Thursday, April 16th 6-8pm
Head butcher, Sean Durnan, will guide participants in all aspects of fresh sausage making, from choosing the right cuts of pork, grinding, seasoning, mixing and stuffing. Sean has been practicing whole animal butchery for over 6 years and is experienced with cutting beef, pork, lamb and poultry.
This class will be held at Maine Street Meats. The cost is $75 per person includes 2 hours of hands on instruction and fresh homemade sausage to take home.
Call the shop to register or for more information. 207-236-6328 (236-MEAT)