Have you already made sausage with us? Let's get creative and make one of our house specialty sausage recipes! In this class, you'll learn to season, mix, stuff and twist your own sausages by hand. We'll also discuss using specialty additions like cheese, vegetables, herbs, and liquid ingredients in your sausage. Whether you're a beginner or seasoned home cook, you'll take your skills to the next level. We'll equip you with recipes, techniques, and ratios you need. Our expert butchers will give you key tips, like how to prevent your casings from exploding before the meat inside is cooked. You'll also get to know our partners, like JD Farms, where our non-GMO, pasture-raised pork comes from.
Upcoming Specialty Recipes:
Hemp-Chetta (UES, 1/10): Combine the magic of Italian porchetta with Eaton Hemp microgreens into a pork sausage! The vibrant lemony and green flavors of the hemp balance the richness of our pasture-raised, non-GMO certified pork for a tremendously flavorful sausage.
Bacon Double Cheeseburger (Westport, 1/17): This recipe has been a staple of the Westport shop for years, and for good reason! It combines Fleishers classic ground beef, Fleishers smoked bacon, cheddar cheese, and the subtle heat from jalpeños to evoke a delicious burger in a sausage casing.
Broccoli Rabe (Greenwich, 2/24): Broccoli rabe is a traditional Italian addition to pork sausage. Our version combines toasted fennel seeds, the slight heat of crushed red pepper, and granulated garlic, with freshly blanched broccoli rabe and parmesan cheese. This sausage is the perfect addition to a pasta dish (particularly cavatelli or orecchiette), or it can be enjoyed on its own. The flavorful, juicy, and cheesy nature of our broccoli rabe sausage has made it a perennial favorite at our Greenwich shop.
50s Cheeseburger (Park Slope, 3/9): Our vision was to create a sausage to represent a classic cheeseburger, creating an instant taste memory and connection. A classic cheeseburger is one that is minimalistic (beef, pickles, onion), so it is imperative to let the quality of the meat shine. Everything in the recipe is there only to enhance the flavor and invoke the nostalgic feeling of driving up to your local dive burger joint. Contains dry-aged beef fat.
This is a hands-on workshop. You'll have the opportunity to taste sausages in class, and you'll take home fresh sausages for a future meal. Sausages made in this class are specialty sausages made with varied meats. This class is also suitable for kids ages 10 and up.
If you're interested in other types of sausage, we also offer pork, lamb, and chicken sausage classes.
Please see available dates/locations in the drop-down menu below. All attendees will receive an email one week prior to class with additional information.
Rather not choose for them? Gift them a voucher to be redeemed for any class at any location that fits their schedule.
Please enter the recipient's contact information below so that we can email them important logistical information one week before the class. We will not contact them before that time.
Refund Policy: Class registrations are non-refundable, but are transferable to a different date or attendee. Any changes must take place at least 7 days before the scheduled event date via email. Thereafter, Fleishers will issue store credit in the amount of 50% the registration fee.