What’s that line about nobody wanting to see how laws or sausage get made? I beg to differ. Washingtonians are clearly excited to learn how to make their own sausages, as evidenced by the rapid selling out of spots for the workshop led by 2011 Snail of Approval winners last Sunday….
Luckily, I organized the event, so my spot was guaranteed. I joined White House Meats‘ dynamic duo to get a hands-on lesson on sausage-making here in the nation’s capitol. From the basics of cutting and grinding and stuffing, to the intricacies of seasoning and twisting sausages into links, Jon and Seth led 30 local food enthusiasts through all you need to know about making sausage.
We focused mostly on pork sausage, grinding, mixing, up and then cooking breakfast sausages, brats, and half-smokes in the kitchen at St. Stephen’s Episcopal Church. It was both an informative and delicious way to spend a Sunday afternoon, to be sure.
Bummed that you missed this workshop? Want to learn about similar Slow Food DC events in the future? Then sign up for our newsletter so you find out before such workshops become a Washington Post or City Paper critic’s pick next time.