Sausage Making 101

by amyloun

On June 16th, Main Street Meats hosted a sausage making workshop, led by head butcher Milton, followed by a tasting of the sausages- grilled, with beer pairings by John Carr of The Flying Squirrel – our Southside neighbor.  Unfortunately I was out of town and did not get to take part, but the talented Beth Kirby of local milk was kind enough to snap some photos of the event. Seeing her photos is almost as good as actually being there…. This one sold out so be sure to keep up with us to get in on the next workshop! You can read about this past one here.

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Our house made sausages paired with beers chosen by the Beer Meister at The Flying Squirrel John Carr: Baconage with Sorghum and Smoked Salt. Served with Innis and Gunn (Scotland). Bratwurst with House Mustard and House Pickle. Served with Aecht Schlenkeria Rauchbier (Germany). Chorizo with Romesco Verde and Fresh Cilantro. Served with Dogfish Head Positive Contact (USA). Andouille with Dijon and Pickled Jalepeños and Onions. Served with Unibroue Trois Pistoles (Canada).

Our house made sausages paired with beers chosen by the Beer Meister at The Flying Squirrel John Carr: Baconage with Sorghum and Smoked Salt. Served with Innis and Gunn (Scotland). Bratwurst with House Mustard and House Pickle. Served with Aecht Schlenkeria Rauchbier (Germany). Chorizo with Romesco Verde and Fresh Cilantro. Served with Dogfish Head Positive Contact (USA). Andouille with Dijon and Pickled Jalepeños and Onions. Served with Unibroue Trois Pistoles (Canada).

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