Sausage Making: The Basics of Grinding, Casing & Cooking | The Cookery | Socials | Indy Week

Socials

Sausage Making: The Basics of Grinding, Casing & Cooking

When: Mon., April 15, 6:30 p.m. 2013

Nathan McCamic teaches how to make fresh chorizo, hot Italian sausage & a country breakfast sausage from scratch.

Price: $40, SOLD OUT

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