When: Sun., Nov. 6, 10 a.m.-12:30 p.m. & 2-4:30 p.m. 2016
@ Hermann Wurst Haus, 234 E. First St.
Learn the German tradition of summer sausage making from Wurstmeister Mike who is both informative and entertaining. Mike will cover topics such as, cold smoked vs. hot smoked, natural fermentation vs. artificial fermentation, natural casings vs. collagen casings and more. Class will begin at 10 am and will last approximately 2 - 2½ hours. Tickets are $69 per person and includes a wurst lunch, a wurst, wine and beer tasting, 2 free drink tickets, 2-3 pounds of sausage, and a goody bag. Participants receive 10% discount on in-store purchases that day. Call 573-486-2266 to reserve your spot or register online.