Sausage Making Workshop photos

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.

Mastering the grinder.

Stuffing Saucisse de Jambon.

Preparing the pork and seasonings.