Come join us at VTSU-Randolph for a weekend of sausage making in our new meat education lab during our Sausage Master Class! This master class covers 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. 

The training costs $400, we accept VSAC Advancement Grants and AmeriCorps Segal Awards.

Please reach out to Taylor.Paone@VermontState.edu with any questions.