HONESDALE - On Tuesday, February 12 from 6 p.m. to 9 p.m. visit Here and Now Brewing Company at 645 Main Street in Honesdale for a Do-It-Yourself (DIY) sausage making workshop.
These DIY classes offer an opportunity for people to learn something new in a relaxed, welcoming environment, said Ryanne Jennings, director of The Cooperage Project.
Last month, The Cooperage picked up a needle and thread and learned how to patch our favorite jackets and pants.
Here & Now Brewing Company will be opening their kitchen doors to teach the art of sausage making. You will be able to grab a pint from their bar while you gain the knowledge and skills needed to confidently prepare fresh sausage in your own kitchen.
Local culinary artist Benjamin Cooper will demonstrate the fundamentals of making great sausage from scratch. He’ll begin by discussing the pros and cons of different cuts of meat and how to clean and break them down. He’ll demonstrate proper grinding techniques. He’ll cover seasoning and fat-to-meat ratios and share his favorite recipes for both fresh and cased sausages. Ben will explain the strengths and weaknesses of different sausage stuffers and examine the wide variety of casing available.
Ben Cooper has called Honesdale home for over six years. He is no stranger to the local food scene in Wayne County. Since moving here he has worked on several farms and helped to launch several restaurants. He also spent a year learning more about one of his passions, whole animal butchery at Hardler Farms.
Currently, he is the head chef of Here & Now Brewing Company down the street from The Cooperage at the corner of Main and 7th streets. Ben is a graduate of the renowned culinary institute at Johnson & Wales University in Providence, Rhode Island.
There is a suggested donation of $25 per person and all proceeds will benefit The Cooperage Project. Space is limited. Reserve your spot by calling 570-253-2020 or email email@example.com.