Join the Chicago Meat Collective and Chef Cecil Rodriguez of FatCap Supper Club in this hands-on class, where we will cover the basics of sausage making from sourcing the best meat and fat, to butchering, grinding, seasoning, and stuffing. Students will have the opportunity to get involved in every step of the process, and will also get to take home several pounds of fresh, hand-made sausage!

Class begins with lunch and refreshments.

This class will take place at CoLaboratory Chicago in the West Loop. Students each take home at least one pound of sausage. Class will run approximately from 2pm to 4pm.

This class is limited to 14 attendees.