Shopping Cart

Sausage 101: Specialty [Hands-On]

Regular price $ 100.00

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.

Sample Specialty Recipes (subject to change):

  • Bacon Double Cheeseburger (Westport): 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): 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): 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 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 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 you can transfer to a different date or receive class credit to sign up for another class under the following schedule: 10 days or more in advance: You may transfer to another class or receive class credit for the value of the class. 2-10 days in advance: You may transfer to another class or receive class credit for the value of the class, minus a $30 fee. Less than 48 hours in advance: No class transfers or class credit will be issued. Requests for class transfers or credit must be made via email to