When: Sun., Nov. 5, 10 a.m.-12:30 p.m. & 2-4:30 p.m.
Learn, hands-on, the German tradition of summer sausage making. Join two-time hall of famer Wurstmeister Mike Sloan, who will show you the ropes and cover topics such as cold vs. hot smoked, natural vs. artificial fermentation, natural vs. collagen casings and more. This class will cut your mistakes by years. The class is by reservation only, will begin at 10 am and 2 pm and will last approximately 2 - 2½ hours. Tickets are $69 per person and include a wurst lunch, a wurst, wine and beer tasting, 2 free drink tickets, 2-3 pounds of sausage plus a goody bag.