Intro to Sausage Making Webinar with Meredith Leigh – Nov. 18
Wednesday, Nov. 18, 3 p.m. CDT (Note: The time is CENTRAL. Please plan accordingly.)
On the afternoon of Tuesday, Nov. 17, we will send you an email invitation with instructions on how to join the webinar, which is being hosted through Zoom. Please add firstname.lastname@example.org to your contacts to ensure this email is received. If you don’t receive our message, please check your spam or promotions folder.
Join author, butcher, and cook Meredith Leigh for a demonstration of fresh pork sausage making. You will learn how to design your own recipes by balancing flavor and choosing ingredients, and how to compose the proper ratio of fat to lean to salt. We will discuss grinding technique, texture and bind, working with natural casings, and using a sausage stuffer. Finally, you’ll learn the best way to cook fresh sausages, and gain some ideas for using beef, chicken, and other types of meat for future sausage making projects.
This webinar is FREE, thanks to our sponsor LEM. Space for the live event is limited to the first 500 participants who arrive. We will also record the webinar for access by all registered participants to view at a later date.
Note: An internet connection is required along with the Zoom app. Participants won’t have their cameras enabled, but you’ll be able to view the host and participate in the Q&A. More information on Zoom webinars can be found by clicking the link at the bottom of this description. If you’ve never participated in a Zoom meeting or webinar, we strongly recommend that you read over the tutorial before this event.
About your host: Meredith Leigh is a farmer, butcher, cook, and author of The Ethical Meat Handbook: Complete Home Butchery, Charcuterie, and Cooking for the Conscious Omnivore and Pure Charcuterie: The Craft & Poetry of Curing Meat at Home. She lives in Asheville, North Carolina.
CLICK HERE to learn more about how to participate in Zoom webinars.