Join us at VTSU for a two-day master class covering the art and craft of sausage making from start to finish, with additional tips and techniques on smoked meats. Hosted at The 1787 Butchery, a state-of-the-art meat science lab designed for education and hands-on training, the session focuses on trimming, weighing, linking, and smoking. 

Students will gain practical, hands-on experience creating sausages from raw ingredients to finished links. Participants will leave the training with new skills, recipes, step-by-step guides, and the sausages they've prepared themselves. Come learn how the sausage is made!

The training is on February 21st-22nd and costs $400. We accept VSAC Advancement Grants and AmeriCorps Segal Awards. Reach out to Taylor.Paone@VermontState.edu with any questions!

Learn more and register HERE!

Interested in more butchering trainings? Check out our Introduction to Butchering Beef training on December 13th-14th and our Introduction to Butchering Poultry Training on January 10th-11th!