Sausage from Scratch

When you purchase this cooking class, you will be able to stream the class whenever you want, and you will receive a PDF containing all you need to cook along to the class. 

In this cooking class, you will learn how to make sausage from start to finish. We'll start with pork shoulder, and end up with fresh sausage. We will, of course, be cooking the sausage and making a dish with cabbage, fingerling potatoes, fennel, and whole grain mustard. 

Sorry vegetarians, this one just isn't for you!

What are we making in this on-demand cooking class?

– Sweet Italian Sausage

– Garlic and Herb Sausage

– A composed dish of sausage, cabbage, fingerling potatoes, fennel, and whole grain mustard all cooked in a cast iron skillet

Who is teaching this class?

Tyler Potter from The Swimming Pig in Martha's Vineyard. 
 
The Swimming Pig is a Martha’s Vineyard based sausage, charcuterie and meat production company. With over fifteen years experience as a cook and chef in some of Boston’s most acclaimed kitchens, Chef and Owner Tyler Potter produces an array of meat products through the craft of salting, smoking, curing and brining.

The Swimming Pig was started in early 2021 on Martha’s Vineyard, MA, where Tyler was residing at the time. That summer he produced over a metric ton of meat product for local farms, restaurants and hotels on the island and positioned himself as the authority on meat on Martha’s Vineyard.

With his experience as a seasoned chef, as well as running a 10,000 square foot artisanal meat processing facility, Tyler brings a classical yet technical approach to the alchemy of charcuterie.

How Is This Class Structured?

This class has four parts.

Part 1 is preparing the meat. We used bone-in pork shoulder from Grey Barn in Chilmark, MA and Tyler will demonstrate how to remove the skin, the bone, and then cut up the meat for grinding. You can do that, buy boneless pork shoulder, or even buy ground pork if you don't have a grinder. 

Part 2 is seasoning and grinding the meat. After seasoning the meat, you will want it to be quite cold before you grind it so that it does not emulsify. We recommend putting your seasoned meat in the freezer for about 30 minutes before moving on the the grinding process. More details are in the class PDF.

Part 3 is stuffing. Instead of stuffing the sausage, you could also make sausage patties or just keep it as bulk sausage. 

Part 4 is cooking! We will make the entire dish in one cast iron skillet.