Mix, grind, and stuff! Join us for a hands-on experience of making sausage from start to finish with Senior Butcher Michael Kroetsch on Wednesday August 26th at 5:30pm. You will learn how to select the meat blend, grind, season, mix, stuff and link Italian and Bratwurst sausages. Each participant will take home 2 pounds of each flavor.

**WORKSHOPS WILL ONLY RUN WITH A MINIMUM OF 4 PEOPLE. We will notify you the Friday before the workshop if we need to cancel the event due to low enrollment. 

If your plans change after you book, you may request to cancel your ticket for a full refund up to one week before the date of the event (i.e., Tuesday Aug 18th @ 11:59pm).