a fun and informational environment.”
Registrants will have the opportunity to observe the basic breakdown of pork for sausage in accordance with USDA regulations and standards. Using techniques that can be applied to venison, boar, poultry, and more, attendees will engage in basic steps of fresh sausage fabrication including meat selection, fat-to-protein assessment, grinding, spicing, and stuffing. By the conclusion of the program, registrants will have acquired the knowledge and hands-on experience needed to make restaurant-quality sausage.
SUNY Cobleskill’s Sausage Making Workshop runs from 9 am to 4 pm, and will be held on campus Friday, October 25. Lunch is included. The cost of registration is $285 per person.
For more information and to register, visit our website. Information about PACE’s upcoming Meat Processing and Food Safety Certificate Program, Beef Processing Workshop, and Pork Quality Assurance (PQA Plus) Training program are now available.
This release was initially issued by SUNY Cobleskill, 09/24/19