Sausage Series - Brats and Birds: Classic Bratwurst & Poultry Perfection
Comm Ed - Culinary | Available
Ready to elevate your sausage-making skills? Our second class in the series introduces you to the art of crafting delicious sausages using poultry as well as traditional grilling bratwurst sausages. Whether you're a health-conscious individual or someone looking to diversify their sausage creations, or you're a grilling enthusiast looking to dine on classic pork bratwurst sausages, this class covers everything from binding techniques to seasoning to perfect preparation. Suitable for beginners and advanced students alike, you'll leave with the knowledge and confidence to make tasty, lean sausages and succulent bratwurst at home.
What to Expect from this Class:
- Hands-On Learning: Engage in practical demonstrations and hands-on practice for making both poultry sausages and pork bratwurst
- Comprehensive Approach: Learn the ins and outs of using different proteins in sausage making, including binding and seasoning
- Easy-to-Follow Techniques: Discover methods for making sausages of all kinds with simple, accessible tools
- Food Safety First: Gain crucial knowledge about handling and storing your proteins safely
- Flavorful Recipes: Explore a variety of chicken and turkey sausage recipes that are both healthy and delicious, as well as mouthwatering bratwurst sausages
- Bonus Tips: learn about different ways to bind your sausages for the best texture and flavor
Join the Series for the Bundle Deal!
This class is part of our exciting Sausage Series. You do not need to take the other classes in the series to come away with the knowledge you need to make great sausage, but if you're interested in taking all 3 classes and expanding your sausage-making repertoire, register for the Sausage Series Deal to save $25 from the total cost ($200 instead of $225 for all 3 classes). Sign into your account, click the "Search" button in the upper-left corner, and switch from "Programs" to "Bundles".
If you'd like to check out the other two Sausage Classes, the links are here:
Tue, Apr 1 - Mastering the Basics: Breakfast & Italian Sausage
Tue, Apr 29 - Just-in-Time-for-Summer Sausages
- Age Requirements: Ages 14 & up. Kids between the ages of 10-13 may enroll with a registered adult.
Dietary requests or questions? Please email kgustafson@uaptc.edu
Interested in a similar class for your next private event? UA-PTC Community Education offers completely customizable classes and training for individuals, parties, groups, businesses, and industries of all sizes and disciplines. Please e-mail kgustafson@uaptc.edu for more information.
Community Education Cancellation Policy: a full refund will be issued if registration is canceled at least 7 days prior to the start of class. Cancellations made less than 7 days from the class date will not receive a refund unless the class spot can be sold. On the chance that UA-PTC must cancel a class, registrants will have the choice of receiving a full refund or transferring to another Community Education class.
Jules Carney
Jules Carney owns and operates an Arkansas-based company focused on producing locally sourced artisanal charcuterie and charcuterie-related products and services. His company, The Leaping Pig Charcuterie, prides itself on bringing only the highest quality products and services to his customers who range from farmers, culinary schools, event coordinators, food producers, food preservers and professional chefs. His motto, “Eat well! Live well!”, is at the core of how and why he shares his passion and fourteen years of experience and knowledge of the ancient art of charcuterie. Jules uses the hashtag #chARcuterie when he posts pictures or shares stories about his products online because he is proud to produce artisanal charcuterie in Arkansas, which is sourced from animals raised by farmers in Arkansas. In his opinion, Arkansas farmers raise some of the highest quality animals on some of the finest grazing lands in the country. Quality charcuterie starts with the quality of the meat. Fortunately, this high-quality, locally sourced meat allows him to proudly support local farmers and producers without reserve.