Sausage Making Workshop photos

Cooking Class May 2014 2

Linking Toulouse-style pork sausages.

Yesterday’s Sausage Making Workshop was a ton of fun with the added bonus that we all got to eat a lot of great sausages after the work was finished.  Here are a few photos of the event.  And if you are interested in being on the mailing list for upcoming classes, please email me at jdrohman@lepichetseattle.com or sign up for newsletters from Cafe Presse or Le Pichet.

Cooking Class May 2014 4

Mastering the grinder.

Cooking Class May 2014 1

Stuffing Saucisse de Jambon.

Cooking Class May 2014 3

Preparing the pork and seasonings.

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